½ Gallon whole milk
1 can condensed milk
1 can evaporated milk
1 pinch of salt
4 tablespoons of sugar
1 pint chocolate ice cream
16 oz. Grated chocolate bar
Place all ingredients in a pan and mix them well over medium-heat, stirring constantly until the mixture comes to a boil. Keep stirring until the desired thickness is obtained.
1 cup whole milk
1 cup water
1 tablespoon butter or margarine
1 teaspoon salt
2 cups regular flour (not self rising)
Using a pot with handle at high heat stir the milk, water, butter or margarine and salt.
Just before it boils removed the pot from the stove and add the flour at ones stirring vigorously with a wooden spoon making a dough. Using a churrera or a bakers bag with a #8 tip. Lay in top of wax paper the churros about 6 inches long.
Heat oil at 390 F and fry them until golden brown. Used a pear of thongs to remove them.
Chef Pepín’s tip:
Never make the churros over the hot oil. Air in the dough may make them pop. Please keep your face and children away from the stove.