Puerto Rican Fiesta: Mufungo Churros with Chocolate Heat
Creator: David Bridges, LA
Category: Sweet
Servings: 4
Adventure Ingredients: Chili pepper (dried), Coconut milk, Plantain
INGREDIENTS
For the Churros:
- 1/2 cup coconut milk
- 2 tbsp unsalted butter
- 2 tsp sugar
- 1/4 tsp Kosher salt
- 1/3c plus 2 tbsp All Purpose Flour
- 2 eggs
- 1/3 cup very ripe plantain
- 3 strips of crispy crumbled bacon
- The zest of 2 limes
- 2 eggs
- Canola oil, for frying (enough to fill fryer or deep pot)
For the Chocolate Dipping Sauce:
- 8 ounces of Scharffen Berger 70% Bitter sweet dark chocolate
- 3/4 tsp cinnamon
- 3/4 tsp chipotle chili powder
- 1/2 cup cream
- 1 tbsp fresh lime juice
- pinch of salt
PREPARATION
For the Chocolate Dipping Sauce:
Place the broken pieces of chocolate into a stainless steel bowl with the cinnamon and chile powder and set aside. Pour the cream into a stainless steel small pot and bring to a simmer. Pour the hot cream over the chocolate. Wrap the chocolate bowl with plastic wrap and let it rest for 5 minutes. Remove the plastic wrap and stir the chocolate until its smooth. Stir in the lime juice and a pinch of salt and set aside in a warm place.
For the Churros:
Preheat the oven to 200 degrees.
Place the coconut milk, butter, sugar, and salt in a small pot and bring to a boil over medium high heat. Remove the pot from the heat and stir in the flour until smooth. Place the pot back on medium heat and continue to stir for 2 minutes. Take the pot off of the heat and place the dough into a stand mixer's bowl attached with the paddle.
Place the plantain, bacon and lime zest into the bowl with the dough. Turn the mixer on and mix for 1 minute. Add one egg into the bowl and mix until completely incorporated. Add the second egg and mix until completely incorporated.
Turn the mixer off and put the dough into a piping bag that has a ½-inch tip. Pipe the dough in 3-inch strips into oil that has been heated to 350 degrees in a fryer or deep pot. Fry for 2 minutes on one side then flip the churros over to the other side and fry until golden brown. Take the churros out of the fryer and place on a paper towel to drain.
Set aside, keeping warm in a 200-degree oven until all of the dough is fried.
PRESENTATION
Pile churros up on a plate. Place the chocolate dipping sauce in something fashionable. Pour a cup of coffee with a shot of your favorite liquor. Eat and revel.