Churros are ubiquitous in Spain and Mexico. And of course, there are the horrid representation in ballparks in America. If you have no fear of frying, they are actually pretty easy with a solid pate a chou recipe. This version subs out hot chocolate for Mexican spiced sugar, for a little crunch and spice.
a deep-fryer or deep-fry thermometer; a pastry bag fitted with a large star tip
Preheat a deep-fryer or place the vegetable oil into a medium pot over medium-high heat until the oil is 350 degrees F.
Place the butter, brown sugar, Mexican vanilla extract, salt and 1 cup water in a small saucepan and bring to a boil. Add the flour all at once and stir vigorously with a whisk to combine thoroughly and quickly. Lower the heat to low and cook, stirring with a wooden spoon, for 3 minutes. Transfer to the bowl of a stand mixer fitted with the paddle attachment, then add the eggs, one at a time, mixing thoroughly after each one. Once both are added, stir vigorously until the dough is homogenous. Place in a pastry bag fitted with a large star tip.
Combine the granulated sugar, turbinado sugar, cacao nibs, Mexican cinnamon, flaky salt and chipotle powder in a bowl and pour onto a quarter-sheet tray or shallow dish. Set aside.
Carefully pipe the dough mixture into the oil, cutting when each piece is 5 inches long, and cook in batches, separating to prevent sticking with tongs or a spider, until crisp and golden, about 4 minutes.
Remove from the oil and place on a tray lined with a paper towel to drain. While still hot, transfer to the sugar mixture and roll until thoroughly coated. Repeat with the remaining dough and serve immediately.
As street food, these would be served in a heavy paper cone. At home, they can be served in a coffee cup standing up or in a small short vase.