We had a taco/nacho bar for Cinco de Mayo this year. We had turkey taco meat and ground beef taco meat, rice, quinoa, black beans, corn, tomatoes, spinach, guacamole, onions, cheese, a variety of shells and blue corn tortilla chips. I also made virgin strawberry margaritas and air fryer churros.
Ingredients:
3/4 cup plus 2 Tbsp water
1/4 cup butter
1 Tbsp sugar
pinch of salt
3/4 cup flour
2 eggs
1/4 cup sugar
1/2 tsp cinnamon
In a saucepan, bring the water, butter, sugar, and salt to a boil. Reduce the heat and add in the flour, stirring rapidly. Continue stirring until it thickens.
Put the dough in the stand mixer and beat for about 3 minutes with the paddle attachment.
Next add the eggs, one at a time.
Put the mixture in a bag with a large star tip attached at the end. 1 M works best. I tried different size star tips.
Line a baking sheet with parchment paper. Pipe the dough in 3-4 inch pieces on the parchment paper. Put the pan in the freezer for about 30 minutes.
Preheat the air fryer to 360 degrees.
Remove churros from the freezer and bake for about 12 minutes. Mix the sugar and cinnamon in a bowl and immediately put the warm churros in the cinnamon sugar. Serve warm.
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