Churros with Mexican Chocolate Dipping Sauce
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It's not that difficult to make fresh, hot from the skillet, churros. Rolled in cinnamon and sugar, and then served with warm Mexican chocolate dipping sauce, this dessert is a scrumptious treat! Recipe shared with permission granted by S.C. Perkins, author of LINEAGE MOST LETHAL.
WHEAT BEER CHILI WITH MEXICAN CHOCOLATE
The Super Bowl is here and we’re making my Wheat Beer Chili with Mexican Chocolate, the popular chili recipe we made on the food truck. There are lots of chili’s out there and I tried hard to make mine a unique chili recipe. This is a super easy chili recipe with a few things that make it super unique and flavorful. Mexican chocolate gives the chili this awesome mole flavor and the wheat beer adds a nice balance to the richness. If you’re looking for Super Bowl party recipes, this chili is a must. I make my chili with no beans but it's a delicious sweet and spicy chili that was a big hit on the cart. You will see Cholula Hot Sauce featured throughout this recipe. Full disclosure, this video itself is not sponsored but I do have a relationship with them to do work on Instagram.
#Chili #SuperBowl #NotAnotherCookingShow
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Mexican Chocolate Chicken
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here's the recipe:
2 medium red peppers
3 small cinnamon sticks, freshly ground (or1½ tbsp ground cinnamon)
4 chipotle peppers in adobo sauce.
3 cloves garlic, peeled and roughly chopped
2½ tbsp white wine vinegar
2½ tsp soft brown sugar
3 oz of olive oil
Salt and black pepper
4 Chicken leg quarters (leg/thigh connected)
2 oz of dark chocolate, finely grated (mexican chocolate if possible)
1.5 pounds of red potatoes peeled and cut in half
2 medium sweet potatoes, cut into bite size wedges
2 medium red onions, peeled and quartered
1oz cilatro/coriander leaves, roughly chopped
--Heat the oven to 200C/390F.
--Put the peppers on a baking tray and roast for 30 minutes, until the skin has blackened. Transfer to a small bowl, cover with cling-film and set aside. Once cool enough to handle, peel the peppers, and discard the skins, seeds and stalks.
--Put the pepper flesh in the small bowl of a food processor, and add the cinnamon, chili, garlic, vinegar, sugar, three tablespoons of the oil, a teaspoon and half of salt and three tablespoons of water. Blitz for a minute, until smooth, then transfer to a large bowl. Add the chicken legs and chocolate, and mix to coat.
--Put both types of potato in a separate large bowl with the onions, the remaining oil, half a teaspoon of salt and a good grind of pepper. Mix well, combine with the chicken, then tip everything on to a large roasting pan. Arrange the chicken skin-side up and roast for about 50 minutes, until the chicken and vegetables are cooked and nicely colored. Serve at once, with cilantro/coriander sprinkled on top.
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Jack Scalfani has been involved in Entertainment industry his whole life. Dj'ing nightclubs, Radio Disc Jockey, Artist Management and now Youtube Producer/Talent and has his own line of sauces, seasoning and beef jerky sold across America.
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Mexican Chocolate Sauce - Lakeland Cooks!
Mexican Chocolate Sauce
Ingredients:
1 cup heavy whipping cream
1/2 cup whole milk
1/4 cup brewed dark coffee
1 teaspoon instant espresso powder
1 teaspoon chipotle chili powder
1 1/4 cups semisweet chocolate morsels
2 disks (about 6 ounces) Mexican chocolate, chopped
Directions:
In medium saucepan, heat whipping cream, milk, dark coffee and instant espresso powder. Place chocolate chips and chopped Mexican chocolate into a large glass bowl. When liquid mixture is hot, stir in chipotle powder. Pour hot mixture over chocolate. Stir with a whisk until chocolate is melted and sauce is very smooth. Pour into fondue pot and serve with cinnamon donut balls and fresh fruit or spoon over quality vanilla ice cream.
Sue's Tips:
I used Abuelita Mexican chocolate. It is made by Nestle and can be found in the international aisle of some grocery stores. Another brand you may be able to find is Ibarra.
Instant espresso powder can often be found near the coffee in some grocery stores. If you can't find it, just grind your own coffee bean very fine.
This sauce makes a cup of coffee divine. Put a couple of spoonfuls of Mexican Chocolate Sauce into your mug, pour in hot coffee and top with whipped cream. Sprinkle with a little ground cinnamon. Yum!