This is The Best Favorite #Food #Chocolate #Recipes >> CHOCOLATE CHURRO PIES
This is The Best Favorite #Food #Chocolate #Recipes >> CHOCOLATE CHURRO PIES
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Ingredients
- 3-4 cups vegetable oil
- 1 3.9 ounce box instant chocolate or chocolate fudge pudding mix
- 1 3/4 cups milk
- 1 teaspoon vanilla
- 1 package Old El Paso Mini Soft Tortilla Taco Boats — 12 count
- 1/2 cup granulated sugar
- 1 1/2 teaspoons cinnamon
- Fresh strawberries — if desired, for serving
Directions
- Place vegetable oil in a 2-3 quart saucepan over medium heat. Bring the oil up to about 340-350°F. I like to use a candy thermometer for this. I clip it on the side and then leave it in to regulate the oil temperature. You want the oil to be about 1” up the side of the pan.
- While the oil is heating, whisk the pudding mix, milk, and vanilla in a medium sized bowl for 2 minutes. Let sit to set.
- Unwrap the Taco Boats. Place two layers of paper towels on a cookie sheet and set it near the pan where you’ll be frying. Place the sugar and cinnamon in a small bowl and leave it near the cookie sheet.
- Once the oil is hot, fry the Taco Boats in batches of one or two, using a slotted spoon to help keep them under the oil, flipping as needed. They’ll fry up in 1-2 minutes. Adjust the temperature on the burner as needed to keep the oil around 340-350°F.
- Remove each shell from the oil and drain on the paper towels. Let sit for a few seconds, until they’re cool enough to touch, then (while they’re still warm) roll them in the cinnamon sugar mixture to completely coat.
- Once you’re done frying, you can give the shells a second coating of cinnamon sugar, if desired. Once they’re totally cool, fill each with pudding and top with a strawberry.
- These are best served the day they are made.
Recipes Note
This Recipe From :
https://www.crazyforcrust.com/chocolate-churro-pies-recipe/
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