Making Churros

Ruben Ortega, chef at the Houston restaurant Hugo's, is a master of churro-making, and it's all thanks to one simple secret: his index finger. To make truly perfect churros, you need a perfect squeezing technique: Slowly run the dough through a tipped pastry bag, and end each churro with a sweep of your fingers. A few minutes in hot oil, a roll in some cinnamon-laced sugar, and a dip or two into some sweet-spicy Mexican hot chocolate, and you're in heaven. Now you know how to make churros.

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