Spelt Churros with Dark Chocolate Chile Dipping Sauce

Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.

Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.

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Spelt Churros with Dark Chocolate Chile Dipping Sauce

About This Recipe: Made with wholesome spelt flour and fried in a non-gmo safflower oil, these churros are far healthier than their street food inspiration, but they’re equally crowd pleasing. The dark chocolate chile sauce starts with a homemade cinnamon simple syrup. If you want to skip this step, substitute pure maple syrup, agave or honey. I used a dried Morita chile, which I found at a local Mexican grocer. They had several varieties available, so follow your senses and see what smell and spice level inspires you. If you have extra chocolate sauce, it makes a great cake or ice cream topping.

Spelt Churros
yield: serves 12


1 cup (2 sticks) organic unsalted butter
4 Tablespoons organic evaporated cane sugar
1/2 teaspoon coarse salt

2 cups local, organic spelt flour

6 large eggs (organic/cage-free)

Organic, Non-Gmo Safflower oil, for frying
Organic Confectioners’ sugar, for dusting
Dark Chocolate Chile Sauce for dipping (recipe below)


In a medium saucepan, combine 2 cups water, butter, sugar, and salt; bring to a boil over medium-high heat.

Reduce heat to low, and sift in flour, stirring for 1 minute.

Transfer flour mixture to bowl of a stand mixer fitted with a paddle attachment. On low speed, add eggs, one at a time, beating after each addition until incorporated; spoon mixture into a pastry bag fitted with a large, open-star tip (or your closest version).

Heat 4 to 5 inches of oil in a large Dutch-oven or skillet, until it registers 325℉ on a deep-fry thermometer. Holding pastry bag a few inches above the oil, squeeze out batter, snipping off 4-inch lengths with a knife or kitchen shears. (I piped mine onto a metal spatula fist and then lowered them into the oil). Fry, flipping once, until deep golden brown all over, about 1-2 minutes. Using a metal, slotted spoon or spatula, transfer churros to a paper towel-lined baking sheet to drain.

Roll churros in confectioners’ sugar. Serve immediately with Chocolate Dipping Sauce.

Cinnamon Simple Syrup


2 cups water
4 cinnamon sticks
1 1/2 cups organic raw cane sugar


In a small sauce pot, combine water and cinnamon sticks, and bring to boil.

Simmer for 10 minutes. Use tongs to remove cinnamon sticks. Return water to a boil, add sugar, and stir until sugar is dissolved. Set aside.

Dark Chocolate Chile Dipping Sauce for Churros


1 dried chile (I used a Morita chile)

1 cups plus 1 1/2 Tablespoons organic heavy cream
1 cup plus 1-1/2 Tablespoons cinnamon simple syrup (recipe above)

9 oz bittersweet chocolate (recommended: Guittard 63% cacao)
1 Tablespoon hot paprika
dash of cayenne pepper


In a small saucepan, bring 1 cup water to a boil. Turn off heat, and add dried chile; let stand until softened, about 10 minutes. Drain liquid; cut chili into small pieces.

Combine cream and simple syrup in a small saucepan set over medium heat; bring to a simmer.

Add chocolate, chili, paprika, and red pepper, stirring until chocolate melts to combine.

Serve warm with churros.


From withthegrains.com