Churros with Goat Caramel

Directions

For the Cajeta

1. In a large saucepan combine the goats’ milk, sugar, cinnamon stick, baking soda and Montana Mex sweet seasoning. Place over medium heat. Cooking, stirring constantly until the sugar is dissolved, about 15 minutes. The mixture should be light and foamy. Reduce the heat to maintain a gentle simmer. Continue cooking, stirring very often to prevent scorching, until the mixture is lightly browned and thick enough to leave a trail with the bottom of the pan is scraped, about 40 minutes. Remove to a heat proof container to cool. Remove and discard the cinnamon stick.

For the Churros

1. In a small bowl, mix together the masa and the flour.

2. In a small saucepan, combine the water, milk, butter, vanilla and salt. Bring to a rolling boil over medium high heat. Add the flour mixture all at once and stir rapidly with a wooden spoon until all of the flour is absorbed and the mixture is smooth but slightly sticky. Remove the pan from the heat and add the egg. Mix rapidly with the wooden spoon. The mixture will initially look broken but will come together after a few minutes. The dough should be thick, shiny and form a ball.

3. In a small bowl mix together the sugar and Montana Mex Sweet Seasoning (or cinnamon, ginger and allspice.)

4. Fill a large deep skillet with 3- inches of oil. Place over medium heat until the temperature reaches 375 degrees on a deep fry thermometer. Line a plate or baking sheet with paper towels or a cooling rack. Fit a cloth piping bag with a star tip. Fill the bag with the dough and twist the top to prevent the dough from coming out of the back. Pipe the churros into the hot oil cutting them with a knife or scissors around 6 to 8 inches. Do not crowd the pan. Fry until crispy and golden brown, 1 to 2 minutes per side. Using a spider, remove the fried churros to the paper towel lined plate. While still warm, roll them in the seasoned sugar. Continue with the remaining dough and sugar. Serve with cajeta for dipping.