Cinco de Mayo ...was yesterday!!

Yeah, I'm a bit late. But I had a party to throw! In honor of Cinco de Mayo, I decided to make homemade churros! Crispy on the outside and moist and chewy on the inside, just the way I love my churros! They were extremely easy to make, but beware, one batch will NOT be enough for a crowd!

I also made guacamole and fried my own tortilla chips! The guacamole was amazing, and I got rave reviews on it, so I'm including the recipe for that as well. (But no picture, sorry!)

Churros (from AllRecipes.com)
I got 24 2-inch bites
1 cup water
2 1/2 tablespoons white sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
1 cup all-purpose flour
2 quarts oil for frying (I only needed about 1 1/4 quarts for the size pot I used)
1/2 cup white sugar, or to taste
1 teaspoon ground cinnamon (I doubled the cinnamon)

1. (Begin heating your oil first, as it may take a while.) In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
2. Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag. (I tried using the largest star tip I had, which was an Ateco 2D. It was a closed star tip, and it did not work at all. The pieces fell apart in the hot oil. For my second batch I switched to a large round tip and piped 2-inch long pieces.) Fry until golden (They stick together in the oil, so only fry a few at a time, depending on how large your pot is. When they float to the top, fry them for 1-2 minutes longer, or until they are golden brown); drain on paper towels.
3. Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture. (I put my cinnamon-sugar in a bag and tossed the cooled churros in it.)

Guacamole (from AllRecipes.com)
AllRecipes.com says this serves 4, but we served at least 12 people with this.
3 avocados - peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion
3 tablespoons chopped fresh cilantro (I used about 1/3 cup cilantro)
2 roma (plum) tomatoes, diced
1 teaspoon minced garlic
1 pinch ground cayenne pepper (This didn't add any heat. Next time I'd use at least 1/4 teaspoon if I wanted to make it spicy.)

In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately. (I made mine about 3 hours ahead and pressed a piece of plastic wrap directly on the surface.)