This season, Queen of the South heads to New Orleans for another action-packed installment of explosive drama. As the cartel adjusts to life in The Big Easy, we can safely assume that they will bring their hometown flair to any new city they inhabit. Case and point; Pote. Watch everyone’s favorite sicario blend the flavors of Mexico and New Orleans as he invents the “Cheignet”—a delicious hybrid between a churro and a beignet. The full recipe is included below.
Here's Pote's "Cheignet" Recipe:
- ½ cup vegetable shortening
- ½ cup granulated sugar
- 1 tsp. salt
- 1 cup milk
- 1 cup boiling water
- ¼ cup warm water
- 2 packages/5 tsp of active dry yeast
- 2 eggs
- 6 cups canola oil
- 1 cup granulated sugar
- 2 tbsp. cinnamon
- Use a whisk to combine shortening, sugar and salt.
- Once fully incorporated, add boiling water and milk, set aside.
- In another bowl, mix yeast in ¼ cup of warm water.
- Let bloom for 5-10 minutes.
- Add yeast mixture and well beaten eggs to the shortening mixture.
- Whisk until well combined.
- Add 3 ½ cups flour and beat with a spoon until incorporated.
- Add remaining 3 cups of flour and mix. Dough will be shaggy but should be fully combined.
- Place dough in a covered container in the refrigerator.
- Chill for 4 hours or up to a few days.
- Heat canola oil in a deep pan or fryer until 360 degrees.
- Roll out dough until 1⁄4 inch thick and cut into 1 inch by 4 inch strips.
- Create a “U” or mustache shape out of each strip
- Combine granulated sugar and cinnamon in a shallow bowl.
- Fry 1-2 minutes per side until golden brown.
- Remove and roll in sugar/cinnamon mixture until well coated.
- Serve immediately.
Don’t miss Queen of the South when it returns to USA Network on Thursday, June 6 at 10/9c!