Churros

Directions

1. 1
   Combine the water and canela sticks in a medium pot and cook over medium heat until reduced to 2 cups, 15 to 20 minutes.
2. 2
   Strain through a fine-mesh sieve and discard the canela.
3. 3
   Place back in the pot, add the salt and butter, and cook over medium heat until melted.
4. 4
   Remove from the heat and add the flour all at once, stirring vigorously to remove any lumps.
5. 5
   Continue stirring until the dough comes together into a smooth ball.
6. 6
   Allow the mixture to cool in the pan for 5 to 10 minutes, and then add the queso fresco, stirring to incorporate.
7. 7
   Add the eggs, one at a time, and stir until the dough is nice and smooth.
8. 8
   Pour the oil into a large, deep pan or skillet to a depth of at least 2 inches and heat over high heat to 350F.
9. 9
   (To test the temperature, drop a bit of dough into the oil.
10. 10
    It should sink and quickly float to the top and bubble.)
11. 11
    Put some of the dough into a churrera or a heavy canvas bag fitted with a star tip.
12. 12
    (A closed-star tip is best for creating the deep ridges associated with churros.)
13. 13
    Squeeze or press out long strips (5 to 6 inches) of dough directly over the oil and cut off the ends with scissors.
14. 14
    Fry a few at a time, turning so that they are evenly golden on all sides, 4 to 6 minutes.
15. 15
    (Caution: Air pockets that form in the dough as you press it out and a frying oil thats not hot enough will make the churros burst.)
16. 16
    Remove with a slotted spoon and drain on paper bags or towels.
17. 17
    Let cool slightly so you can make sure they are cooked through (they should be soft inside and an even color, with no traces of raw dough).
18. 18
    Roll in the canela-sugar mixture while still warm so that the mixture sticks to them.
19. 19
    Eat warm with some frothy hot Mexican chocolate.