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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.
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2
Strain through a fine-mesh sieve and discard the canela.
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3
Place back in the pot, add the salt and butter, and cook over medium heat until melted.
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4
Remove from the heat and add the flour all at once, stirring vigorously to remove any lumps.
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5
Continue stirring until the dough comes together into a smooth ball.
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6
Allow the mixture to cool in the pan for 5 to 10 minutes, and then add the queso fresco, stirring to incorporate.
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7
Add the eggs, one at a time, and stir until the dough is nice and smooth.
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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.
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9
(To test the temperature, drop a bit of dough into the oil.
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10
It should sink and quickly float to the top and bubble.)
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11
Put some of the dough into a churrera or a heavy canvas bag fitted with a star tip.
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12
(A closed-star tip is best for creating the deep ridges associated with churros.)
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13
Squeeze or press out long strips (5 to 6 inches) of dough directly over the oil and cut off the ends with scissors.
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14
Fry a few at a time, turning so that they are evenly golden on all sides, 4 to 6 minutes.
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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.)
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16
Remove with a slotted spoon and drain on paper bags or towels.
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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).
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18
Roll in the canela-sugar mixture while still warm so that the mixture sticks to them.
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19
Eat warm with some frothy hot Mexican chocolate.
