An easy and versatile dessert that's perfect for Cinco de Mayo.
In a 4 quart pot, bring the water, sugar, and salt to a rapid boil over medium-high heat.
Once the water comes to a rolling boil, add the butter to the pot and allow it to meld with the water, stirring with a wooden spoon to encourage the butter to blend with the water.
Pour all of the sifted flour into the pot at once, and stir vigorously to incorporate it into the liquid.
When the dough becomes too stiff to stir with the spoon, switch to an electric hand mixer.
Add the eggs- one at a time- blending well after each addition.
The dough should be loose enough to pipe through a piping bag, but thick enough to hold its shape. About the same as a loose pie dough.
Allow the dough to cool for 10 minutes.
While the dough cools, combine the granulated sugar, cinnamon, and a pinch of ground nutmeg in a shallow dish.
Heat the oil to 350°F in a large pot. Line a platter with paper towels and set this dish next to the frying pot with the cinnamon-sugar close at hand as well.
When the oil is at the proper temperature, pipe the dough into the pan in 6-8" strips. Use a pair of kitchen shears or a knife to cut the dough.
As you pipe the churros into the oil, wait a couple of seconds before piping the next one into the oil. This gives the churro a chance to develop a skin in the oil and keeps the churros from sticking to one another.
Fry the churros for 6-7 minutes, or until their exteriors are golden brown and crispy.
Transfer the churros from the oil to the platter lined with paper towels and allow them to drain for 30 seconds.
Toss the churros, two at a time, into the cinnamon-sugar to coat them completely.
Serve the churros with the crème anglaise, cajeta, and dark chocolate ganache.
The churros are best served shortly after frying.