Combine 2/3 cup sugar and cinnamon and spread onto a plate. Set aside. In a 2-quart saucepan combine 2 tablespoons vegetable oil, remaining 1 tablespoon sugar, salt, and 1 cup water. Set over high heat, and bring to a boil, stirring occasionally. Remove from heat, and add the flour all at once, stirring vigorously until the mixture forms into a thick, smooth-textured ball. Let cool in saucepan. Heat the oil for frying in a deep 9-inch cast-iron skillet over medium-high heat. Heat to 375 degrees, checking temperature with a deep-fry thermometer. Scoop the dough into a churrera, cookie press fitted with a 3/8-inch fluted opening, or a heavy-duty pastry bag fitted with a 3/8-inch star tip. Holding your cookie press or pastry bag a few inches above the hot oil, press out a 5-inch length of dough, letting it dangle into the oil, then cut it free with a small knife. Cook until deep golden brown, about 3 minutes. Remove it to a paper towel-lined baking sheet, let it cool 1 minute. Test for doneness. The churro shouldnt be doughy inside, it should just be a little soft. If you are not using a thermometer and the oil temperature is too low, the churros will take longer than 3 minutes to color and may burst apart before browning; too high a temperature and they will brown quickly but not cook through. Continue cooking churros 4 to 5 at a time, draining each batch on paper towels. While still warm, roll churros in the cinnamon-sugar mixture until well coated. Serve immediately. Makes 12 to 14 five-inch churros. Comments: Churros are named after a special variety of sheep that have long, curly wool. The ropes of wool resemble the ropes of sweet dough that is squeezed in lengths from a cookie press called a churerra. In Mexico, these ropes of dough can be very long. "A block and a half long!" Rick jokes. "Its a two-person job; one squeezes and the other twists." Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 106 Calories (kcal); 2g Total Fat; (20% calories from fat); 1g Protein; 20g Carbohydrate; 0mg Cholesterol; 89mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates Recipe by: Recipe from Rick Bayless; Co-owner/chef; Frontera Grill and Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (49g)|
|Recipe Makes: 12|
|Calories from Fat: 15 (8%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 132.4mg||5 %|
|Potassium 18.2mg||0 %|
|Total Carbohydrate 44.8g||13 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 44.3g|
|Protein 1.1g||2 %|
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Calories per serving: 193
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