Churros con Cajeta

In a saucepan, combine water, sugar, salt, and vegetable oil; bring to a boil.

Once boiling, add flour all at once and stir vigorously until the mixture forms a smooth dough that pulls away from the sides of the pan.

Remove from heat and let it cool slightly.

Meanwhile, heat vegetable oil in a deep fryer or large pot to 180°C (350°F).

Fill a pastry bag fitted with a large star tip with the dough.

Pipe strips of dough into the hot oil, cutting to desired length, and fry until golden brown and crispy, about 3-4 minutes.

Remove churros with a slotted spoon and drain on paper towels.

While still warm, roll the churros in cinnamon sugar.

Using a piping tip or a small spoon, fill each churro with cajeta by inserting into one end.

Serve immediately, optionally dusted with powdered sugar and garnished with lime zest for extra flavor.