Based on the favorite Mexican treat, these sweet, crunchy bowls are not only the perfect vessel for your favorite filling, but you can eat the bowl, too! The dough is frozen before frying to help keep its shape.
Bring the milk, butter, vanilla, 2 tablespoons of the sugar and the salt to a boil in a medium saucepan over medium-high heat. Reduce the heat to low and add the flour, stirring constantly with a wooden spoon, until the dough comes together and forms a ball, about 1 minute. Remove from the heat and let cool for 5 minutes.
Stir in the eggs one at a time, making sure that they are fully incorporated before adding the next egg. Transfer the dough to a piping bag fitted with a medium star tip. Invert two 6-cup muffin tins, spray generously with cooking spray and dust with some flour. Pipe the dough in a spiral to form a bowl around every other cup (you should have 3 bowls on one tin and 3 bowls on the other). Transfer the tins to the freezer and freeze until completely solid, about 3 hours or up to overnight.
Mix the remaining sugar and the cinnamon in a medium bowl. Pour 3 inches of oil in a large, deep, heavy-bottomed pot and heat to 350 degrees F. Remove the bowls from the freezer and release them from the tins using a butter knife. Fry the bowls 3 at a time, making sure they sink to the bottom and fill up with oil when they rise, until nicely browned and crispy, 5 to 6 minutes. Flip them over with a slotted spoon and fry the rim of the bowl, 2 to 3 minutes. Remove from the oil with a slotted spoon and place on a paper-towel-lined plate to catch the excess oil. Roll the bowls in the cinnamon-sugar while they are still warm. Return to the plate to cool. Heat the oil back to 350 degrees F and repeat with the remaining bowls. Serve warm with your choice of filling.
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