• In a small saucepan over medium heat, whisk together the water, salt, sugar, and oil. Bring the mixture to a boil, then remove it from the heat.
• Stir in the flour and mix with a wooden spoon until it forms a ball and all the ingredients are well incorporated. NOTE: It's very important that you mix the dough very well to make sure all the water is absorbed. This will prevent oil explosions when frying. Make sure to check out the video above. 
• Let the dough rest while the oil heat. 
• Heat about 2 - 4 inches of oil in a heavy-bottomed pot over medium-high heat until the oil reaches 375º F (190º C). You need enough oil to deep fry the churros. IMPORTANT: When frying the churros, stand back to avoid any splatters. Also, make sure that all your utensils are dry to avoid any oil explosion. Using a frying thermometer to keep the oil temperature under control is highly recommended. 
• Transfer the dough to a cloth pastry bag or heavy-duty plastic piping bag fitted with a large star tip.
• When the oil is heated. Squeeze a 5-6 inch strip of dough into the hot oil. Repeat, frying 3 or 4 strips at a time. Fry the churros, turning them once, until golden brown and crisp, about 2 minutes per side. Transfer the cooked churros to a plate lined with paper towels to drain.
• Roll fried churros in sugar or cinnamon sugar, if you prefer. Serve plain or with chocolate, Dulce the Leche, or caramel sauce.

Chocolate Sauce:

• Heat the heavy cream, you can do this in a small saucepan or in the microwave – do not let it boil; just heat it until it begins to simmer gently. Remove for heat.
• Add the semi-sweet chocolate chips and let them sit for 2 -3 minutes, then stir until smooth. NOTE: If the chocolate sauce is a little too thick for your liking, you can add a bit more heavy cream to thin it out.