Bunuelos

Take the queso fresco out of its watery package onto a dry towel and press out as much moisture as possible.

Blend the cheese 2 to 3 minutes until ultra fine.

In a bowl, mix the brown sugar, cornstarch, salt, egg and blended cheese until evenly incorporated and smooth.

Roll the dough into gumball-sized balls, a little smaller or bigger but not by much.

Heat canola oil to about 350 and drop the balls in; they sink, then rise to the top after 2 to 3 minutes; fry about 10 minutes in total.

Lift out onto a dry cloth to drain excess oil, dust with powdered sugar and serve with coffee.