Ruben Ortega's Ice Cream Churros

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Ruben Ortega's Ice Cream Churros

Serving Size
24-30 pieces


20 mins


3 mins-10 mins

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Ruben Ortega is known for his churros, which have been featured in Saveur magazine and in Hugo’s cookbook, Hugo Ortega’s Street Food of Mexico. It is not only a favorite at the restaurant, but at home, too. Ruben sometimes does a twist on the traditional Mexican pastry for his son, by turning it into an ice cream sandwich.

Churros are deep-fried, stick-thin fritters dredged in sugar. They are a staple Mexican street sweet.



  • 1 cinnamon stick
  • ½ tsp  vanilla extract
  • 6 tbsp (¾ stick)  unsalted butter or margarine
  • ½ tsp  kosher salt
  • 2¼ cups  all-purpose flour, sifted
  • 1  egg



  • 10 to 12 cups  corn oil for deep-frying
  • 1 cup  granulated sugar
  • ½ tsp  ground cinnamon
  • 1 recipe chocolate caliente (page 231), optional to accompany

Recipe Info

For Batter: 

  1. Combine 2 ¼ cups water with cinnamon stick, vanilla, butter and salt in a medium saucepan. Place pan over medium heat and bring to a boil. Remove from heat and discard cinnamon stick. Add flour all at once. Stir dough using a wooden spoon until it forms into a ball, about 2 minutes. Transfer dough to a mixer fitted with paddle attachment. 

  1. While on medium speed, add egg to dough and mix to incorporate. The dough will be sticky. Transfer to a pastry bag with a large star tip, suggested tip #846. Set filled pastry bag aside until ready to pipe.


To Assemble: 

  1. Pour corn oil in Dutch oven or electric fryer and preheat to 375°F. Meanwhile, combine sugar and cinnamon in a bowl and set aside. Working in batches, pipe two to three churros about 4 inches long into the hot oil. Completely submerge the churros into the hot oil by pressing down with a slotted spoon or spider and fry until golden brown, about 2 minutes. 

  2. The oil will sizzle as you completely submerge the churros; this will help them puff up. Place fried churros on paper towels to drain. Transfer to sugar-cinnamon mixture and dredge, shaking off excess.

  3. Serve four to five churros per person or on a large platter. Accompany with chocolate caliente.

  4. Mexican Fritters | Makes 24-30 pieces

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