Antojitos Mixtos Recipe

Preheat and prepare proteins

Preheat oven to 200°C (400°F). If proteins are not warm, reheat sliced steak and sliced chicken in a skillet over medium heat with 1 tsp oil until warmed through, about 3–4 minutes. Season with 1/4 tsp salt and 1/8 tsp black pepper; set aside.

Arrange chips and toppings

Divide the tortilla chips evenly into four small piles (about 1.5 cups chips each) on an ovenproof tray or four small individual plates that can go under the broiler. Top each pile with an even portion of sliced peppers and onions (about 1 tbsp each per pile). Scatter warmed steak on two of the piles and warmed chicken on the other two, distributing meat evenly.

Cheese and bake

Sprinkle the shredded cheese evenly across the four nacho piles. Place under the broiler or in the oven for 3–5 minutes until cheese is melted and bubbling. Watch closely to avoid burning.

Finish and garnish

Remove from oven, sprinkle chopped cilantro over each, and place a lime wedge alongside each portion. Serve hot alongside sour cream and chile con queso for dipping.

Heat 1/2 cup vegetable oil in a shallow skillet over medium-high heat until shimmering (about 180°C / 350°F). Warm the corn tortillas briefly on a griddle or in microwave for 15–20 seconds wrapped in a damp towel to make them pliable.

Divide shredded chicken between the two tortillas (60 g each). Sprinkle 1 tbsp queso fresco or shredded cheddar on each, then roll tightly into flautas and secure seam by placing seam-down in the skillet.

Fry flautas 1.5–2 minutes per side, turning carefully with tongs, until crisp and golden. Transfer to a paper towel–lined plate and season lightly with 1/4 tsp salt while hot. Serve with sour cream and chile con queso for dipping.

Preheat oven to 200°C (400°F) if baking, or heat 1–2 tbsp oil in a skillet for pan-frying. For a crisp baked finish, bake; for a richer flavor, pan-fry then finish in oven.

Prepare fillings: toss the 80 g shredded chicken with 1 tbsp chopped onion, 1 tbsp chopped roasted red pepper, pinch of salt (about 1/8 tsp) and a tiny grind of black pepper. Separately, toss the 80 g diced ribeye with 1 tbsp chopped onion, 1 tbsp chopped roasted red pepper, 1/8 tsp salt and 1/8 tsp black pepper.

Assemble empanadas: place one dough disc on a work surface. Put the chicken filling in the center, about 2–3 tbsp. Brush the edge of the disc with beaten egg, fold over to form a half-moon, pressing edges together. Crimp or fold the edges to seal. Repeat with the ribeye filling on the second disc.

Cook empanadas: for baking — place on a parchment-lined sheet, brush tops with egg wash, bake 18–22 minutes until golden. For pan-frying — heat 1 tbsp oil in skillet over medium and cook 3–4 minutes per side until deep golden (finish in 180°C oven for 6–8 minutes if needed).

Rest and serve: let empanadas rest 2–3 minutes before serving to set filling. Serve warm with chile con queso and pickled jalapeños on the side.

Heat a small griddle or skillet over medium heat and add 1 tsp butter or oil. Place the small flour tortilla on the skillet, sprinkle the cheese evenly over half of the tortilla, fold the other half over to make a half-moon.

Cook 1–2 minutes per side until cheese is melted and tortilla is golden brown and slightly crisp. Remove and cut into two small wedges. Keep warm and serve with sour cream and chile con queso.

Place 1/2 cup sour cream and 1/2 cup chile con queso in small ramekins or pour into shallow dipping dishes. Add pickled jalapeños to a small dish.

On a large serving board or individual plates (section APERITIVOS), arrange: four small fajita nacho piles, two chicken flautas, one chicken empanada, one ribeye empanada, and the mini quesadilla wedges. Place ramekins of sour cream and chile con queso prominently for dipping. Garnish with extra cilantro and lime wedges as desired.