Piñata Loca Recipe

Prepare proteins

Pat chicken and steak dry and slice thinly across the grain. Crumble chorizo out of its casing into a bowl.

Season the sliced chicken and steak with salt, pepper, cumin and paprika. Toss to coat evenly.

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add steak slices and sear 2–3 minutes until browned but not fully cooked through. Remove to a plate.

Add remaining 1 tablespoon oil to the skillet. Add chorizo and break up with a spatula. Cook 3–4 minutes until it begins to render fat and is cooked through. Remove and reserve with steak.

Add the seasoned chicken to the skillet and cook 4–5 minutes until just cooked through. Return steak and chorizo to the pan, toss to combine, and keep warm. Stir in lime juice and set aside.

In the same skillet over medium heat add 1 tablespoon butter (or a splash of oil). Add sliced onions and bell peppers and sauté 4–6 minutes until softened and lightly caramelized.

Add minced garlic and cook 30 seconds until fragrant. Toss the cooked vegetables with the mixed proteins. Taste and adjust seasoning with additional salt and pepper as needed.

Warm tortillas briefly in a dry skillet or microwave so they are pliable (about 10–15 seconds each).

Place a warm tortilla on a clean surface. Pile about 3/4 cup of the meat-and-vegetable mixture in the center, then add a generous 1/2 cup shredded Oaxaca or mozzarella and a handful (about 1/4 cup) of shredded cheddar if you like. Fold the tortilla over the filling (envelope or burrito-style) and press seams. Repeat to make 4 stuffed tortillas.

Optional sealing: mix 2 tablespoons flour with 1 teaspoon cold water to make a paste and brush the seams to help them stay closed while frying.

Heat 3–4 cups vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Carefully add 1–2 stuffed tortillas at a time, seam-side down, and fry 2–3 minutes per side until golden brown and crisp. Use tongs to turn gently. Drain on paper towels. Keep warm in a 200°F (95°C) oven while frying the rest.

When all tortillas are fried, place each on a serving plate. Spoon warm cheese sauce (about 1/4 cup per piñata) over the top, and sprinkle additional shredded cheddar and chopped cilantro if desired.

Cook rice

Rinse the rice until water runs clear. Combine rice, 2 cups water, 1/2 teaspoon salt and 1 tablespoon butter in a small saucepan. Bring to a boil over high heat, reduce to low, cover and simmer 15 minutes. Remove from heat and let stand covered 5 minutes, then fluff with a fork.

Fry or bake fries

For fried fries: heat 2 cups oil in a heavy pot to 350°F (175°C). Fry potato sticks in batches 3–4 minutes until golden and crisp. Drain on paper towels and season with 1 teaspoon salt. For baked fries: toss cut potatoes with 2 tablespoons oil and 1 teaspoon salt, spread on a baking sheet and bake at 425°F (220°C) for 25–30 minutes, flipping once, until crisp.

On each plate place one fried stuffed tortilla (Piñata Loca), drizzle with extra cheese sauce and sprinkle shredded cheddar. Add a scoop of rice and a portion of fries alongside.

Garnish with a dollop of sour cream or crema, pico de gallo or salsa, a sprinkle of chopped cilantro and hot sauce on the side if desired. Serve immediately while hot and crispy.