Wash the potatoes very well. Cut them in half and boil them with a tablespoon of salt and pepper for 30 to 40 minutes on low heat (the potatoes should be very well cooked and soft, but not turned into puree). We should fry the bacon until it’s very crispy so that it can be shredded with our fingers.
We need to make some aluminum trays to place the potatoes, which will be our main dish. Alternatively, they can be placed in muffin molds sold in stores.
For the meat step, we can season and cook it on our griddle, or we can go to the taco shop on the corner and buy it already prepared. For seasoning the meat, it’s to taste; I recommend the seasoning from: El pariente, fajita limón, just sprinkle it on the meat and that’s it.
Once our potatoes are ready, we drain them and transfer them to the trays, placing one half and adding butter (to taste), then the other half and adding butter again. We can poke the potatoes with the spoon we’re using to put the butter so it melts more easily and quickly.
Now we put the asadero cheese, it should cover the entire potato, and then we add the cream, bacon, and pepper. And on top of all this, we put the meat.
Once the tray is ready and everything is set, we can place it on the stove’s burner on low heat to warm the dish a bit.
***This is to the diner's taste.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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