Papas locas (baked potatoes loaded with carne asada)

Poke the cleaned potatoes all over with a fork.

Coat the potatoes in oil and season with garlic salt, salt and black pepper; wrap each in foil and set on a baking sheet.

Bake at 400 for about one hour, until soft.

Mix the carne asada seasoning from the spices; sprinkle it over the cubed steak, squeeze over the juice of half an orange and some oil, and coat. Cook a small piece to check the seasoning.

Add a little onion and cilantro, cover and refrigerate until cooking.

Return the baked potatoes to the oven to keep hot.

Cook the meat in a hot pan over medium-high heat in batches, so it grills rather than boils, a couple of minutes until fully cooked.

Cut an X in each potato and squeeze the ends with a kitchen towel to open it; add butter, season with salt and black pepper and smash.

Top with queso Oaxaca and medium cheddar and return to the oven until the cheese melts.

Top with the carne asada, drizzle with crema mexicana and crema chipotle, and finish with guacamole, pico de gallo and queso fresco.