The perfect fusion of Creole stir-fry technique and wonton crispness. A juicy, smoky, balanced bite with melted cheese, built to wake up the palate with pure Peruvian character. Crispy outside, street-corner heart inside.
Turn what you find into an experience you can actually bring to your kitchen.
Cut the beef tenderloin into small cubes and pat the surface dry. Cut the red onion, tomato, and yellow chili into small dice; everything needs to be ready before the pan gets hot.
Season the beef with salt, black pepper, and cumin. Heat a little vegetable oil over high heat and stir-fry the beef for 1 to 2 minutes, until browned outside but still juicy.
Add the red onion, yellow chili, ground garlic, and tomato. Stir-fry for 2 minutes, just until the onion loses its raw bite and the tomato releases juice without falling apart.
Add the light soy sauce, red wine vinegar, and oyster sauce. Stir-fry for 30 seconds, until the juices look glossy and almost dry; turn off the heat, mix in the cilantro, and cool for 10 minutes before filling.
Place one wonton wrapper with a corner facing you. Add a strip of mozzarella and a spoonful of cooled filling; brush the edges with egg, roll tightly, and seal well so it does not burst while frying.
Repeat until you have 12 tequeños. Keep them seam-side down while the oil heats; if an edge opens, brush again with egg and press before frying.
Heat the remaining vegetable oil and fry the tequeños in batches for 2 to 3 minutes, turning until golden and crisp. Drain on paper and serve hot, before the cheese settles down.
