Start by adding all the bell peppers, onions, garlic, salt, pepper, paprika, sambal, and ketjap manis to a food processor. Pulse these ingredients until they form a smooth paste. This will serve as the flavorful base for your Mexicano.

Next, add the ground meats, bread crumbs, and a few ice cubes to the mixture. The ice cubes are important—they help keep the mixture cool, preventing the heat from the food processor blades from partially cooking the meat. Pulse again until everything is well-incorporated and finely ground. The result should be a smooth, cohesive mixture.

Before moving on, it’s a good idea to check your seasoning. Take a small spoonful of the mixture, fry it up in a pan, and give it a taste. If it needs a bit more salt, spice, or any other adjustment, now’s the time to make those tweaks.

Once your meat mixture is seasoned to perfection, divide it into 135g portions. Roll each portion into a ball, then flatten it out into a rectangle. The thickness should be enough to allow you to create the signature ribbed texture.

To achieve this, take the flat handle of a ladle (or something similar), rub it with a little oil, and press it down into the meat in several places. This will create the alternating thick and thin strips that give the Mexicano its distinctive look.

Place the shaped Mexicanos on a parchment-lined baking sheet, and refrigerate them for at least an hour. This rest time helps the meat firm up, making it easier to handle in the next steps.

While the Mexicanos are resting, preheat your smoker to 85ºC (185ºF). Smoking adds an incredible depth of flavor to the Mexicano, enhancing its meaty, spicy profile.

Once the smoker is ready, line the rack with butcher paper and place the Mexicanos on it. Smoke them for one hour, allowing the flavors to fully develop.

If you want to make these the traditional way, tightly wrap the raw Mexicanos in plastic wrap and simmer them in water for 10-15 minutes. There won't be any smoky flavor this way, but it will still be delicious.

After smoking, allow the Mexicanos to cool. If you’re not planning to fry them all immediately, now is the perfect time to freeze them. Wrap each one tightly in plastic wrap and place them in an airtight freezer-safe bag or container. This method helps prevent freezer burn and keeps them fresh.

When ready to fry, heat your oil to 180ºC (350ºF). I recommend using avocado oil, but any neutral-flavored oil will work, such as vegetable, grapeseed, or canola oil.

Fry the Mexicanos for 2-3 minutes, just until they’re golden brown and crispy. Be careful not to overcook them, as you want to maintain that juicy interior with a perfect crispy exterior.