Tuesday, June 28th, 2011
Peruvian Recipe: Lomo Saltado
Peruvian-cuisine/ lomo saltado
A lot of typical Andean foods are comfort foods for me. I know comfort foods are usually something that reminds you of your childhood, but comfort foods for me are related to places and times when I felt everything about life was good, much like the time I spent living in Ecuador. This is a Peruvian recipe for lomo saltado (Ecuadorians make it too) from Fighting Windmills that is simple and so tasty.
– Stir in the garlic. Add the onion, tomato, and a little salt, stirring constantly. Add a little red vinegar. Cook 2-3 more minutes.
– Add the chopped cilantro. Add cooked french fries (it’s okay if they end up soggy) and stir. Serve immediately with white rice.
– To make the fries, peel and cut a large yellow potato and fry it in oil. Just heat about an inch of oil in a stainless steel frying pan. Being careful not to splash, gently slide the cut potato into the oil. When they are brown, take them out with a metal slotted spoon and place them on paper towels to absorb the extra oil. Shake a little salt on them while they are still very hot.
Notes and Modifications:
Although the recipe calls for crescent shape tomatoes and onions, I actually prefer thinly sliced rings of tomatoes and onions.
Finally I have had great results seasoning the beef with adobo as well.
Thanks to Fighting Windmills for this yummy recipe. You can find some more great Peruvian recipes on her blog.
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