Lomo Saltado
Lomo Saltado … a Peruvian dish that I discovered in Sophia’s hometown, Port Chester. A robust combination of Peruvian peppers with the sauces and seasonings of Chinese cuisine. This dish is the epitome of fusion and brings two different cultures together into a cohesive dish. It is very dense in umami flavors, but has a refreshing flow of the yellow pepper paste and cilantro. Even better, it is double carbed with both fries and rice! I decided to make my own rendition recipe to pay homage to the rich Hispanic and Latino culture present in Port Chester.
Ingredients
1 Medium red onion
4 Plum tomatoes
French fries to preference
4 cloves garlic
1 tbsp oyster sauce
1 tbsp of white vinegar or apple cider vinegar
1 tbsp Aji amarillo pepper paste
2 tbsp soy sauce
salt & pepper
1 lb of sliced chuck roast
Directions
Turn skillet on to high heat with oil, sear meat then remove from heat.
Cut onions into slices, remove tomato innards and slice the outer tomato into slices as well.
Cook onions on medium high heat until aromas are released.
Add garlic, tomatoes, and Aji Amarillo and cook until tomatoes are tender.
Then add cooked meat and sauces.
Finally add fries into the mix, lay over a bed of rice, then garnish with cilantro.
And that’s it! This recipe is a lot easier than it seems.
If you’ve never had Lomo Saltado before, you need to make this recipe, it will change your life.
