Marinate half the fries with the beef strips whilst simply frying the others until crunchy so you achieve two types of textures. Acurio also suggests cooking without a wok by using a normal frying pan and stir-frying the ingredients in smaller batches, quickly, over very high heat. Peruvian top chef Gaston Acurio says his secret for how to cook the perfect lomo saltado is as follows: marinate half the fries with the beef whilst simply frying the others until crunchy so you achieve two types of textures. A tasty tip is to leave the skin on for a crispier bite. As for the serving of potatoes: the floury type is preferred, but most potatoes work well. Serve with chopped vegetables like bell peppers, carrot sticks and peas in the mix for variety.įor a lighter, low-carb version, increase the number of vegetables, omit the rice entirely, and reduce the number of potatoes by half. Replace the meat with Portobello mushrooms. If you’re on a vegetarian or vegan diet, you don’t have to miss out either. If you’re not keen on beef, you can replace it with strips of cooked chicken breast, cooked fish, or shrimp. Try it as a filling for empanadas (this last one is very popular in Peru)! It can also be used to stuff peppers and tastes perfect served over risotto. The stir-fry (with or without potatoes) goes well in a Peruvian sandwich. The fun thing about cooking is that there are endless variations on every plate, so we’ll give you just a few variations on this classic beef stir-fry recipe to get your creative juices flowing. Variations of lomo saltado and a tip from Gastón himself But rice didn’t reach its current-day popularity until the 20 th century. Spaniards are also believed to have first introduced rice to Peru in the early years of the colony. It’s worth noting that at the start of the Spanish occupation, beef was expensive (there were very few cows in the country) and its consumption was most definitely restricted to the elite. It was the conquistadors who introduced cows and beef. The potato merely takes a supporting role but thick French fries (made from Peruvian potatoes) are still considered an essential element. So which parts of the world have come to the table?Ī meat dish as simple to prepare as it is deliciousįirst of all: Peru itself, with the presence of the trusty ají amarillo chili pepper and potato. This blending helped the dish acquired a whole new identity of its own. If you can't find aji amarillo, you can use red and hot habanero pepper or Scotch Bonnet pepper.Lomo saltado is almost like a metaphor for modern-day culture: key ingredients from different corners of the world that combine to create something new and characteristic. It is obtained by mixing pepper, onion, garlic and olive oil. You can buy ready-made aji amarillo paste or you can prepare it at home. This pepper, which has a scent similar to raisin, has a fruity flavor.Aji Amarillo, which contains antioxidants and flavonoids, is also very rich in vitamin C. As it ripens, its color turns bright orange. It is also served as a sauce with crispy chicken, vegetables and french fries.This pepper is called "yellow hot pepper". Aji amarillo paste adds spice and color to the dish. This ingredient is used in most local dishes.In Peruvian cuisine, Aji Amarillo sauce is one of the main ingredients. With a fresh and fruity flavor, this pepper is the most popular in Peru. It is one of the most important ingredients in Peruvian cuisine. Aji amarillo is used in many traditional Peruvian dishes. Aji Amarillo Paste is a yellow pepper paste that has a touch of sweet flavor.
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