Lomo Saltado Tacos

Lomo Saltado is a Peruvian-Asian beef stir fry that was born during the 19th Century as Chinese immigrants began arriving to Peru. This dish is typically cooked in a wok and is served with fried Peruvian potatoes and rice, but the recipe below is served as a taco using corn tortillas. Peru is a melting pot of different cultures, flavors and cooking techniques which is what the Peruvian fusion cuisine thrives on.

LOMO SALTADO TACOS: Serves 3 (About 3 Tacos per Person)

• 1 package of white corn tortillas

• 1 pound of beef sirloin (cut into 2-3 inch pieces)

• 3/4 red onion (sliced)

• 1.5 tomatoes (sliced)

• 4 garlic cloves (minced)

• 2 tbsp of soy sauce (more to taste)

• 1 tbsp of white vinegar

• 2 tbsp of aji panca pepper paste

• 1/2 yellow potato (thinly sliced in a style julienne cut with 2 inches in length)

• 1 tbsp of rocoto (more to taste)

• 4 tbsp of mayo

• Oil for frying

• Lime wedges and cilantro for garnish

  Marinate the beef in the soy sauce, aji panca and minced garlic for 1-2 hours in the fridge (over night if possible). Fill a small pot with oil and cook the potato strips until golden and extra crispy (about 20 minutes). Then lay the potato pieces on a paper towel lined plate to drain excess oil and season with salt. Cook the beef in a large frying pan with oil on high heat for a few minutes to get a charred exterior with a soft tender interior. Remove the beef from the pan, and add the sliced onions and cook for a few minutes on high until lightly browned. Then add the sliced tomatoes and vinegar to the pan with the onions and mix well. After 3 minutes, add the beef and let the flavors blend for at least 5 minutes on low heat. Season with salt (or more soy sauce) and pepper to taste. Mix the mayo and rocoto together to make the taco sauce. Serve on top of warm corn tortillas and garnish with the crispy potatoes, rocoto sauce, cilantro and fresh lime.