The lomo saltado is a recipe that has earned its fame for its delicious flavor and thanks to a balanced mix of ingredients that is very smooth on the palate.
Peruvian cuisine has become the most important gastronomy in the world and that is a reason to try each of the recipes it offers. Although many think that their food culture revolves around ceviches only, meat preparations are very common and they have the ease of combining ingredients to make them a delicacy that deserves all the applause.
If you want to know how to make pork tenderloin in wine with a spectacular recipe or you are already curious about the best way to prepare this salted loin, we are going to show you step by step so that you can achieve it without messing up your hair.
Peruvian lomo saltado recipe
It is your time to replicate one of the flagship dishes of the rich Peruvian cuisine. Get your batteries ready, get your apron ready and follow this recipe so that in the end, you can sing victory with a lomo saltado that will be a slow death:
Preparation time1 hourCooking time 50 minutesCategoryMain dishCocinaPeruanaKeywordsSalsa, food, familyFor how many people4 PortionMediumCalories378Fat11.1 g
Ingredients
- 5 units of potato cut into quarters
- A finely chopped garlic
- Two cups of uncooked rice
- Half pound of beef tenderloin
- 6 tablespoons of vegetable oil
- A shelled cob
- One big red onion cut into feathers
- 1 tablespoon butter
- 1 yellow bell pepper cut into strips
- Four tablespoons of soy sauce
- oyster sauce (optional)
- Water
- 2 tablespoons white or red vinegar
- 1 tomato cut into sticks
- coriander to taste
- Salt and pepper to taste
Preparation
Step 1. Cook
The first thing you should do is put water in a large enough pot. There, put the potatoes together with salt to taste, covering it and allowing it to cook for about 6 or 7 minutes over high heat. Reserve the potatoes to cool. Then, take another pot, put it on the fire and add a splash of oil, the garlic and fry it for about two minutes. Pour the rice and mix to integrate. Add more or less 2 and 1/4 cups of water, the shelled corn and salt to taste. Cook this rice as you normally do. After about 20 minutes, add butter and stir to mix. Lower the heat when it is cooked.
Step 2. Fix
Take the loin and cut it into cubes of about 2 or 3 cm and season with salt and pepper to taste. Once the loin is ready, put a frying pan on the fire with oil and put the cubes of meat to skip them. Sear on all sides over high heat 1 minute; at the end reserve them too. Make this same seal with the onion feathers and the paprika strips, reserving them to mix at the end.
Step 3. Make sauce
Pour the soy sauce into a small bowl and add the oyster sauce (optional) along with the vinegar and 1/4 cup of water, stirring until the ingredients are integrated. Now, put this sauce in a frying pan over low heat and allow it to reduce until thick. Add the loin, the onion, the paprika, the tomato to this mixture at once and move all the contents so that their flavors are impregnated. Add the chopped coriander on top and stir again.
Step 4. Fry and serve
In a pot with abundant oil, fry the potatoes that you had reserved. Serve on the plate by putting a portion of rice, the French fries and the amount of loin that you think is convenient. Done, that easy you will have a Peruvian salted loin to offer it with all your love to whoever visits you, bon appetite!
Do you have any questions with this step by step? Relive the recipe in this explanatory video that we show you below:
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