Lomo SaltadoYou can find Lomo Saltado just about anywhere in Peru. It is a mainstay at every corner restaurant that offers a lunch special.
What most folks don't realize is that this dish is the most commonly encountered aspect of the influence of Chinese cooking on the Peruvian table. It mixes the practical sensibility of stir fry with the two staples of the country's cuisine - rice an potatoes.
The juxtaposition of these two - french fries and rice - tends to strike foreigners as a bit odd. Still the hallmark of the offering is the distinct taste of aji amarillo which can be tough to get stateside.
But, bottom line, this is a dish that works. It is simple to prepare, cheap to make and damned filling. And that's reason enough to give it a try, in my book.
In a deep skillet, deep fry potato slices until just slightly golden. Remove with a slotted spoon, drain on paper towel and season with salt to taste.
Heat enough oil to cover the base of a large pan and, over medium heat, saute garlic and aji limo for 2 minutes. Raise the heat, add meat and brown all over. Season with salt, freshly ground pepper and a pinch of ground cumin. Remove the meat from the pan along with the juices so as to keep it moist. Set aside.
Add a little more oil to the pan if necessary and stir-fry onion until barely soft, about 1 minute. Season with salt and pepper. Add a few drops of vinegar and continue stir-frying until it has evaporated, about another minute. Remove onion from the pan, set aside and repeat procedure with tomato.
Return meat, onion to the tomato to the pan. Add aji amarillo and soy sauce and cook for 1 minute or so. Finally add the large French fries and mix everything together carefully. Garnish with freshly chopped cilantro and serve immediately, accompanied by white rice
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