Lomo Saltado - Street Tacos Gone Wild

Lomo Saltado

Recipe by Chef Freyka

Serves 6-8

INGREDIENTS:

1 Lb       Flank Steak – sliced thin against the grain

1 med   Yellow onion – sliced into medium wedges

1 med   Red onion – sliced into medium wedges

2 lg        Roma tomatoes – seeded/carve cut and sliced into medium wedges

3 med   White potatoes – cut French fry style/ fried or baked

½ tsp     Cumin

½ tsp     Oregano – crush as you use it

½ tsp     Smoked paprika

1 TB       paste garlic

1 TB       red wine vinegar

1 TB       hot yellow pepper paste (see recipe at the end of this post)

1 TB       tomato paste

1 tb       soy sauce

DIRECTIONS:

before starting, make sure that ll the parts of this recipe are chopoped, prepared and measured. Lomo Saltado and fries shoul be ready at the same time. Keep the rice or fries warm in the oven at 190 degrees if done early. 

1. pre-heat large shallow saute pan or wok, add the cooking oil and heat it through

2. add the beef, making sure that the pieces don't overlap

3. Quickly season with salt, pepper, cumin, oregano and little paprika

4. wait about a minute and begin to toss the meat in the pan

5. meat is done when the color caramelizes with a little red remaining. do not overcook. set beef aside, tent with foil to keep warm

6. add some water to the saute pan to deglaze and save the juices with the beef. 

7. heat the saute pan again, add oil and heat it through

8. add onions and a pinch of salt. Saute until the onions take on a nice golden color. Stir in the garlic until fragrant. Add the hot yellow pepper paste and toss

9. Add 1 TB of vinegar, cover and braise just long enough to evaporate the vinegar.

10. Add tomato paste, soy sauce, and water a bit of water if needed to keep the mixture moist

11. add the tomato wedges and 1/2  TBS of vinegar. Cook the vinegar off

12. return the beef to the saute pan. mix well and turn the heat off

13. Garnish with parsley and serve with rice and over the fries. Make sure to add some cooking juices to each plate. 

HOT YELLOW PEPPER PASTE 

Recipe by Chef Freyka
Yields 2 cups


Peruvian aji amarillo peppers are hard to come by in the United States. For a good substitution, use one liquid of one drained "Harmons Fire Roasted Yellow Peppers" and blend it with one de-seeded fresh habanero pepper. Use the paste to season. Freeze any leftover in small portions for later use.