This variation of the popular Peruvian dish "Lomo Saltado" contains simple but delicious ingredients.
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I have looked at this recipe for ages and often make just the potatoes. When the local butcher had fresh whole tenderloins on sale for an incredible $6.99lb the time was perfect to finally make the whole dish:) The video on portioning the meat was extremely helpful. We really loved the combination of ingredients, although we did leave out the green peppers and replaced with more red. And now I have lots of beef in the freezer so am all set to make it again:)
Hola amigos, soy peruana y vengo haciendo lomo saltado por años, en mi casa es la comida favorita de mis hijas.
Les doy un consejo, para que las cebollas les salga ricas y crocantes (recomiendo la cebolla roja) despues de cortarlas rociale con unas tres cucharas de vinagre y revuelvalas, que se queden en el vinagre hasta que esten listos para ponerlos en la sarten, agregale oregano (si es peruano mejor) el salteado te quedara exquisito.
El aji amarillo es el alma de este salteado, pueden encontrar en USA en las tiendas etnicas.
Amo Rouxbe, me hice miembro por life, estoy disfrutando.
My daughter and I traveled to Peru last summer. So I was very excited to see this recipe under one of my very first lessons! I cooked it for the gang on Sunday night. I had to triple the recipe to have enough for everyone :). It was a bit spicier than the dish we ate in Peru, I probably used a bit too much sambal. However everyone liked it very much, even "mis hijas", who are hard to please. I'm sure it will become a favorite in my casa as well.
I made this dish couple of weeks ago and I was wondering if you could help to clarify a couple of things.
1) when I cooked the potatoes in the oven, after 10 min in the oven, the potato strips glued to the baking pan so hard that some of them ripped off when I tried to flip them. What could be the reason for that? too little oil? I added oil to the potatoes as well as a thin layer to the pan so could it be something else?
2) This is about flavor profile, at the end of the cooking process, I realized the flavor was a bit sour. I added the amount highlighted in the recipe, but I was wondering if this the the flavor to expect. At the end, people loved it but I'll probably use less vinegar next time.
Glad you liked the dish. The potatoes can tend to stick if you don't have a good, scratch-free or non-stick pan. Next time, you can try lining the pan with parchment paper or even use a silicone mat.
As for the flavor, it is a combination of salty/sour with a bit of heat, so feel free to make adjustments to suit your tastes. Just because the recipe says "1/4 cup white wine vinegar", doesn't mean you are confined to using that amount. Cheers!
This dish looks like it will be fantastic but I'm wondering if there is healthy vegetable recipe that would go well with this dish? Or additional greens which could be added to the dish?
Also can I substitute white wine vinegar for rice vinegar?
While this dish is really a whole meal on its own I suppose there are many greens that you can serve with it. Instead of adding additional greens to the dish, you might want to make a salad or serve some healthy steamed greens alongside it.
You can substitute rice vinegar for the white wine vinegar but you will change the flavor slightly. Cheers!
This is just one of the many other ways to steam rice. There are not necessarily any advantages or disadvantages to it. The one disadvantage could be that it takes a bit more time to stir, but some people say that it can produce rice that is more separate and less gummy than the traditional steaming method. It is best to test it for yourself to see which method you prefer and/or whether or not you notice any difference. Hope this helps! Cheers!
Several Canadian and US water quality sites recommend not using warm or hot water from the tap. When drinking or cooking the better method is to use cold water and heat it up. Since hot water tanks are closed systems, metals concentrate in them and thus should not be used for consumption.
No! this could be better called a "variation of the tipical peruvian dish"
We use: red onion, tomato, aji amarillo(could be replaced with any chili, for the hot flavor), spiced with oregano and coriader, but never! never use red or green peppers.
It should be a must for you to reproduce recipies that are tipical of any country, just the way these are made. Be carefull with that please.
I enjoy every day as a member of rouxbe.
Thanks for your feedback and we are very glad to hear that you are enjoying Rouxbe! We understand that this is a variation of the dish and we welcome students to voice their opinions and post their modifications for others to try.
The difficult thing about reproducing recipes from any country is that there is really no single "right' or "wrong" way of doing things. No matter where you are in the world, there are always variations to recipes based on product availability and individual tastes. For example, it is well known that there have been (and continue to) be passionate arguments between different towns and even different households in Italy as to how particular dishes are made and the ingredients that “should” or “should not” be used. It makes it quite entertaining!
The main things to focus on are the cooking methods used to properly execute the dish. Once that is established, you can become very creative with cooking in general based on product availability and your own personal tastes. This is when cooking becomes very freeing rather than being restrictive. Next time I make this, I’ll try the dish in the way you recommend. I also challenge you to try adding green or red peppers. You may just like it :-) Cheers!