277174 Wed Mar 23 12:11:53 -0800 2005 15 31 Home Cooking 0 1464021 I thought I'd share this recipe with you all. It is for Peruvian saltado (a stir fry of meats (anything from steak, to chicken, to seafood) with french fries, tomatoes, red onions, green onions, red bell peppers, cilantro - all seasoned with cumin, soy and paprika). The trick is to first marinade the meats in soy sauce and stir fry the meats in a ultra hot wok or pan (in small batches), thus getting a nice caramelization and searing. PERUVIAN SALTADO 2 garlic cloves minced 1 red onion cut into small wedges (separate from each layer) 2 tomatoes cut into wedges 2 tablespoons of chopped cilantro 1/2 cup of diced green onions 1 red bell pepper, seeded and sliced into thin strips 1 cup of frozen french fries (not shoestring fries) cumin paprika soy sauce black pepper white wine vinegar peanut or cooking oil a few ounces of steak, cut into strips a few ounces of chicken, cut into strips a few ounces of seafood (from seafood mix or fresh shrimp) In a bowl or ziplock bag, place meats and pour a few tablespoons of soy sauce, a few healthy dashes of cumin, and paprika to marinade. Leave for 15 minutes or more. In the meantime, in a wok or deep bottomed pot, heat enough oil to deep fry the frozen french fries (you could also bake the french fries per the instructions on the bag). Cook the fries until crispy golden brown. Drain and reserve french fries. Heat a second wok (or just drain off all the oil from the first work) until rocket hot. Apply a very thin layer of oil and swirl to coat. Carefully drain each piece meat from the marinade and drop into the hot wok. Do not overcrowd the wok, or you will get a mushy soup instead of a stir fry. Again work in very small batches, the idea is to have very little liquid in the wok so that you get a nice caramelization on the meats. I find it best to just leave the meats to cook without disturbing it for a minute or so per side, to get a light crust to form. Stir fry a few more seconds until aromatic. Remove meat from wok, reserve in bowl. Heat the same wok until hot (scrape off excess caramelized bits if desired), and apply about a tablespoon of oil. Add minced garlic and stir fry until garlic is just shy of golden brown. Now add the onions and bell peppers. Stir fry a few seconds, but do not allow to wilt. Add a few splashes of soy sauce, and white wine vinegar (not so much that it pools on the bottom). Sprinkle a few liberal pinches of cumin to the onions and stir. Then add the tomatoes and green onions. Sprinkle a few liberal pinches of paprika and stir. You really just want to warm the tomatoes up. Do not to get them too mushy. Now return the cooked meats into the wok and toss to combine. Add the chopped cilantro and then the fries at the last moment. Toss lightly to combine (try not to break the fries). Serve hot with steamed white rice. Link: http://www.ofoto.com/I.jsp?c=yrrnjom.9ij16da&x=0&y=-ki6tt3 Wed Mar 23 12:11:53 -0800 2005 0 elmomonster 1 1464036 Thanks for the recipe and photos. I've never eaten saltado before, but will make this soon. Never one to turn down french fries in my food... Wed Mar 23 13:15:46 -0800 2005 1464021 0 Carb Lover 2 1464059 unbelievable....my favorite...I had never had Peruvian food before...went to L.A., went to the dregs of the earth neighborhood....took my life in my hands...and had the BEST food ever...Lomo Saltado. I have been trying to find a recipe for months. Thank you. Wed Mar 23 16:04:57 -0800 2005 1464036 0 suzanne 3 1464063 I'm glad. I'm also a recent newbie to Peruvian food. Up until a few years ago, I had no idea what Peruvian cuisine was like. El Pollo Inka and others in L.A. introduced me to this cuisine which is a wonderful combination of Chinese and South American flavors. BTW, what I like to do is to serve deep fried sweet plantains as a first course before a meal of saltado. Now if only I can find a good recipe for aji, that green sauce they serve up in a squirt bottle at restaurants. Wed Mar 23 16:36:57 -0800 2005 1464059 0 elmomonster 4 1464085 Someone posted the following recipe for the "green sauce" a while back. I haven't tried it but it sounds like it may be the one. I asked a waitress for the recipe one time and even though she didn't know all of the ingredients, she did mention jalapenos and mayo as being part of the recipe. In a food processor or blender mix: 1 cup cilantro 3 garlic cloves 1/4 cup almonds 1 or 2 big jalapenos, depending how hot you want it to be Grind all of the above until is is well mixed and blended into a paste. The add: 3 TBSP mayonaise and 3 TBSP sour cream. Blend again. Add pepper and lemon to taste and mix again. Wed Mar 23 20:12:54 -0800 2005 1464063 0 Neta 1 1464068 Yaaay! Thank you so much for posting this -- I haven't been able to quite describe lomo saltado well enough to recreate it. Wed Mar 23 17:13:47 -0800 2005 1464021 0 KTFoley 1 1464151 One thing I need to add. Depending on how strong you want the red onions to be, you can gauge how much you want them to wilt, the fresher you leave them, the hotter they will be. Too hot, and they overpower the other ingredients, too wilted and they will turn to a brown mush. I suggest tasting the onion midway to see if you need to cook it a little longer. Thu Mar 24 12:54:48 -0800 2005 1464021 0 elmomonster 1 1465980 Hello, I used to eat at El Pollo Inka almost every day when I lived in Redondo Bch. I live far now but would die for just a taste of that food again. My main question to you is, do you know how to make that green sauce they give you to put on your food? I could drink it. If I had that I would die happy. Thank you for your time. Gina Sat Oct 15 00:49:11 -0700 2005 1464021 0 Gina McKinzey 2 1465981 It's called ají and it contains lettuce, chiles and bread among other ingredients, if that helps your searching on Google any. Also, I'm sad to tell you that El Pollo Inka went out of business. Sat Oct 15 19:04:46 -0700 2005 1465980 0 Das Ubergeek 3 4467110 actually, there is one in torrance. i just had it for the first time this weekend and it was so good! i have been craving it so bad and there are no peruvian restaurants within a hundred miles of where i live. :( Mon Mar 02 15:06:39 -0800 2009 1465981 271177 nicole0407 1 1465982 can you send me a recipe for the INKA "green sauce" Thu Nov 17 16:01:39 -0800 2005 1464021 0 james douglas 1 1465983 I might be a little late with this, but I found a fabulous aji recipe, for those who'd like to know: 2 bunches cilantro 1/2 cup olive oil 3 jalapenos, quartered 1/2 tsp salt water (as needed) Puree them altogether and add/subtract water for desired consistency. Fri Jan 20 14:51:32 -0800 2006 1464021 0 yummo 1 2922100 Thanks for the recipe, but you forgot to include aji panca as the marinade and for stir frying the meats. Although a bit hard to find you could find panca, typically specialty spice stores carry it. Also, red vinegar is recommended for red meats and it does not require red peppers for saltado Limeño; however, it does add a nice taste. Served with lime wedges. Sat Sep 08 05:57:25 -0700 2007 1464021 86433 gypseemoth 2 2922287 Oops, I forgot to add that our original 'saltado' recipe does not carry green onions and the red onions are not cut into wedges, but instead as strips to match the form and proportion of the fries. Sat Sep 08 08:10:16 -0700 2007 2922100 86433 gypseemoth 2 4402404 agree and agree on both strips of red onion and red wine vinegar not white wine vinegar for meat. also, no green/red peppers. aji is also quite important. Mon Feb 09 17:37:52 -0800 2009 2922100 265007 stoop 1 3844941 Made this recipe this last weekend, thanks so much, it was great!!! The poster re the red onions was right on, crisp vs cooking. Cheers, Sam Mon Jul 07 09:13:12 -0700 2008 1464021 207352 samiamx_1999