Peruvian Saltado Recipes - with PHOTOS
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.
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)
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.
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.
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.
I got this recipe from a site some time ago and this tastes exactly like the sauce you get in a Peruvian restaurant. Sounds strange but it does work.
1 head of lettuce
1/2 cup mayonnaise
3 fresh jalapeno peppers
1 cup white bread cubes, crust removed
Remove stems from jalapenos. Using tongs, hold the peppers over a stove burner and rotate until roasted, about 1 minute. Delicious, but not necessary.
Slam your head of lettuce down on the counter stem side down. Pull on the stem to remove the heart and discard. Rip the head of lettuce apart - don't be gentle!
Place lettuce and jalapenos (use less if 3 is too spicy for you) into a blender or large food processor. Blend on low speed until jalapenos are pleasantly ground up. Add the mayo and pulse until blended in. Gradually blend in bread cubes until you get a nice thick but still pourable consistency. If it gets too thick add more mayo. Taste and blend in more jalapenos if you didn't already.
Put in a squeeze bottle and serve with your favorite dishes or simply use it for a dip for your bread.
This info was originall posted (a few small changes) by SOCALTED
Yaaay! Thank you so much for posting this -- I haven't been able to quite describe lomo saltado well enough to recreate it.
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.
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