Do you like peruvian cuisine

Lomo Saltado (Recipe) - The classic of Peruvian cuisine!

The Lomo Saltado is the schnitzel in Peruvian cuisine. It is on every menu and Lomo Saltado is also offered at lunchtime in almost all restaurants. The reason? For many Peruvians it is the absolute favorite food (besides all the other favorite dishes like Caldo, Ceviche, Aji de Gallina ...) and only the mother makes the best Lomo (that's for sure)! I loved it too and there is no reason not to eat it in Germany too! So far I have prepared it twice and can tell you: There are a few things to consider; BUT, once you get the hang of it, it's as delicious as in PERÚ - we promise!

 

“Lomo” stands for move and in this context means the back of beef. “Saltado” comes from “saltar”, what leap called. The jumping back meat so to speak :)

 

The reason it is called like this: There are two really important secrets in cooking Lomo Saltado. Without them, Lomo Saltado will never succeed. On the one hand, the meat has to be fried very quickly and under very high heat. In good restaurants this is done over fire and in a wok. Because everything goes very quickly and the meat in the pan is also swirled through the air, it is said to be safe "Jumping meat".

 

The second secret isthat all ingredients, especially the meat, are seared individually. If you were to mix the meat with the tomatoes and onions, the juice from the tomatoes and onions will prevent the meat from frying quickly. And what happens in this case?

 

The meat becomes tough and inedible. I made the mistake once and marinated the meat beforehand; because I read it like that on the internet. Unfortunately that went completely in the pants…. (That means for you, don't believe everything that is on the internet;))

 

Therefore these 2 rules:

 

NUMBER 1: Fry the meat as hot as possible and very briefly!

 

NUMBER 2: Fry the onions, peppers and tomatoes individually and only add the meat and chips at the end.

 

Have you seen my culinary poster collection? Bring a piece of Peru into your home and always remember the Andean country. View Peru poster now.

 

Recipe for Lomo Saltado

You need the following ingredients for 4 people if you want to prepare Lomo Saltado yourself:

 

500 gr tender beef (back)

6 – 8 large potatoes (for a pan of french fries)

300 gr rice

4 bigger tomatoes

2 red onions (it should be red onions)

1 Orange bell pepper (red or yellow is also possible)

3 Garlic cloves

1 tbsp Aji Amarillo paste

3 Sprigs of coriander

3 tbsp Soy sauce

3 tbsp Red wine vinegar

1 teaspoon cumin

2 tbsp olive oil

salt and pepper

 

 

 

Preparation of the Lomo Saltado

 

Step 1: Peel the potatoes and then cut them into French fries. If you like, you can leave the bowl on. Then distribute the potato slices evenly on an oven tray. Drizzle the potato slices with a little olive oil and season with salt and pepper. Bake the potatoes for about 35 minutes at 200 degrees convection until crispy and turn 2 - 3 times during the baking time.

 

 

Step 2: Cut tomatoes, onions and meat. You can easily cut tomatoes, onions and meat into pieces of the same size, just like the french fries. It looks really good served on the plate! Remove the slimy inner workings of the tomatoes. This is important so that they sear well. You cut the peppers into very thin and long slices.

 

 

Step 3: Chop the garlic and wash the coriander leaves and pluck them from the branches.

 

Step 4: Heat the pan with olive oil and when it's really hot, fry the meat in it. Briefly swivel the pan a few times, turn the pieces of meat, season briefly and remove the meat from the pan. Don't fry too much meat at once, rather in units.

 

 

Step 5: When the meat is seared, put it in a bowl. Now the garlic and onions are fried in the same pan until they are slightly translucent. Then add the tomatoes and peppers and season with salt and pepper.

 

Step 6: Add the aji amarillo paste, soy sauce and red wine vinegar. Then the meat is added and finally the french fries. Now swivel everything very slightly so that everything retains its shape.

 

Step 7: Arrange rice on the plate and a portion of Lomo Saltado next to it. Decorate with coriander leaves and VOILA!

 

Our conclusion?

 

The Lomo Saltado turned out really good and reminded us VERY of Peru! Make sure to cook again.

 

Buen Provecho!

 

Do you love Peruvian cuisine? You can find more Peruvian recipes here:

Peruvian cuisine: 10 dishes you should know about

Ceviche recipe: easy to prepare

Pisco Sour Recipe: The national drink of the Peruvians

Lomo Saltado: Spicy dish with beef

Papa a la Huancaina: The most delicious starter from Peru

Pie de Limón: A delicious lemon cake from Peru

 

Nora

Travel writer & photographer

 

I am writing this travel blog for you. On these pages you will find nationwide travel reports, suggestions for travel routes, planning aids and a wealth of tips for everything the traveler's heart desires: this includeslocal travel agencies, accommodations, packing lists, information about money, Restaurant tips, etc.