This post idea actually came the MOST random way possible. I was reading my TL on Twitter and I saw a tweet from ZeroUV about their Blog Diaries (aka interviews with fashion bloggers). The first one was with Daniela Ramirez from Nany’s Klozet and she told that currently her favorite food alongside sushi was ceviche and peruvian food… and everytime I think about peruvian food, I think about my beloved Lomo Saltado, my favorite dish ever.
Last
saturday, I made Lomo Saltado because my mom left us some meat to prepare it
while she was in Europe. For being the first time I ever made Lomo Saltado, it
ended up delicious.
saturday, I made Lomo Saltado because my mom left us some meat to prepare it
while she was in Europe. For being the first time I ever made Lomo Saltado, it
ended up delicious.
I had NO idea how to cook it, my mom was an ocean away, and the only grandma I could ever ask about recipes and stuff has been dead for more than 3 years so, my only option was my good old friend Google. I’m gonna be honest with you guys, I printed the first recipe that appear on my search. It was THIS recipe from Yanuq.
The only variation I made was that instead of frying the potatos, I sent my sister to buy them at McDonalds. We actually didn’t had any to fry, and being honest to you guys, I didn’t feel like frying potatos at all. But in a hopefully soon future I’ll have someone in charge of that.
Here’s the english version of that Yanuq recipe (for the spanish version click here):
Lomo Saltado / Sauteed Beef Tenderloin
Ingredients :
- 2.2 lb (1 k) beef tenderloin, sliced into thin strips
- 3 red onions, peeled and cut in eight pieces
- 2.2 lb (1 k) all purpose potatoes, peeled, cut for French fries
- 4 ají amarillo fresco / fresh yellow aji (chili) , sliced into thin strips
- 4 tomatoes cut in eighths
- 2 tablespoons chopped parsley
- 1 tablespoon balsamic vinegar
- 2 tablespoons soy sauce
- 1 ¼ cups oil
- ½ teaspoon key lime juice
- Pepper
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