How to Cook Lomo Saltado With Chips

How to Cook Lomo Saltado With Chips

Serves: 4

Preparation time: 4 hours

Cooking time: 30 mins

Ingredients needed to make Lomo Saltado With Chips:

For the marinade:

  • 2 tsp Worcestershire sauce
  • 5 fl oz soy sauce
  • 4 garlic cloves, chopped
  • 2 tbsp red wine vinegar
  • ½ tsp ground cumin
  • ½ tsp dried orehano
  • Salt and freshly ground black pepper to taste

For the lomo saltado:

  • 1 lb 5 oz fillet steak, diced into 1 ¼’’ cubes
  • 2 tomatoes, halved, deseeded and sliced into eighths
  • 1 large onion, sliced into thick wedges
  • 1 lb 5 oz chipping potatoes, peeled and sliced into long strips
  • ¼ oz fresh flat-leaf parsley, finely chopped
  • 1 amarillo chili, deseeded and sliced longitudinally
  • 1 oz fresh cilantro, leaves picked and finely chopped
  • 2 tsp pisco
  • Vegetable oil, for frying
  • Sunflower oil, for deep frying

Cooking instructions for Lomo Saltado With Chips:

  • To make the marinade, place all its ingredients in a bowl, along with a couple of tbsp water and whisk them all together until well combined.
  • Toss the meat cubes into the bowl and give them a nice stir to coat well with the marinade.
  • Place a lid on top and refrigerate for over 4 hours to marinate.
  • To make the chips, wash the potato strips in a colander with lots of cold water to get rid of any extra starch and dab with paper towels to blot dry.
  • Fill half of a heavy-based, deep skillet with sunflower oil and heat it to 275 degrees.
  • Drop in the potato chips and deep fry for about 10-12 minutes or until they soften and are par-cooked.
  • Drain them out into a paper towel-lined plate, using slotted spoon and set aside.
  • To make the steak, heat a lashing of vegetable oil in a wok over high flame, until it smokes and drain the meat into it.
  • Cook the meat for several minutes, stirring often, until they brown nicely and throw in the onion wedges.
  • Continue to stir-fry for another minute and stir in the chili, tomatoes and a dash of pisco.
  • Drizzle the marinade into the mixture and stir them all together to mix well.
  • Bring it to a simmer and remove from heat.
  • Let it rest within the wok for 2-3 minutes and spoon it onto serving plates; keep warm.
  • Meanwhile, warm up the sunflower oil back to 375 degrees and dip the half-cooked potato chips back into the pan.
  • Deep-fry until they turn crispy golden brown and drain them out onto paper towels, with the help of slotted spoon.
  • Sprinkle a dash of seasonings and toss the chips together to coat well.
  • Place them alongside the cooked steak and finish it off with a sprinkling of chopped herbs.
  • Serve right away.

Image credit: Wikimedia Commons

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