Delicious traditional Peruvian dish of chopped-up beef or lamb, fried potato chips, tomato, and some spices. Usually served with rice. This afternoon, Juan Carlos held a cooking class at the tiny kitchen at Amigos, and 5 of us cooked up and then ate some lomo saltado. It's really quite a simple dish, and it's very easy to make. I'll have to try cooking it up by myself sometime.
Juan Carlos mixing up the spices.
- ½kg of potatoes (and your local Western potatoes won't taste as good as Peruvian potatoes, which are the best in the world)
- ½kg beef or lamb steak
- 2 onions
- 3 tomatoes
- parsley, cumin, and ground chili
- olive oil
Yours truly, trying to look like I'm doing something useful in the kitchen.
- Peel potatoes, and chop into medium-sized chips.
- Chop the meat into small strips.
- Finely chop the onions and tomatoes.
- Fry the potato chips in a saucepan with olive oil, until lightly browned and crisp; then remove from saucepan and let stand.
- Mix the cumin and chili spices together in a bowl.
- Pull off the leaves from the parsley, and dispose of the stalks.
- Begin frying the onion in a saucepan. When lightly cooked, add the tomatoes and spices.
- Add the parsley to the saucepan.
- Add the meat strips to the saucepan. Cook until browned.
- Add the potato chips back in. Cover the saucepan and simmer for 3 mins.
- Serve hot with rice. ¡Buen Provecho!
The best part of cooking: the eating!