Mexeruvian Tacos Recipe

No Photo

Have you made this?

 Share your own photo!

Mexeruvian Tacos

C G

By
@Celestina9000

Fusion Peruvian-style tacos aka Lomo Saltado Tacos. From Peru Delights. Traditional Lomo Saltado has its origins in Chinese stir-fry and is a beloved part of the "chifa" tradition: the Chinese cuisine of Peru. PS Tested with ground pork. You want fries with that?


Featured Pinch Tips Video

Rating:

 Be the First

Comments:

Serves:

4

Prep:

15 Min

Cook:

5 Min

Method:

Stove Top

Ingredients

1/3 c
cooking oil, suitable for high heat (only 1/4 cup oil was used for the test recipe)
1 lb
sirloin steak (cut into thin strips), ground beef, ground pork, tofu or tempeh
2 clove
garlic, peeled and minced
1
red onion, cut into slices or diced
1
ajì amarillo pepper, cut into slices or 1-2 teaspoons dried ground aji amarillo powder
3 Tbsp
red wine vinegar
3 Tbsp
soy sauce
4
scallions, sliced
1 c
tomato, sliced (i used small grape tomatoes and cut in half)
black pepper, to taste

GARNISHES:

6-8
corn tortillas, warmed
fresh cilantro
scallions, sliced

Directions Step-By-Step

1
Heat the oil in a wok over high heat. When very hot add the beef or other protein choice and stir fry, stirring constantly until meat is no longer pink or tofu/tempeh is crispy.
2
Lower the heat to medium and add the garlic, red onion and aji amarillo. Cook 1 minute.
3
Add red wine vinegar and soy sauce, stirring constantly and cooking another 1-2 minutes or until most of the liquid has evaporated.
4
Stir in the scallions and tomato halves/slices. Continue stir frying for about 1 minute until heated through and the vegetables are still brightly colored. Season with black pepper.
5
Serve inside warm tortillas, garnished with cilantro and more scallions.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Other Tag: Quick & Easy