mexeruvian 'chifa' tacos
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?
No Image
prep time
15 Min
cook time
5 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1/3 cup cooking oil, suitable for high heat (only 1/4 cup oil was used for the test recipe)
- 1 pound sirloin steak (cut into thin strips), ground beef, ground pork, tofu or tempeh
- 2 cloves 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 tablespoons red wine vinegar
- 3 tablespoons soy sauce
- 4 - scallions, sliced
- 1 cup 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
How To Make mexeruvian 'chifa' tacos
-
Step 1Heat 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.
-
Step 2Lower the heat to medium and add the garlic, red onion and aji amarillo. Cook 1 minute.
-
Step 3Add red wine vinegar and soy sauce, stirring constantly and cooking another 1-2 minutes or until most of the liquid has evaporated.
-
Step 4Stir 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.
-
Step 5Serve inside warm tortillas, garnished with cilantro and more scallions.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes