mexeruvian 'chifa' tacos
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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?
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yield
4 serving(s)
prep time
15 Min
cook time
5 Min
method
Stove Top
Ingredients For mexeruvian 'chifa' tacos
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1/3 ccooking oil, suitable for high heat (only 1/4 cup oil was used for the test recipe)
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1 lbsirloin steak (cut into thin strips), ground beef, ground pork, tofu or tempeh
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2 clovegarlic, peeled and minced
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1red onion, cut into slices or diced
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1ajì amarillo pepper, cut into slices or 1-2 teaspoons dried ground aji amarillo powder
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3 Tbspred wine vinegar
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3 Tbspsoy sauce
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4scallions, sliced
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1 ctomato, sliced (i used small grape tomatoes and cut in half)
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black pepper, to taste
- GARNISHES:
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6-8corn tortillas, warmed
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fresh cilantro
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scallions, sliced
How To Make mexeruvian 'chifa' tacos
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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.
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2Lower the heat to medium and add the garlic, red onion and aji amarillo. Cook 1 minute.
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3Add red wine vinegar and soy sauce, stirring constantly and cooking another 1-2 minutes or until most of the liquid has evaporated.
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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.
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5Serve inside warm tortillas, garnished with cilantro and more scallions.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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