/ Main Dishes
cooking oil, suitable for high heat (only 1/4 cup oil was used for the test recipe)
sirloin steak (cut into thin strips), ground beef, ground pork, tofu or tempeh
garlic, peeled and minced
red onion, cut into slices or diced
ajì amarillo pepper, cut into slices or 1-2 teaspoons dried ground aji amarillo powder
tomato, sliced (i used small grape tomatoes and cut in half)
corn tortillas, warmed
How to Make Mexeruvian 'Chifa' Tacos
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.
2Lower the heat to medium and add the garlic, red onion and aji amarillo. Cook 1 minute.
3Add red wine vinegar and soy sauce, stirring constantly and cooking another 1-2 minutes or until most of the liquid has evaporated.
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.
5Serve inside warm tortillas, garnished with cilantro and more scallions.
Printable Recipe Card
About Mexeruvian 'Chifa' Tacos
Posted: Wed, Nov 18, 2015