Mexeruvian 'Chifa' Tacos

Mexeruvian 'chifa' Tacos Recipe

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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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15 Min
5 Min
Stove Top


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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
red onion, cut into slices or diced
ajì amarillo pepper, cut into slices or 1-2 teaspoons dried ground aji amarillo powder
3 Tbsp
red wine vinegar
3 Tbsp
soy sauce
scallions, sliced
1 c
tomato, sliced (i used small grape tomatoes and cut in half)
black pepper, to taste


corn tortillas, warmed
fresh cilantro
scallions, sliced

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.

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About Mexeruvian 'Chifa' Tacos

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

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