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
  • 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

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

How to Make Mexeruvian 'Chifa' Tacos


  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.

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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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