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.

Printable Recipe Card

About Mexeruvian 'Chifa' Tacos

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

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