Lomo Saltado
Relatively quick, super easy, and a family favorite. Very popular for Birthdays.
Mom’s (Grandma Susan) favorite version of this is the vegetarian version, Col Saltado.
If you make Aji to go along with this add the leftover lemon juice to the cooking water to further flavor the rice.
Serves 6-8.
Ingredients:
- 1 red bell pepper, cut into strips
- 1 green bell pepper, cut into strips
- 1 large red onion, thinly sliced
- 1 large garlic clove, finely chopped
- 1 medium serrano chile, seeds removed, chopped or cut in half
- 3 Tablespoons Annatto (achiote) oil -or- 1-2 Tablespoons of Achiote Paste
- 1 ripe tomato, quartered
- 1 Tablespoon red wine vinegar
1 teaspoon salt
¾ teaspoon cayenne pepper
½ teaspoon ground cumin
½ teaspoon garlic powder
¼ teaspoon freshly ground pepper
1 ½ lbs beef tenderloin OR chicken, cut in strips
1 Tablespoon vegetable oil
Instructions:
Combine ½ teaspoon of salt, cayenne, cumin, garlic powder, and black pepper. Thoroughly coat meat. Let stand while you prepare vegetables.
Heat large cast-iron skillet over high heat. Add vegetable oil, swirling to coat skillet. Add meat and sear quickly on all sides. Remove meat from skillet and reserve.
Heat 2 Tablespoons of Annatto oil or olive oil (if using achiote paste) in heavy skillet over medium heat. Add achiote paste (if using), bell peppers, onions, garlic, and chile. Cover and cook until bell peppers and onions are soft, stirring occasionally, 10 - 15 minutes. Mix in tomato, vinegar, ½ teaspoon of salt, and remaining Annatto oil. Add the meat, continue to cook meat until it reaches desired doneness. Remove from heat.
Serve over rice of french fried potatoes.