Home Cooking

Peruvian Saltado Recipes - with PHOTOS

elmomonster | Mar 23, 200511:11 AM     21

I thought I'd share this recipe with you all. It is for Peruvian saltado (a stir fry of meats (anything from steak, to chicken, to seafood) with french fries, tomatoes, red onions, green onions, red bell peppers, cilantro - all seasoned with cumin, soy and paprika). The trick is to first marinade the meats in soy sauce and stir fry the meats in a ultra hot wok or pan (in small batches), thus getting a nice caramelization and searing.


2 garlic cloves minced
1 red onion cut into small wedges (separate from each layer)
2 tomatoes cut into wedges
2 tablespoons of chopped cilantro
1/2 cup of diced green onions
1 red bell pepper, seeded and sliced into thin strips
1 cup of frozen french fries (not shoestring fries)
soy sauce
black pepper
white wine vinegar
peanut or cooking oil
a few ounces of steak, cut into strips
a few ounces of chicken, cut into strips
a few ounces of seafood (from seafood mix or fresh shrimp)

In a bowl or ziplock bag, place meats and pour a few tablespoons of soy sauce, a few healthy dashes of cumin, and paprika to marinade. Leave for 15 minutes or more. In the meantime, in a wok or deep bottomed pot, heat enough oil to deep fry the frozen french fries (you could also bake the french fries per the instructions on the bag). Cook the fries until crispy golden brown. Drain and reserve french fries.

Heat a second wok (or just drain off all the oil from the first work) until rocket hot. Apply a very thin layer of oil and swirl to coat. Carefully drain each piece meat from the marinade and drop into the hot wok. Do not overcrowd the wok, or you will get a mushy soup instead of a stir fry. Again work in very small batches, the idea is to have very little liquid in the wok so that you get a nice caramelization on the meats. I find it best to just leave the meats to cook without disturbing it for a minute or so per side, to get a light crust to form. Stir fry a few more seconds until aromatic. Remove meat from wok, reserve in bowl.

Heat the same wok until hot (scrape off excess caramelized bits if desired), and apply about a tablespoon of oil. Add minced garlic and stir fry until garlic is just shy of golden brown. Now add the onions and bell peppers. Stir fry a few seconds, but do not allow to wilt. Add a few splashes of soy sauce, and white wine vinegar (not so much that it pools on the bottom). Sprinkle a few liberal pinches of cumin to the onions and stir. Then add the tomatoes and green onions. Sprinkle a few liberal pinches of paprika and stir. You really just want to warm the tomatoes up. Do not to get them too mushy. Now return the cooked meats into the wok and toss to combine. Add the chopped cilantro and then the fries at the last moment. Toss lightly to combine (try not to break the fries).

Serve hot with steamed white rice.

Link: http://www.ofoto.com/I.jsp?c=yrrnjom....

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

What Is Chuseok (aka, Korean Thanksgiving)?

What Is Chuseok (aka, Korean Thanksgiving)?

by Eileen Cho | As a Seoul born, Korean American raised on the west coast of the United States, I always felt like...

Did You Know Oktoberfest Started as a Wedding Celebration?

Did You Know Oktoberfest Started as a Wedding Celebration?

by Toniann Pasqueralle | This year, from September 21 to October 6, the world is celebrating Oktoberfest. To most (myself included...

The Ultimate "Farewell Summer, Hello Fall" Guide
Recipe Round-Ups

The Ultimate "Farewell Summer, Hello Fall" Guide

by Chowhound Editors | Summer produce—heirloom tomatoes, peaches, corn—is still available in many places, but we can feel...

How to Pull Off the Perfect Early Fall Picnic

How to Pull Off the Perfect Early Fall Picnic

by Amy Sowder | Don't pack your picnic basket away just because summer's ending—a perfect fall picnic is a thing of...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.