Tarrin Saltado Recipe

Slice and Marinate

Trim any excess fat from the beef and slice across the grain into thin strips about 1/4-inch thick. In a large bowl combine soy sauce, red wine vinegar, minced garlic, black pepper, ground cumin and 2 tablespoons vegetable oil. Add the sliced beef and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours (for catering prep you can marinate up to overnight).

Prepare & Fry Potatoes

Rinse the cut potato sticks under cold water until water runs clear to remove excess starch. Pat completely dry with towels. Heat vegetable oil in a deep pot or fryer to 325°F (160°C). Fry potatoes in batches for 4–5 minutes until soft but not browned. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C). Fry potatoes again in batches for 2–3 minutes or until golden and crisp. Drain on paper towels, season with 2 teaspoons salt, and keep warm in a single layer in a low oven (200°F/95°C) for service.

Prep Vegetables

While potatoes fry, cut red onions into 1/2-inch wedges, quarter and seed the tomatoes, slice scallions on the bias and chop cilantro. Keep components separate and cold until ready to combine with the beef.

Sear Beef

Heat a large heavy-bottomed skillet or flat-top griddle over high heat until very hot. Add 1 tablespoon neutral oil and swirl. Remove beef from marinade, letting excess drip off (reserve marinade). Sear beef in a single layer in batches so pieces brown quickly without steaming—about 1 to 1 1/2 minutes per side. Remove browned beef to a resting tray; do not overcook (medium-rare to medium is ideal).

Deglaze & Build Sauce

Lower heat to medium-high, add remaining 1 tablespoon oil if needed, add reserved marinade to pan and scrape browned bits. Pour in beef stock and Worcestershire sauce; let reduce 1–2 minutes. Stir in butter and lime juice, tasting and adjusting seasoning with salt and pepper. If using aji amarillo paste, whisk or stir it into the sauce now for color and mild heat.

Combine Beef & Vegetables

Return all seared beef to the pan along with red onion wedges and scallions. Toss or stir quickly over medium-high heat for 1–2 minutes until onions soften slightly but keep some texture. Add quartered tomatoes and chopped cilantro, fold gently for 30–45 seconds—just long enough to warm tomatoes without turning them to mush. Remove from heat.

Assemble Tarrin Saltado (Catering Style)

For catering, portion fries onto a serving tray or individual containers first. Spoon the beef-and-vegetable mixture over the fries so fries retain some crispness. Drizzle any remaining pan sauce over the top. Finish with an extra sprinkle of chopped cilantro and sliced scallions. Serve immediately so fries remain crisp.

Serve Tarrin Saltado hot. For make-ahead catering: keep cooked fries in a low oven and reheat beef mixture quickly in a hot pan; combine just prior to service. Store leftovers in airtight containers in the refrigerator for up to 3 days; reheat gently on the stovetop.