Lomo Saltado Recipe

Cooking Instructions

1. 1

   Prepare the Beef Cheeks

   Season the beef cheeks with salt and black pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the beef cheeks on all sides until browned, about 5 minutes. Remove from skillet and set aside.

2. 2

   Cook the Vegetables

   In the same skillet, add another tablespoon of olive oil. Sauté the chopped onions, red bell pepper, and green bell pepper for about 5 minutes until they are softened. Add the diced tomatoes and cook for another 3 minutes.

3. 3

   Braised Beef Cheeks

   Return the seared beef cheeks to the skillet with the vegetables. Add a splash of water or beef broth, cover, and reduce heat to low. Let simmer for about 2 hours until the beef is tender.

4. 4

   Prepare the Potatoes

   While the beef is braising, peel and cut Peruvian potatoes into thick strips. Boil in salted water until tender, about 15 minutes. Drain and set aside.

5. 5

   Make the Tomatillo Pico de Gallo

   Chop the tomatillos and cilantro, and mix them with lime juice and salt to taste. This will be your fresh pico de gallo.

6. 6

   Cook the Rice

   Rinse the jasmine rice under cold water. Combine 1 cup of rice with 2 cups of water in a pot. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until rice is fluffy.

7. 7

   Make the Aji Amarillo Cream

   In a small bowl, mix aji amarillo paste with sour cream or yogurt, adding salt to taste. This will be your sauce.

8. 8

   Serve

   On a plate, serve a portion of jasmine rice topped with the braised beef cheeks and vegetables. Add the boiled Peruvian potatoes on the side, top with tomatillo pico de gallo, and drizzle with aji amarillo cream.