Mofongo De Lomo Saltado Recipe
Mofongo with beef sautéed with onions, tomatoes (Peruvian style)
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Ingredients
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Mofongo and Lomo Saltado Ingredients
Method
Cooking Instructions
- 1
Prepare the Mofongo
Peel and slice the green plantains. In a large pot, bring water to a boil and add the plantains. Cook until tender, about 15 minutes. Drain and let cool slightly.
- 2
Mash the Plantains
In a mortar and pestle or a bowl, mash the cooked plantains with minced garlic, salt, and pepper until smooth and combined. Form into balls and set aside.
- 3
Cook the Lomo Saltado
In a large skillet, heat olive oil over medium-high heat. Add sliced beef and cook until browned, about 5 minutes. Add onion and cook until translucent, about 3 minutes. Stir in diced tomatoes and cook for another 2 minutes.
- 4
Add the Flavors
Pour in the soy sauce, vinegar, and chicken broth. Stir well and let it simmer for 5 minutes. Adjust seasoning with salt and pepper to taste.
- 5
Serve
On a plate, place the mofongo in the center and top with the lomo saltado. Garnish with chopped cilantro and serve immediately.
