Lomo Saltado

For lomo saltado, first prepare the fries according to this recipe. The last step of frying should be done just before serving.

For the rice, preheat the oven to 175 °C convection. Peel and finely chop the onion. In a little oil, first sauté the onion, then add the rice and sauté until translucent. Add the water and bring to the boil. Add salt. Then cut a circle the size of the pot from baking paper. Leave a hole in the middle. Place directly on the rice and put the pot with lid in the oven for about 17 minutes until the rice is tender.

Clean the meat and cut into 3 1/2 cm cubes. Salt and pepper just before browning.

Peel the onion. Cut onion and tomatoes into wide strips. Remove seeds from chili pepper and cut into fine strips. Pluck cilantro and chop finely.

For the sauce, peel the ginger and garlic and chop very finely. Mix all ingredients for the sauce.

Heat the pan with a little oil until very hot (it should start to smoke). Add the meat in small portions, turning and caramelizing only after it has taken color on one side. Add 1 dash of pisco and brown. Remove again and set aside.

In the same pan, sauté onion and chili until hot, add sauce and meat and continue to sauté. Quickly remove from heat, add tomatoes and cilantro and stir in.

Serve the meat with rice and fries quickly and Lomo

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