Lomo Saltado
Lomo Saltado Recipe Ingredients1 14.5-ounce can low-salt beef broth1 cup long-grain white rice1/2 cup frozen corn kernels, thawedOlive oil for frying plus 2 1/2 tablespoons olive oil1 1/2 pounds russet potatoes, scrubbed (unpeeled), cut into 1/2-inch-thick rounds, then cut crosswise into 1/2-inch strips1 1/2 pounds beef tenderloin steaks, cut crosswise into 1/4-inch-thick strips1 red onion, cut through stem end into 8 wedges, peeled3 tomatoes, each cut into 8 wedges3 tablespoons minced ají amarillo chile from jar* or minced seeded red jalapeño chiles1/2 cup chopped fresh cilantro2 1/2 tablespoons white wine vinegarRecipe PreparationBoil broth in small saucepan until reduced to 1 cup, about 8 minutes.
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