Lomo Saltado

This chile pepper originated in the mountains of South America and Mexico. Because of their appearance they are often called “Manzano” which means apple chile. This pepper can only be grown in these regions at elevations above 5000′ therefore making these very rare in the US.These chiles are unique in that they are the only ones that have black seeds. They are very hot and meaty. Rocotos are chopped and used in salsas or sometimes stuffed with cheese and meat and then baked.

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2 pounds filet of beef
3 Tbsp. vegetable or olive oil
2 cloves garlic, peeled and minced
2 large white onions, cut in wide slivers
2 large tomatoes, cut in thin wedges
2 tsp. dried oregano
2 manzano chiles, seeded and slivered (ají amarillo)
2 Tbsp. chopped Italian parsley
2 Tbsp. apple vinegar
3 Tbsp. soy sauce
3 large potatoes, cut in strips
3 large potatoes, cut in strips

Garnish: 2 cups cooked rice, pimento strips


Cut the beef into strips. Heat 2 Tbsp. of oil in a large skillet over medium-high heat and quickly fry the strips. Remove the beef strips with tongs and set aside on a warm plate.

In the same skillet over medium heat, add the remaining oil and add the garlic, onions, tomatoes and oregano and cook for 3 minutes. Add the chiles, parsley, vinegar, soy sauce, salt and pepper. Stir and cook for 2-3 minutes longer.

Fry the potatoes (French fries) until they are golden brown. Put the cooked filet with its juices in the sauce and heat thoroughly. Add the potatoes and serve on a platter accompanied with rice garnished with the pimento strips.

Makes 6-8 servings.

Recipe by Vicki Cowal.