Jumped and enchanted loin.
Much of the richness of Peruvian cuisine is how has known how to welcome and adapt to its roots all the gastronomies that have passed through the country, from Japanese to Chinese. From that merger with Creole tradition very own flavors have been born and together with the great variety of foods due to its natural and climatic diversity, ** Peru is a power in the kitchen **.
The result of this perfect mix is one of the most celebrated dishes today inside and outside of Peru: the loin jumped Its origin dates back to the 19th century and has a lot to do with Creole recipes and cooking techniques. Cantonese cuisine. If you learn to make lomo saltado, they say you will have the key to other dishes, heirs to it: salted noodles, tacu tacu with meat...
This is the recipe that is star in Quispe, one of the last Peruvians in Madrid:
Jumped and enchanted loin.
INGREDIENTS
120g of sirloin beef
5 tomatoes cherry
1/2 Red onion cut into wedges
30ml of pisco
50ml background sirloin
10 ml sauce soy smooth
Chive chopped
10 potatoes small yellow
100 grams of rice white
Juicy meat and snatched by that high fire.
ELABORATION
1.Clean the sirloin and square into 3-4 cm cubes.
2.For the bottom of the sirloin, prepare a aromatic vegetable garnish (onion, tomato, carrot, leek, coriander) . With the remnants of the sirloin, seal in a pot until golden brown, add the aromatic garnish and sweat for a few minutes.
Cover with water and boil until reduced by half.
3.Sear the sirloin cubes in a cast iron skillet. flambé for a few seconds and remove from heat.
4.In the same pan, sauté for a few seconds the onion wedges, Add the meat again flambé with pisco, add the bottom of the sirloin, soy sauce and cherry tomatoes cut in half, sauté for a few more seconds, add chopped chives and remove from heat.
5.Fry in abundant oil the potatoes until you find the crispy and golden point.
6.Serve the sirloin accompanied by the potatoes and a white rice with white corn.
*Vicente Gayo: camera operator. Jean Paul Porte: post-production and editing.