#TacoBellPartner #NationalTacoDay I promised my wife’s Peruvian family lomo saltado for dinner… then I changed a few things
@tacobell Lomo Saltado Crunchy Tacos 🇵🇪🌮
Serves: 6–8
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: About 35 minutes
Ingredients
For the Lomo Saltado
2½–3 lbs steak (sirloin, ribeye or filet all work great), cut into small bite-sized pieces
2 tbsp beef tallow
2 red onions, cut into large chunks
3–4 Roma tomatoes, seeds and core removed, cut into wedges
3 cloves garlic, minced
1–2 tbsp aji amarillo, finely minced or paste
2 tbsp oyster sauce
1 tbsp soy sauce
¼ cup Taco Bell Hot Sauce
¼ cup Taco Bell Creamy Chipotle Sauce
3–4 green onions, chopped
Fresh cilantro, chopped
Salt and black pepper, to taste
For the Tacos
12–16 Taco Bell crunchy taco shells
Fresh cilantro
Lime wedges
Instructions
1. Sear the Beef
Get a wok or large skillet ripping hot.
Season the steak with salt and black pepper.
Add the beef tallow and sear the steak in batches. Don’t overcrowd the pan. You want the beef to develop a deep, dark crust.
Cook until just shy of your desired doneness, then remove and set aside.
2. Build the Lomo Saltado Sauce
In the same pan, add the red onions and cook over high heat for 1–2 minutes until charred but still slightly crisp.
Add the garlic and aji amarillo and cook for about 30 seconds.
Reduce the heat to medium-high and add the oyster sauce, soy sauce, Taco Bell Hot Sauce, and Taco Bell Creamy Chipotle Sauce. Stir quickly, allowing everything to combine into a glossy, flavorful sauce.
3. Bring It Together
Return the beef to the pan and toss until coated in the sauce.
Add the tomato wedges and green onions and toss for another 30–60 seconds. The tomatoes should be warmed and slightly charred while still holding their shape.
Taste and adjust seasoning as needed.
4. Build the Tacos
Warm the crunchy taco shells according to the package directions.
Fill each shell generously with the Lomo Saltado mixture.
Finish with fresh cilantro and a squeeze of lime.
#TacoBellPartner #NationalTacoDay I promised my wife’s Peruvian family lomo saltado for dinner… then I changed a few things
@tacobell Lomo Saltado Crunchy Tacos 🇵🇪🌮
Serves: 6–8
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: About 35 minutes
Ingredients
For the Lomo Saltado
2½–3 lbs steak (sirloin, ribeye or filet all work great), cut into small bite-sized pieces
2 tbsp beef tallow
2 red onions, cut into large chunks
3–4 Roma tomatoes, seeds and core removed, cut into wedges
3 cloves garlic, minced
1–2 tbsp aji amarillo, finely minced or paste
2 tbsp oyster sauce
1 tbsp soy sauce
¼ cup Taco Bell Hot Sauce
¼ cup Taco Bell Creamy Chipotle Sauce
3–4 green onions, chopped
Fresh cilantro, chopped
Salt and black pepper, to taste
For the Tacos
12–16 Taco Bell crunchy taco shells
Fresh cilantro
Lime wedges
Instructions
1. Sear the Beef
Get a wok or large skillet ripping hot.
Season the steak with salt and black pepper.
Add the beef tallow and sear the steak in batches. Don’t overcrowd the pan. You want the beef to develop a deep, dark crust.
Cook until just shy of your desired doneness, then remove and set aside.
2. Build the Lomo Saltado Sauce
In the same pan, add the red onions and cook over high heat for 1–2 minutes until charred but still slightly crisp.
Add the garlic and aji amarillo and cook for about 30 seconds.
Reduce the heat to medium-high and add the oyster sauce, soy sauce, Taco Bell Hot Sauce, and Taco Bell Creamy Chipotle Sauce. Stir quickly, allowing everything to combine into a glossy, flavorful sauce.
3. Bring It Together
Return the beef to the pan and toss until coated in the sauce.
Add the tomato wedges and green onions and toss for another 30–60 seconds. The tomatoes should be warmed and slightly charred while still holding their shape.
Taste and adjust seasoning as needed.
4. Build the Tacos
Warm the crunchy taco shells according to the package directions.
Fill each shell generously with the Lomo Saltado mixture.
Finish with fresh cilantro and a squeeze of lime.
