Peruvian Flavors AREQUIPA COOKING CLASS, PERU TOUR Part 3 – Lomo Saltado de Alpaca

Is alpaca tasty? YES! And according to Chef Arthur and others, a relatively healthy low-cholesterol meat. It’s not likely to find its way to most US supermarkets any time soon. You can follow this recipe by simply substituting veal (first choice) for the alpaca.

Peruvian Flavors Recipe for Lomo Saltado

Ingredients:

• Alpaca fillet 180 grams

• Red onion      ½

• Tomato      ½

• Coriander (cilantro) not quantified

• Garlic      5 grams

• Ginger      5 grams

• Pisco 30 ml

• Soy sauce 30 ml

• Red Vinegar 30 ml

• Potato 200 grams

Steps:

1. Cut the onion and tomato (with seeds) in big chunks

2. Cut the potatoes into 4 cm chunks

3. Fry potatoes first at 100 degrees C and then at 170 degrees C (two tanks)

4. Cut meat into approximately 30 grams

5. Chop garlic, ginger and coriander

6. Heat wok or pan on stove until very hot and add an oil suited for high temperature (e.g. peanut, sesame, sunflower). Sauté the meat until it is brown.

7. Add onion and tomato and cook for 30 seconds.

8. Add pisco to make a flambé.

9. Add soy sauce and vinegar.

10. Finish with dash of water or stock.

11. Serve with fried potatoes and garnish with cilantro.

Enjoy!

Read also Peruvian Flavor’s Chef Arthur’s recipe for ceviche here and the full review of the Peruvian Flavors Cooking Class.

Read more Low Season Travel: Peru Tour stories here.

Read more Picture this Post travel stories by Amy Munice with photography by Peter Kachergis.