|comfort food in Peruvian form|
1 1/2-2 lbs of fresh potatoes, sliced and soaked before hand
3/4 -1 lb of grass-fed sirloin, ribeye, stir-fry beef or other steak
1 tsp garlic powder
1/2 cup Braggs Apple Cider Vinegar and 1/4 cup, divided
1/4 cup Braggs Liquid Aminos and 2 T, divided
1 large red onion, sliced thin
1 peruvian aji pepper sliced thin(optional)
1 large tomato, cored and chopped
Fresh cilantro, chopped
Slice and soak your fries the night before if desired.
About 45 minutes before you plan to eat, slice your meat in thin strips against the grain. Place in dish and pour the vinegar and liquid aminos over them. Toss and sprinkle with garlic powder. Let marinade. Meanwhile, cut up all your other vegetables and set aside. When all your ingredients are prepped, drain your potatoes and fry them in hot lard until light brown and crispy, draining them well and salting with sea salt. Set them in a pan in a warm oven to hold until you are ready to eat.
Heat a large skillet with a few tablespoons of lard. Add the drained meat and saute until juices just start to release. Move meat to a saucepan on low. Continue sauteing the meet until all is cooked and in the saucepan. Place the onions and pepper in the frying pan and saute till slightly browned and tender. Add more lard if needed. Add this to the sauce pan and add the additional 1/4 cup of vinegar and 2T of liquid aminos. This combined with the meat's juices forms your sauce. Add the chopped tomato to the saucepan and over and heat on low until the tomatoes begin to break down(about 10 minutes), stirring occasionally. I add a little more garlic powder and black pepper at this point to taste.
To serve, place a portion of hot fries on the plate. Ladle the meat mixture over the top of the fries and sprinkle with some fresh cilantro. Add a little of the sauce, which soaks into the fries and tastes delicious.