Saltado is a Peruvian-Chinese fusion found in Lima and other parts of Peru. Vegetables, spicy pepper and soy sauce combine with potatoes and rice to create this signature dish. The meatiness of the portobello mushrooms stand in for the more traditional beef.
Prep Time 30 minutesminutes
Cook Time 30 minutesminutes
Total Time 1 hourhour
Servings 4people
Calories 400kcal
Ingredients
2medium red onionscut into ⅓” thick strips
4roma tomatoessliced in wedges, unpeeled
6clovesgarliccrushed and finely chopped, separated
¼cupchopped cilantro leaves
1aji limo or other spicy peppersliced into thin rings*
Wash the potatoes well or you can peel if you prefer. Cut the potatoes into slices about ¼“ thick. Then cut each slice into strips about ¼“ thick. Place potatoes in salted water and allow them to sit for 20 minutes. While they are soaking you can start to prep the veggies for the rest of the dish. Preheat your oven to 450 degrees F.
When the time is up on the potatoes, drain them well and pat dry with a paper towel. Place the potatoes in bowl and add 1 teaspoon canola oil, salt and pepper to taste. Toss well and then transfer to a baking sheet in one layer. Place potatoes in oven and cook for 30-40 minutes turning the potatoes every 10 minutes or so.
As soon as the potatoes are in the oven, begin to cook the rice. Heat 1 teaspoon canola oil in a saucepan, add 2 cloves finely chopped garlic to pan and stir for 30 seconds. Add rice and 1¼ cup water to the pan. Heat to boiling, then lower heat and cover with lid. Cook 30 minutes or until rice is tender. Keep an eye on it and add water 1-2 T at a time if needed.
While the potatoes and rice are cooking, finish prepping all the vegetables as indicated in the ingredient list. The dish cooks quickly so you want to have all your ingredients at hand.
In a small bowl combine vinegar, soy sauce, aji and oyster sauce. Stir to mix.
When the potatoes and rice are ready, and you have all your ingredients prepped, heat ½ T canola oil in a large skillet until hot and beginning to smoke a bit. When the oil is hot, add the mushrooms and cook on each side for just a couple minutes. You want the mushrooms to just begin to soften. When they are ready, remove from heat, transfer to another dish and hold.
Add remaining 1½ T of canola to the pan. Allow the oil to heat up. When it just begins to smoke, add onions and garlic. Stir quickly as the vegetables are cooking. Once the onions begin to soften, add the tomatoes and cook for 2 minutes or so stirring frequently. Add the vinegar and soy sauce mixture and cook for 60 seconds continuing to stir frequently. Add the mushrooms back to the pan and cook just until heated, about 60 seconds. Season with salt and pepper.
When it is ready, remove from heat and toss with the baked fries and cilantro. Serve the saltado immediately with rice.
Notes
*The recipe calls for aji limo which you are unlikely to find outside of Peru. My suggestion is to choose your favorite spicy pepper and use it in place. But if you want a bit of authenticity you can find a aji amarillo paste in latin grocery stores or via Amazon. You can add 1 T in place of the pepper.