Lomo Saltado
This recipe meets the USDA guidelines for K12 and childcare programs. It was developed by HSUS’s expert chefs and approved by HSUS’s registered dietitians. You can find this recipe below for 50 servings and for 100 servings.
Click here to view and download the PDF version of this recipe.
A traditional Peruvian comfort food.
Skill level: advanced
Servings: 50
Ingredients
7 lbs. 4 oz. French fries, frozen
10 lbs. Meatless strips, thawed or 13 lbs. 12 oz. Tofu, firm, drained, cubed
1/3 cup Garlic, minced
1 pint Oil, Olive or Vegetable
3 lbs. Red onion, sliced
3 lbs. 8 oz. Red bell pepper, sliced
6 lbs. 12 oz. Tomato, diced
1 1/3 pint Soy sauce, low sodium
1 ¾ pints White vinegar
2 ½ Tbsp. Salt
3 ½ Tbsp. Black Pepper
Optional:
1 pint Cilantro, roughly chopped
Servings: 100
Ingredients
14 lbs. 8 oz. French fries, frozen
20 lbs. Meatless strips, thawed or 27 lbs. 8 oz. Tofu, firm, drained, cubed
2/3 cup Garlic, minced
1 quart Oil, Olive or Vegetable
6 lbs. Red onion, sliced
7 lbs. Red bell pepper, sliced
13 lbs. 8 oz. Tomato, diced
2 1/3 pints Soy sauce, low sodium
3 ½ pints White vinegar
1/3 cup Salt
½ cup Black Pepper
Optional:
1 quart Cilantro, roughly chopped
Preparation
HACCP- Standard Operating Procedure- Use handwashing procedures before starting recipe.
HACCP Critical Control Point: Heat to a temperature of 140°F for 15 seconds.
HACCP Critical Control Point: Reheat leftover produce to 165°F or higher; reheat product only once.
1. Bake French fries according to directions.
2. In a large skillet or pot add oil and brown meatless strips or tofu cubes
3. Add the garlic, onion, tomato, and peppers to the strips or tofu; stir and cook 5 minutes.
4. Add the soy sauce, vinegar, salt, pepper and 1 cup of cilantro, if using. Heat thoroughly, 5-7 minutes.
5. Remove from heat, add remaining cilantro, if using, and serve.
Serving information
On a plate, portion ½ cup of fries. Using an 8-ounce spoodle or ladle, portion 1 cup of the mixture over fries.
*The mixture can be served in a soup bowl with the fries on the side.
Each serving provides: 2 meat alternates, ½ cup starchy vegetable, ½ cup red vegetables and ⅛ cup other vegetable, for a total of 1 ⅛ cup vegetable component.
Nutrition information per serving
Calories: 340 Total Fat: 19g Saturated Fat: 2.6g Monounsaturated Fat: 11g Polyunsaturated Fat: 5g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 31g Fiber: 4g Total Sugar: 4g Protein: 12g Sodium: 670mg Vitamin A: 61μg Vitamin C: 62mg Calcium: 222mg Iron: 2.5mg Folate: 3μg
