Saltadito: Saltado recipe
This delicious Peruvian Saltado recipe holds a special place in my heart. Not only is it a Pachamama favorite, it’s the perfect dish to kick off my first episode of Cooking With Vick! Finally, a dish that tastes as bright as it looks.
Saltado — or “saltadito” as I call it — is a classic Peruvian dish but now with a Pachamama spin. The way I make sure the final product is perfect is by using all-organic ingredients and setting my intention for the meal. Since the pandemic started, my intention has focused more on making my customers feel healthier, stronger and happier.
I used a skirt steak for this dish, but I’ve been vegan for years now and simply omit red meat when I make saltado for myself.
You can’t have a classic Peruvian flavor without salsa criolla, and I’m definitely guilty of using this in many recipes, but it’s so easy to create and makes a great addition to any dish that needs something bright on the palette.
Keep reading for the full recipe and video, and be sure to try it yourself and show me how you create your own Saltadito!
SERVING SIZE: 1
For the salsa criolla
For the saltado
Preheat oven to 350°F
Slice potatoes into strips and season with oil, salt and pepper. Place in oven for about 10-15 minutes
Create salsa criolla by combining all ingredients in a bowl and set aside
Cut meat into bite-sized pieces, and cook in a pan on medium-low heat with oil and sriracha until medium rare
When potatoes are done in the oven, place them in the pan with the meat and stir together. Make your ingredients dance together!
After about 2 minutes, add salsa criolla to pan and season with salt and pepper, using residual salsa liquid to keep the ingredients from sticking to the pan
Transfer the ingredients to a plate or wide bowl and garnish with fresh parsley