Peruvian Lomo a La Chorrillana

Lomo a la chorrillana is a Lima criollo classic: fried beef medallions topped with a chorrillana sauce of onion, ají amarillo, tomato, and vinegar.

It’s named after Chorrillos, a district on Lima’s coast, and is considered a relative of lomo saltado.

Peruvian Lomo a La Chorrillana

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• Author: Recetas123
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 8 servings
• Category: Main Course
• Cuisine: Peruvian

Print Recipe

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Description

Peruvian preparation featuring lomo de res, cebolla y tomate, adapted for a home kitchen with clear measurements.

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Ingredients

• 1 kg beef tenderloin, in thick medallions
• Salt and pepper, to taste
• Vegetable shortening or oil
• 2 large onions
• 2 fresh ají amarillo peppers
• 1 tomato
• Oregano, to taste
• 1 splash of vinegar
• 1 tablespoon of chopped parsley
• White rice, to serve

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Preparation

1. Fry the beef, season the medallions with salt and pepper and fry them in very hot shortening or oil until golden.
2. Make the sauce, at the same time, in another pan with shortening or oil, fry the thinly sliced onion, the ají in strips, and the tomato in small pieces; season with salt, pepper, and oregano, add the splash of vinegar, and fry well without letting the onion brown.
3. Serve, top the medallions with the sauce, sprinkle with chopped parsley, and serve with white rice.

Tips

• Fry the beef and the sauce at the same time so everything is served hot.
• Don’t let the onion brown: it should stay juicy.
• The vinegar gives chorrillana its signature tang.

Traditional variations

• Some versions dredge the beef in cornstarch and make the sauce with garlic, paprika, cumin, and white wine.

How to serve

Serve the medallions smothered in the sauce, sprinkled with parsley, with white rice.

Recommended pairings

• White rice
• French fries

Did you know?

In the 19th century, lomo saltado was also called «lomito a la chorrillana».