Lomo Saltado Chilaquiles

Ingredients

• 1 lb Beef tenderloin, sliced into 1-inch strips
• 12 units Corn tortillas, cut into triangles
• 1 large Red onion, sliced into thick wedges
• 3 units Roma tomatoes, sliced into thick wedges
• 2 tbsp Aji Amarillo paste
• 3 tbsp Soy-free tamari (Coconut Aminos)
• 2 tbsp Red wine vinegar
• 0.5 cup Beef bone broth
• 0.25 cup Fresh cilantro, chopped
• 2 cups Vegetable oil for deep frying
• 0.5 cup Queso Fresco, crumbled
• 3 cloves Garlic, minced

Instructions

1. 1

   Heat the vegetable oil in a heavy-bottomed pot to 350°F and fry the tortilla triangles in batches until golden brown and rigid; drain on paper towels and season with salt.

2. 2

   Place a wok or heavy cast-iron skillet over high heat until it begins to smoke slightly, then add a tablespoon of oil.

3. 3

   Sear the beef strips in small batches to ensure a deep brown crust without crowding the pan; remove beef and set aside.

4. 4

   In the same pan, add the red onions and sauté for 1 minute until charred but still crisp, followed by the garlic and aji amarillo paste.

5. 5

   Add the tomatoes and cook for 30 seconds, then deglaze the pan with the red wine vinegar and soy-free tamari, scraping up any browned bits.

6. 6

   Pour in the beef broth and return the beef to the pan, tossing rapidly over high heat to create a glossy, emulsified sauce.

7. 7

   Quickly fold the fried tortilla chips into the beef mixture, ensuring they are coated in the sauce but not left long enough to become completely soggy.

8. 8

   Garnish immediately with fresh cilantro and crumbled queso fresco, serving while the tortillas still retain a slight crunch.