Lomo Saltado

Method Print recipe

1. Finely slice the onions and marinade with vinegar and sugar.
2. Dice the pineapple and sear in a hot pan until it’s slightly burnt. Take it out and add finely diced red onion, chilli, spring onions, tomato and chopped coriander. Season it to taste.
3. Cut the corn into four, length ways, and brush with Mexican orange chilli paste and melted butter. Pan-fry the corn until it is golden brown.
4. Marinade the beef strips with soy, pan fry with the olive oil and then add the onions, peppers, chilli, ginger and garlic. Add and reduce the vinegar and sugar.
5. Pan-fry the tortilla on one side until it is golden brown and turn to brown the other side.
6. Place the tostada on a plate. Top with the beef mixture, red onions and coriander. Finally, serve it out with the salsa and corn ribs.