Saltado
Ready In: 72 hrs 30 mins
Serves: 6
Ingredients
Marinade
- 2 tablespoons canola oil
- 6 tablespoons soy sauce
- 6 tablespoons rice vinegar
- 4 1⁄2 teaspoons black pepper
- 2 tablespoons ground cumin
- 4 1⁄2 tablespoons garlic powder
- 1 pinch cayenne pepper
Stir Fry
- 1 -1 1⁄2 lb beef (raw or cooked, cut into bite-sized strips) or 1 -1 1⁄2 lb chicken (raw or cooked, cut into bite-sized strips)
- 1 red onion, sliced thinly
- 28 ounces stewed tomatoes, cut up
- 14 ounces frozen birds-eye southwest blend vegetables (a mix of corn, black beans, onion, peppers and chiles)
- 0.5 (28 ounce) bag frozen french fries
- rice
Directions
- Prepare marinade 1 to 3 days before serving. Mix all marinade ingredients in a small bowl (I use a 2 cup glass measuring cup).
- Slice the red onion thinly and place into a quart sized press and seal bag.
- Slice the meat into bite sized strips and place into a second quart sized press and seal bag.
- Pour half of the marinade into each bag. Press as much air out of each bag as possible and seal. Refrigerate.
- When ready to prepare the saltado, prepare a pot of rice. Prepare half a bag of frozen fries according to the directions on the bag (I bake them in the oven).
- At the same time the rice and french fries are cooking, place a large skillet on a burner over high heat. Add the red onions and their marinade to the skillet and cook for a few minutes. If using raw meat, add that next and cook. If using cooked meat, it can be added after the other ingredients (just to heat up).
- Add the can of drained and cut up tomatoes, and the bag of frozen vegetables. Cook until everything is hot.
- Serve rice with saltado and french fries on top.
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