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Recipe Lomo Saltado

Paqu Jaya Fermented Ancho Chili Sauce

Fermented Mexican Ancho and Peruvian Yellow chilies blended with smoked garlic and red miso.    Served in glass bottles, free from sugar, gluten & artificial ingredients. Delicious as a condiment, marinade and chefs ingredient. Suggested pairing with red meat, shellfish, BBQs, eggs.

Interesting facts and provenance:  ‘Aka’ miso is often used in Japanese cooking to add depth and heartiness to stews, braised meat, glazes and marinades.


Lomo Saltado


  • 500g Sirloin Steak (sliced medium/thin, seasoned)
  • 4 tablespoons Soy sauce
  • 1 large red onion
  • 1 Tablespoon Vegetable oil
  • 2 Tablespoons balsamic vinegar
  • 2 large tomatoes
  • 3 Tablespoons Paqu Jaya Fermented Ancho Sauce
  • 4 large potatoes
  • 180g cooked white rice
  • 2 Tablespoons red wine vinegar
  • Fresh coriander (chopped)
  • Juice of 1 lime
  • Salt & Pepper
  • Limo chili flakes (sprinkle)
  • Cut meat into thin slices and place in a bowl to marinade with soy sauce and twist of pepper
  • Cut onions lengthwise in thick slices, dice tomatoes and add both to a bowl with balsamic vinegar, season with salt & pepper, stir and marinade.
  • Peel potatoes and cut into thick French fries, fry in oil until crisp.
  • Heat oil on ‘high’ and stir fry meat in small batches and reserve remaining liquor.
  • On medium heat, return meat to wok, with onions, tomatoes, after 2 minutes add marinade liquor, Ancho chili sauce, 3 tablespoons soy sauce to taste, red wine vinegar.
  • Simmer until vinegar has evaporated, onions, tomatoes start to soften, remove from heat.

  • Add coriander, squeeze of lime and limo chili flakes.

  • Add French fries and serve immediately. 

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