Lomo al caldillo is a tasty and comforting dish from Nicaraguan gastronomy. Prepared with simple ingredients like onion, tomato, and cilantro, its flavor is enhanced with spices and teriyaki sauce. Ideal to enjoy with rice, plantains, or salad. A delicacy that combines tradition and flavor in every bite. Buen provecho.
Lomo al caldillo is a comforting dish full of flavors.
The combination of beef loin with onions, tomatoes, and chiltomas creates a delicious blend.
The touch of cilantro, pepper, cumin, along with lemon juice, makes this dish unique and special.
Lomo al caldillo
Ingredients
1 kilogram of Beef loin
4 Tomatoes
4 Small onions
1 Bunch of cilantro
4 Chiltomas
1 Splash of vinegar
3 tablespoons of Teriyaki sauce
120 milliliters of Oil
1 Lemon
Salt, oregano, cumin, and pepper
Preparation
Step 1 : Cut the beef loin into strips and fry it in a pan with enough oil, then cover and set aside to release its juices.
Step 2 : Cut the onions, tomatoes, and chiltomas into small pieces and sauté them in the same pan with the meat oil.
Step 3 : Add cilantro, pepper, cumin, vinegar, and teriyaki sauce, stir several times, and add the meat along with the juice of a lemon.
Step 4 : Let it cook for a few minutes until everything is well integrated, then turn off the heat and let it rest.
Step 5 : After a few minutes, it can be served and accompanied with rice, salad, or plantains if desired.
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