Saltado Recipe – Eats Now

Name: Saltado
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil; 6 tablespoons soy sauce; 6 tablespoons rice vinegar; 4 ½ teaspoons black pepper; 2 tablespoons ground cumin; 4 ½ tablespoons garlic powder; 1 pinch cayenne pepper; 1 -1 12 lb beef (raw or cooked, cut into bite-sized strips) or 1 -1 12 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

Servings: persons

2 tablespoons canola oil
6 tablespoons soy sauce
6 tablespoons rice vinegar
4 ½ teaspoons black pepper
2 tablespoons ground cumin
4 ½ tablespoons garlic powder
1 pinch cayenne pepper
1 -1 12 lb beef (raw or cooked, cut into bite-sized strips) or 1 -1 12 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

1
Prepare marinade 1 to 3 days before serving.
2
Mix all marinade ingredients in a small bowl (I use a 2 cup glass measuring cup).
3
Slice the red onion thinly and place into a quart sized press and seal bag.
4
Slice the meat into bite sized strips and place into a second quart sized press and seal bag.
5
Pour half of the marinade into each bag.
6
Press as much air out of each bag as possible and seal.
7
Refrigerate.
8
When ready to prepare the saltado, prepare a pot of rice.
9
Prepare half a bag of frozen fries according to the directions on the bag (I bake them in the oven).
10
At the same time the rice and french fries are cooking, place a large skillet on a burner over high heat.
11
Add the red onions and their marinade to the skillet and cook for a few minutes.
12
If using raw meat, add that next and cook.
13
If using cooked meat, it can be added after the other ingredients (just to heat up).
14
Add the can of drained and cut up tomatoes, and the bag of frozen vegetables.
15
Cook until everything is hot.
16
Serve rice with saltado and french fries on top.

232

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons canola oil, 6 tablespoons soy sauce, 6 tablespoons rice vinegar, 4 ½ teaspoons black pepper, and more.

Yes, Saltado falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Saltado

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions