Lomo Saltado Burrito with Ají Amarillo Crema

Method

1. Preheat the oven to 220 °C. Spread the frozen fries on 1 baking tray(s) without overlapping and bake for 20 min, turning once, until deep golden and crisp. Bake them a little crisper than usual so they do not go soft inside the burrito.

   Add in this stepFrozen fries 200 g

   oven

2. Meanwhile, mix the sour cream, the crema ají amarillo, half the lime juice and the salt for the crema. Cut the beef against the grain into 1 cm strips and toss with the salt, cumin and half the garlic. Slice the onion 1 cm thick; seed the tomatoes and cut them into 1.5 cm pieces.

   Add in this stepSour cream 4 tbspAjí amarillo paste (for the crema) 1 tspLime ¼Salt (for the crema) 1 pinchBeef sirloin 240 gSalt (for the beef) 2 pinchGround cumin ½ tspGarlic cloves, minced 1

3. Heat 1 tbsp oil in a large frying pan over high heat until it just smokes. Spread the beef in one layer and sear in 1 batch(es), 2 min per batch, until browned. Set aside.

   Add in this stepNeutral oil 1 tbsp

   high heat

4. Add the rest of the oil and, over high heat, stir-fry the remaining garlic, the ají amarillo and the onion for 1 min 30 sec, until the edges char slightly. Add the beef and tomato, pour in the soy sauce and vinegar and stir-fry for 1 min, until the liquid has almost evaporated. Too much juice makes the burrito soggy and burst, so cook until the pan is nearly dry.

   Add in this stepNeutral oil 1 tbspGarlic cloves, minced 1Ají amarillo paste (for the stir-fry) 1 tspRed onion 120 gFirm tomatoes 1Soy sauce 4 tspRed wine vinegar 2 tsp

   high heat

5. Heat a dry pan over medium heat and warm each tortilla for 15 sec per side so it folds without cracking. Keep them under a clean dry towel.

   Add in this stepLarge flour tortillas (25 to 30 cm) 2

   medium heat

6. Along the lower middle of each tortilla, layer half the cheese, the rice, the lomo saltado (lifted with a slotted spoon, leaving the juices), the fries, 1 tbsp crema, cilantro and the rest of the cheese. Fold in the sides, bring the bottom edge over the filling and roll up tightly, pressing as you go.

   Add in this stepMonterey Jack (or mozzarella), grated 60 gWarm cooked rice 160 gCilantro, chopped 2 tbsp

7. Heat a dry pan over medium heat and toast the burritos seam-side down in 1 batch(es), 2 min per side, turning until golden all over and the melted cheese seals the seam. Cut in half and serve with the remaining crema and lime wedges.

   Add in this stepLime ¼

   medium heat