Tequeños de lomo saltado

Preparing the ingredients:

1. 1Cut the beef into thin strips.
2. 2Cut the onions into wedges.
3. 3Seed the tomatoes, then cut them into wedges.
4. 4Thinly slice the bell pepper into strips.
5. 5Finely chop the cilantro.
6. 6Finely slice the garlic.
7. 7Place the beef strips in a bowl.
8. 8Mix thoroughly.
9. 9Add the salt, pepper, and sliced garlic.
10. 10Let marinate for at least 15 minutes.

Preparing the filling:

1. 11Heat a dash of oil in a pan or wok over high heat.
2. 12Sear the meat for about 2 minutes to keep it pink inside.
3. 13Flambé with the pisco or rum to add a smoky note.
4. 14Remove the meat and set aside.
5. 15In the same pan, add a little oil and cook the onions for 15 seconds.
6. 16Add the bell pepper and continue cooking for a few seconds.
7. 17Stir in the tomatoes.
8. 18Return the meat to the pan.
9. 19Add the oyster sauce, soy sauce, white vinegar, oregano, and beef broth.
10. 20Mix quickly over high heat.
11. 21Let the sauce reduce for a few minutes.
12. 22Add the chopped cilantro and let cool completely before using.

Shaping the tequeños:

1. 23Place a wonton wrapper on the work surface.
2. 24Brush the edges with the beaten egg.
3. 25Place a small amount of filling in the center.
4. 26Roll the wrapper up, pressing gently.
5. 27Fold in the ends and seal carefully.
6. 28Repeat until all the ingredients are used.

Frying the tequeños:

1. 29Heat the oil to 180°C.
2. 30Drop the tequeños into the hot oil.
3. 31Fry for 2 to 3 minutes until evenly golden.
4. 32Drain on paper towels.

Plating:

1. 33Serve the tequeños piping hot.
2. 34Serve with homemade guacamole, huancaína sauce, or yellow chili sauce.