Turkey Lomo Saltado with Chimichurri Mayo and Crispy Oregano Potatoes

This turkey lomo saltado brings the bold, vibrant flavors of Latin America straight to your dinner table. Juicy ground turkey is cooked in a savory, tangy sauce with cumin and soy sauce, then paired with crispy oregano-roasted potatoes and fluffy jasmine rice that soak up every delicious drop.

To finish, a bright chimichurri mayo adds a fresh herby kick and a drizzle of Sriracha brings the heat. It’s an easy, one-pan meal that’s sure to become a weeknight favorite.

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Ingredients

0.5 unit Red OnionView ingredient guideLike ingredientDislike ingredient

20 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

16 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

2 ounce ChimichurriView ingredient guideLike ingredientDislike ingredient

5 teaspoon Sherry VinegarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Dice potatoes into ½-inch pieces. Toss on a baking sheet with a large drizzle of oil, oregano, salt and pepper. Roast on top rack until browned and tender, 20-25 minutes. Meanwhile, halve, peel and cut half the onion (whole onion for 4 servings) into ½-inch wedges.
2. While potatoes roast, in a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. Meanwhile, in a small bowl, combine chimichurri and mayonnaise.
4. Heat a drizzle of oil in a large pan over medium heat. Add onion wedges; cook, stirring occasionally, until lightly browned and slightly tender, 4-6 minutes. Add tomato paste and cook until brick red in color, 30-60 seconds. Add turkey and cook, breaking up meat into pieces, until cooked through, 3-4 minutes.
5. Add cumin, soy sauce, ½ cup water, 2 tsp vinegar and ¼ tsp sugar to pan with turkey mixture (⅔ cup water, 4 tsp vinegar and ½ tsp sugar for 4 servings). (Be sure to measure the vinegar-we sent more!) Cook, stirring occasionally, until sauce has thickened, 1-2 minutes. Taste and season with salt and pepper if desired.
6. Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings). Divide rice and potatoes between plates in separate sections. Top potatoes with lomo saltado. Drizzle with chimichurri mayo and as much Sriracha as you like. Serve.

Recipe Tips

FAQ

Can I use ground beef instead of turkey?

Yes, ground beef works well as a substitute for turkey in this recipe.

What can I use instead of chimichurri?

You can substitute with a mixture of fresh parsley, oregano, garlic, olive oil and vinegar.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.