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@aishwa_nabila_18092020: MAYBELLINE Volume Express Hypercurl Waterproof Mascara 9ml #mascarawaterproof #mascaramaybelline #maybelline

AISHWA NABILA
AISHWA NABILA
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Thursday 24 September 2026 19:00:16 GMT
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#TacoBellPartner #NationalTacoDay I promised my wife’s Peruvian family lomo saltado for dinner… then I changed a few things @tacobell Lomo Saltado Crunchy Tacos 🇵🇪🌮 Serves: 6–8 Prep Time: 20 minutes Cook Time: 15 minutes Total Time: About 35 minutes Ingredients For the Lomo Saltado 2½–3 lbs steak (sirloin, ribeye or filet all work great), cut into small bite-sized pieces 2 tbsp beef tallow 2 red onions, cut into large chunks 3–4 Roma tomatoes, seeds and core removed, cut into wedges 3 cloves garlic, minced 1–2 tbsp aji amarillo, finely minced or paste 2 tbsp oyster sauce 1 tbsp soy sauce ¼ cup Taco Bell Hot Sauce ¼ cup Taco Bell Creamy Chipotle Sauce 3–4 green onions, chopped Fresh cilantro, chopped Salt and black pepper, to taste For the Tacos 12–16 Taco Bell crunchy taco shells Fresh cilantro Lime wedges Instructions 1. Sear the Beef Get a wok or large skillet ripping hot. Season the steak with salt and black pepper. Add the beef tallow and sear the steak in batches. Don’t overcrowd the pan. You want the beef to develop a deep, dark crust. Cook until just shy of your desired doneness, then remove and set aside. 2. Build the Lomo Saltado Sauce In the same pan, add the red onions and cook over high heat for 1–2 minutes until charred but still slightly crisp. Add the garlic and aji amarillo and cook for about 30 seconds. Reduce the heat to medium-high and add the oyster sauce, soy sauce, Taco Bell Hot Sauce, and Taco Bell Creamy Chipotle Sauce. Stir quickly, allowing everything to combine into a glossy, flavorful sauce. 3. Bring It Together Return the beef to the pan and toss until coated in the sauce. Add the tomato wedges and green onions and toss for another 30–60 seconds. The tomatoes should be warmed and slightly charred while still holding their shape. Taste and adjust seasoning as needed. 4. Build the Tacos Warm the crunchy taco shells according to the package directions. Fill each shell generously with the Lomo Saltado mixture. Finish with fresh cilantro and a squeeze of lime.
#TacoBellPartner #NationalTacoDay I promised my wife’s Peruvian family lomo saltado for dinner… then I changed a few things @tacobell Lomo Saltado Crunchy Tacos 🇵🇪🌮 Serves: 6–8 Prep Time: 20 minutes Cook Time: 15 minutes Total Time: About 35 minutes Ingredients For the Lomo Saltado 2½–3 lbs steak (sirloin, ribeye or filet all work great), cut into small bite-sized pieces 2 tbsp beef tallow 2 red onions, cut into large chunks 3–4 Roma tomatoes, seeds and core removed, cut into wedges 3 cloves garlic, minced 1–2 tbsp aji amarillo, finely minced or paste 2 tbsp oyster sauce 1 tbsp soy sauce ¼ cup Taco Bell Hot Sauce ¼ cup Taco Bell Creamy Chipotle Sauce 3–4 green onions, chopped Fresh cilantro, chopped Salt and black pepper, to taste For the Tacos 12–16 Taco Bell crunchy taco shells Fresh cilantro Lime wedges Instructions 1. Sear the Beef Get a wok or large skillet ripping hot. Season the steak with salt and black pepper. Add the beef tallow and sear the steak in batches. Don’t overcrowd the pan. You want the beef to develop a deep, dark crust. Cook until just shy of your desired doneness, then remove and set aside. 2. Build the Lomo Saltado Sauce In the same pan, add the red onions and cook over high heat for 1–2 minutes until charred but still slightly crisp. Add the garlic and aji amarillo and cook for about 30 seconds. Reduce the heat to medium-high and add the oyster sauce, soy sauce, Taco Bell Hot Sauce, and Taco Bell Creamy Chipotle Sauce. Stir quickly, allowing everything to combine into a glossy, flavorful sauce. 3. Bring It Together Return the beef to the pan and toss until coated in the sauce. Add the tomato wedges and green onions and toss for another 30–60 seconds. The tomatoes should be warmed and slightly charred while still holding their shape. Taste and adjust seasoning as needed. 4. Build the Tacos Warm the crunchy taco shells according to the package directions. Fill each shell generously with the Lomo Saltado mixture. Finish with fresh cilantro and a squeeze of lime.

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