Great minds think alike.
I had just finished reading Andrea Lynn’s post about her Search for the Green Peruvian Aji Sauce Recipe, when my dear wife called from the mercado and asked if I needed anything.
“Well, honey, I do need a few things…”
1 fresh jalapeño, seeded, deveined, and sliced
1 tablespoon aji amarillo paste
10 sprigs cilantro leaves and stems
2 tablespoons grated cotija cheese
3 cloves garlic
1 tablespoon vegetable oil
Juice of 1 lime (about 2 tablespoons)
1/2 teaspoon salt
1/2 cup mayonnaise
Put the salt and garlic in a food processor and pulse until the garlic is minced. Add all the remaining ingredients, except the mayonnaise, and process until a smooth paste forms. Add the mayonnaise and mix to combine. Makes about 1 cup.
Tacos Cecina de Res
Cecina de res is a very thin-sliced beef that’s been seasoned with salt and oil.
Heat a large fry pan medium-high heat. Cut the meat into into tortilla-length strips that will fit flat in the pan. Working 1 or 2 pieces at a time, lay the strips on the hot pan for about 30 seconds, flip and go another 30 seconds on the other side. Remove to a warm holding plate.
We served the tortillas topped with cecina and a shmear of crema de aji. The great beef taste of the cecina really befitted from the green heat and tang of the sauce.