Tacos Cecina de Res con Crema de Ají

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…”


Crema de Ají (aka Crack Sauce)

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.


2 thoughts on “Tacos Cecina de Res con Crema de Ají”

  1. Do you think one could just sub beef cut for milanesa for the Cecina de res?

    Looks like something I’d love to make and eat!

    1. I think that would sure work. So would skirt steak or even those paper-thin pork steaks you see in the mercado for tacos al pastor.

      Let us know how it turns out.

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