The sous chef from Denver's popular ramen spot, Uncle, is sharing her Peruvian recipes with us. YUM.
Blanch the entire bunch of cilantro in boiling water for a few seconds, then shock in a bath of ice water. Spin dry or drain off excess water and, in a blender or food processor, blend into a slurry with the beer. Set aside.
In the same pot, adding a bit more oil if necessary, cook the onions until they begin to lose their color, 6-7 minutes, then the aji amarillo, cumin and garlic, for 90 seconds more. To the pot, add the seared meat pieces and lay them flat. Pour the blended mix over them, being sure that the liquid just covers the meat pieces. Cover the pot with a layer of plastic wrap, a tight-fitting layer of aluminum foil and the pot cover.
In 2-3 tablespoons of the oil, over medium-low heat, cook the pepper pieces until they begin to break down and soften markedly. Do not brown them. Using a food processor, pulse the peppers a few times into a rough paste.