Beef Diaphragm (Entraña) is one of the most underrated meat pieces around, incredibly cheap and tasty, to cook it just throw it into the pan and fry it for 1-2 minutes on each side. Yuca/Cassava was boiled first and then fried to give it certain crispiness, on top of it I threw some huancaína sauce, which is a peruvian recipe: [https://perudelicias.com/salsa-huancaina-i/](https://perudelicias.com/salsa-huancaina-i/)
Where did you get the aji amarillo? Was it frozen?
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Beef Diaphragm (Entraña) is one of the most underrated meat pieces around, incredibly cheap and tasty, to cook it just throw it into the pan and fry it for 1-2 minutes on each side. Yuca/Cassava was boiled first and then fried to give it certain crispiness, on top of it I threw some huancaína sauce, which is a peruvian recipe: [https://perudelicias.com/salsa-huancaina-i/](https://perudelicias.com/salsa-huancaina-i/)
Where did you get the aji amarillo? Was it frozen?