Slow-Simmered Beef Charqui Bowl with Quinoa and Aji Sauce

Serves 4

Ingredients

• 8 oz beef jerky
• 1 cup quinoa
• 2 cups water
• 1 large onion
• 2 medium carrot
• 2 dried aji chile
• 2 garlic cloves
• 1 tsp ground cumin
• 3 cups beef broth
• 1/4 cup fresh cilantro

Instructions

1. 1Rehydrate the beef jerky in warm water for 10 minutes, then drain and shred or chop into small pieces.
2. 2Rinse the quinoa and toast it lightly in a dry pot for 2 minutes before adding the water; simmer covered for 15 minutes until fluffy.
3. 3In a separate large pot, sauté the chopped onion, sliced carrot, minced garlic, and rehydrated beef with cumin for 5 minutes.
4. 4Add the beef broth and whole dried aji chiles, bring to a boil, then reduce to a low simmer for 25 minutes until the meat is tender and the broth is richly flavored.
5. 5Remove the chiles, chop them finely, and stir back in along with chopped cilantro; serve the stew over the cooked quinoa.