Has anyone tried cuausa? What’s your favorite way to prepare it?

I’m obsessed with cuausa! I tried making it once, and it turned out pretty good, but I think the key is getting the aji amarillo sauce right. It’s what gives it that unique flavor.

If you’re not sure where to start, [Food Network](https://www.foodnetwork.com) has a great tutorial. Also, if you’re in NYC, there’s this place called Pio Pio that does an amazing version.