Strips of beef, soy-free tamari, and onions served over crispy corn tortillas.
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Heat the vegetable oil in a heavy-bottomed pot to 350°F and fry the tortilla triangles in batches until golden brown and rigid; drain on paper towels and season with salt.
Place a wok or heavy cast-iron skillet over high heat until it begins to smoke slightly, then add a tablespoon of oil.
Sear the beef strips in small batches to ensure a deep brown crust without crowding the pan; remove beef and set aside.
In the same pan, add the red onions and sauté for 1 minute until charred but still crisp, followed by the garlic and aji amarillo paste.
Add the tomatoes and cook for 30 seconds, then deglaze the pan with the red wine vinegar and soy-free tamari, scraping up any browned bits.
Pour in the beef broth and return the beef to the pan, tossing rapidly over high heat to create a glossy, emulsified sauce.
Quickly fold the fried tortilla chips into the beef mixture, ensuring they are coated in the sauce but not left long enough to become completely soggy.
Garnish immediately with fresh cilantro and crumbled queso fresco, serving while the tortillas still retain a slight crunch.
