By Silvia Mayra Gómez Fariñas
It is one of the emblematic dishes of Cuban cuisine, among the 26 most requested preparations in Cuba over the years, and has come to occupy a relevant place in new private restaurants.
Along with ajiaco and picadillo, it appears in the oldest Cuban cookbooks. He is mentioned in several titles in the national narrative.
2 pounds of second grade meat
10 ripe cooking tomatoes or 1 cup tomato puree
3 oil tablespoons
1 large onion
8 garlic cloves
2 large chili peppers
½ cup dry wine
½ teaspoon of vinegar
1 bay leaf
1 teaspoon of cumin
Pepper and salt to taste
Clean, wash and chop the meat into medium pieces. Clean, wash and chop the tomatoes in four. Clean and mince the onion. Clean and mash the garlic. Clean, wash and chop the peppers into strips.
Put a pressure cooker with water and salt on the candle. Add the meat, cover the pot and leave it on the fire for 30 minutes. Take it out and let it cool, crush it and chop it into cubes. Then open it with a fork so that it separates into not very thin strips.
Put a pan on the candle with the oil. Add the onion, garlic, chili peppers, cumin, pepper, and salt and place over medium heat. When it starts to fry, add the tomatoes or the puree and the meat and leave it for 5 minutes. Add the dry wine and vinegar, and keep the composition on fire for 10 minutes, moving it so that it does not stick and the liquid is consumed.
Serve old clothes on platter. Pair it with white rice, fried ripe bananas, and fresh salad.