Ají de cabeza

Instructions

1. Clean the meat and place it in a large pot with the water, bay leaf and a pinch of salt, then simmer covered for 2 hours 30 minutes.
2. Drain the meat, let it cool slightly, then shred it finely, removing the sinew and fat.
3. Peel and cut the chayotes into cubes, seed and slice the peppers, and chop the onions, garlic and tomatoes.
4. Sauté the onions, peppers and garlic in the oil until very soft, then add the tomatoes and tomato paste and let reduce for 10 minutes.
5. Stir in the shredded meat, the chayotes, the spices and about 50 cl of the cooking broth.
6. Simmer over low heat for 40 minutes, until the chayotes are tender and the sauce is creamy, then adjust the seasoning.
7. Serve hot with white rice, accompanied by sliced avocado.