Chama (Bolivian chama)

Instructions

1. Cut the meat into large pieces, then mix with the vinegar, crushed garlic, cumin, paprika, oregano, salt and pepper. Leave to marinate in the fridge for at least 2 hours.
2. Slice the onions, dice the tomatoes and deseed the chili.
3. Heat the oil in a casserole over medium heat and brown the drained meat on all sides, about 10 minutes.
4. Add the onions and cook until translucent, then add the tomatoes and chili.
5. Pour in the water, add the bay leaf if using, cover and simmer over low heat for 1 h 30 to 2 h, until the meat is very tender.
6. Meanwhile, boil the potatoes and cook the rice separately.
7. If the sauce is too runny at the end, reduce it uncovered for a few minutes.
8. Serve the meat coated in its sauce with the potatoes and rice.