Fritada

Instructions

1. Cut the meat into large cubes of about 4 cm and season them with salt, cumin, achiote and oregano.
2. Melt the lard in a large pot over medium heat, then add the meat, garlic, bay leaf and sliced onions.
3. Pour in water up to halfway up the meat and let it simmer gently for about 1 hour, stirring from time to time.
4. Turn up the heat, let all the water evaporate and the fat render out, then brown the meat for 10 to 15 minutes, turning it until it is a nice golden brown.
5. Meanwhile, thinly slice the cabbage and red onion, and toss them with the diced tomato and lime juice.
6. Serve the fritada well browned with the corn, potatoes boiled in water and the cabbage salad.