Blend the garlic, onion, bay leaves, pepper, thyme, oregano, and a cup of vegetable oil.
Make small cuts in the meat.
Pour the sauce over the meat to marinate, but make sure the sauce seeps into the cuts you made.
Place a piece of meat and drizzle with juice, then another piece and drizzle with orange juice again, and so on.
Let the meat marinate for at least one day, but if that isn't possible, 3 hours will be sufficient.
One hour before cooking the meat, cut the lemons and squeeze them over the meat. At the same time, add salt and constantly move the meat so that both the lemon juice and salt adhere to all sides of the meat cuts.
Let the meat rest for one more hour after adding the lemon and salt.
Skillet:
Place the meat and any remaining sauce in a skillet; if there isn't much sauce left, you can add oil.
Cook over medium heat for between one and a half to 2 hours. Keep stirring the meat constantly so that it starts to soften and there is almost no liquid left in the skillet. Place a lid on it to speed up the cooking process; if not covered, it can take up to 3 hours.
Once it is tender, remove the meat and cut it into small pieces.
Return the small pieces to the skillet until the marinade liquid completely evaporates and only the oil remains. This will allow you to brown the meat to your liking.
Pressure cooker:
In a pressure cooker, place the meat and add a little water to cover only half of the meat. Add the remaining marinating sauce and salt to taste.
Cook the meat for approximately 30 minutes or until steam starts escaping from the pressure cooker.
Once the 30 minutes have passed, remove the meat and cut it into small pieces.
In a skillet over low heat, add a little oil and fry the pieces. Keep stirring constantly. It is recommended that the meat remains tender inside and crispy outside.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?