Hehe, it's the traditional Caldereta recipe, I just added more than a few green chilis.Cube a kilo of tomatoes and boil (don't add water) for around 30 minutes in low flame. This'll be the tomato sauce.
While the tomatoes are stewing, brown about a kilo of beef cubes in olive oil and set aside. brown a small slab of pork liver, chop and set aside. Brown some sliced chorizos, and set aside.
In the same oil (or add a few more drops), sauté chopped onions and crushed garlic. Add the beef and the liver, and stir for a bit. Pour in the tomato sauce, and about half a cup of white wine vinegar (this tastes better, trust me). Stew for a bit. I prefer to just partially cover the pot so the vinegar's strong taste evaporates and leaves a sweetish flavor. I don't know if that's true, but it works for me. If the sauce is too thick, just add some water.When the meat is halfway tender, mix in some cubed carrots and potatoes and sliced bell peppers. Add salt and whole black pepper a some laurel (or bay?) leaves. Add some whole pitted olives too.
Stew some more until the meat is tender and that's it! Put out the flame and throw in a handful of green chilis.
I took a picture before adding the green chilis. Then completely forgot. Oops.
