Carne ripiá or ropa vieja

The meat you should buy has to be for larding. I buy it in Mercadona that comes already cleaned of fat directly for cooking.

Put the taco in a pressure cooker with water to cover the meat, a splash of AOVE and a little salt. Normally at maximum heat between 20 and 45 minutes depending on the size. When it is done we fray it with our hands (it must have cooled down) or with the help of two forks. This is the most difficult part and requires more patience.

In a separate pan put half a white onion, a piece of red and green bell pepper very chopped (I use a mincer). With a splash of Aove and salt. When it is well poached add the tomato sauce. And then the meat.