Preparation:

1. Smash the garlic cloves with the chili paste in a mortar, along with allspice, a bay leaf, white pepper and coarse salt.
2. When it’s all mixed together forming a porridge , add the white wine and rub the meat with this double vine, letting it stay overnight, turning it from time to time.
3. The next day, pour the sliced onion, olive oil, lard and oil in a frying pan. Heat and add the meat, leaving it brown on all sides, without burning.
4. Place the meat on a baking sheet with the onion and the fat, add a sliced bay leaf, cinnamon, paprika, the skinless tomato and the wine, garlic and bay leaf brine., and take it to the oven.
5. When the meat is almost ready, place potatoes previously cooked in salted water in the roasting pan, taking them to brown in the pan.