Step 1

Mix all the ingredients, except for the oil, in a bowl or re-sealable bag. Make sure the meat is covered evenly in the marinade and leave to rest in the fridge for at least 2 hours or even overnight if possible.

Step 2

To cook, first drain the excess liquid from your meat, then heat the oil in a big pan and fry gently until it cooks, will take about 15 minutes on medium heat.

Step 3

Serve with hot soft pita or flour tortillas.

Step 4

Remove the stem from the chilies and discard the seeds. Use all of the water to boil them for five minutes, after that leave them soaking for five more minutes to cool.

Step 5

In a blender, mix all the ingredients including the water you used to boil the chilies. Blend until it turns into a smooth puree and season with salt to taste.

Step 6

If you’re using a paste, proceed to put all the ingredients directly in a blender and puree, and season with salt last.