Cut the meat first into slices, then into strips.
Remove the skin from the onion and garlic, chop the onion finely. Blanch (scald) the tomatoes with boiling water, remove the skin, seeds and stalks. Coarsely chop the flesh.
Slit open the chili peppers, remove the seeds, rinse and cut into strips.
Heat the oil in a wide frying pan and fry the meat heartily in portions, then remove.
Sauté the onion in the remaining fat until translucent. Stir in the tomatoes and the chilies, squeeze out the garlic and add. Season with vinegar, salt and pepper. Simmer the sauce for 10 minutes at a low temperature.
Stir in the meat and its juices and heat for about 5 minutes.
Rinse the coriander or parsley, shake dry, chop the leaves and fold in.
Serve with long-grain rice.
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