Mix together the first 6 ingredients and rub all over the meat. Marinate for an hour or so. Place the meat in a heavy pot, add very little water, put on the lid and sweat the meat for about 45 minutes, until the meat softens. Turn from time to time to avoid burning. Remove meat from the heat and allow to cool a while. Save the cooking liquid. Place the meat on a flat surface and beat it with a meat hammer, until about 1-2 cm thick. Then cut into pieces and string the meat (pull it apart into thread of meat), as thin as possible. Put the oil into the cooking pot and gently fry the onion until it browns a little. Add the cooking liquid, the Aji Dulce, and the shredded meat. Cook gently, stirring constantly, for about 35-40 minutes, until the meat is almost completely dry and shiny.

This recipe was adapted from " Mi Cocina" by Armando Scannone. The definitive volume on Venezuelan cooking! The recipe for pisillo is used frequently for game and for tougher cuts of meat. Serves 6