Heat the lard, then add the milk, orange juice, garlic head, and herbs. Cut the meat into small pieces and add it to the lard. Season with salt and cook for about 1 1/2 hours or until almost all the liquid is absorbed. After this time, let the meat start to brown in the lard and set aside.

For the sauce. Dice the tomatoes, peppers, and onion. Sauté them in a pan with the oil and season. Once done, blend them and return to the pan to finish sautéing for 2 minutes. Add the sauce to the meat (optional).