Brown one onion and 1 clove of garlic with 1 tsp of salt in a pressure cooker. Add the skirt steak and cover with water, cook for 45 minutes or until tender. Remove the meat and shred with a fork.

Add the peppers, the 2nd onion, the last 2 cloves of garlic and saute in a large frying pan with remaining one tsp of salt. Once softened, add the Spanish red wine, tomatoes, tomato sauce, bay leaves, cumin, oregano and parsley. Mix well and add the shredded meat. Simmer on low for 15 minutes. If you like lime, at the end, squeeze in a little lime to taste and remove the 2 bay leaves prior to serving. Serve with white rice, black beans, plantains, etc.