Season the meat with orégano, a pinch of pepper and a teaspoon of salt.
2. Browning the meat
Heat the oil over medium heat in a deep-bottom pot. Add the meat and cook stirring (careful with splatters of hot oil). It will release some liquid, once it has evaporated cook until it browns.Add half a cup of water and cover. Cook until the water has evaporated (be careful you don't let the meat burn).
3. Cooking the cocombro
Add the gherkin and cook stirring until it has heated through. Add another half a cup of water. Cover and cook for 10 minutes, or until the gherkins are cooked through (you should taste them).
4. Making the sauce
Let the liquid evaporate and add peppers, garlic, and onion. Stir and cover. Simmer for 2 minutes.Add the tomato sauce and a cup of water. Mix well and simmer until it breaks the boil.Season with salt to taste. Add the cilantro, stir, and remove from the heat and serve.