Coat heated FireDisc with lard or oil, add seasoned cubed cabrito to the disc, sauté until browned, add one sliced onion and one sliced green bell pepper and sauté until veggies are tender. Add water, 2 garlic cloves, and two bay leaves to the disc.
Make a paste from garlic, peppercorns, cumin, flour, chicken bouillon, and dried chilies that have been stewed in water. Blend the ingredients with the chili water to form the paste. Add paste to the guisado a tablespoon at a time until it has the color and flavor you desire.
Remove the bay leaves and season with salt and pepper. Simmer for 20 minutes and reduce the sauce. Enjoy!