Heat a large pan or pot and add olive oil
When oil is hot but not smoking add the meat to sear on both sides until brown (about 3-4 minutes per side)
Add chopped garlic and sliced onion. Stir and let then sweat for a couple of minutes
Add all peppers. Stir and let it go for a couple of minutes
Add salt, cumin, tomato paste, apple cider vinegar and half of the chopped cilantro (just 1 tbsp, reserve the rest for garnish)
Stir everything together and add 1-2 tbsp of water if needed
Cover with a lid and simmer on low heat for 3 hours, making sure to flip meat now and then and to keep the liquid level in the pan barely covering the flap steaks
Take out the meat, pull it with two forks (it will shred effortlessly once the meat is cooked perfectly). Return it to the pan, stirring everything together. Cover and preferably keep cooking the stew for 5 more minutes.
Remove from the stove and serve immediately or let it rest for a few minutes. It is delicious no matter what and will be even tastier the next day if you have leftovers. Enjoy!!