Sobrebarriga sudada

Sobrebarriga is a popular Colombian dish that is typically made by slow-cooking a tough flank steak until it is so tender that it pulls apart easily, although it can also be prepared with meatballs, chicken, or fish. It is traditionally simmered in salsa criolla, consisting of tomatoes, onions, garlic, cumin, and bell peppers. The dish is often served with rice, potatoes, and arepas on the side. It is recommended to garnish the stew with chopped coriander and avocado slices.