As you may know, I was born and raised in Venezuela. Mi bisabuelita was Bogotana, and in Caracas we all grew up with the flavors and aromas of the Colombian Caribbean coast, and the seasoning of those wonderful women with dark skin and wide hips who did everything singing.
The best part was those women loved us as if in that transmuted love, they loved the children they had left behind in Riohacha, Santa Marta, Barranquilla, Cartagena and Coveñas, where the daily bread is fried arepas, empanadas, patacones, and sancochos; where they drink agua de panela (piloncillo) and tamarind juice; and where guayabas, marañones, zapotes, nísperos, guanábanas, and anones are picked from patios and solares.
So today, the Independence of Colombia, I could not help thinking about Erica Dinho and her cooking blog My Colombian Recipes and therefore share one of her recipes: this delicious flank steak in creole sauce.
More from MamásLatinas: Try this decadent Latino-style chocolate and coffee mousse (EXCLUSIVE RECIPE)
Erica says her abuelita used to make this recipe for Sunday family gatherings and serve it with white rice, cassava, French fries, and avocado. Just thinking about it makes me salivate. Here is Erica's recipe, with an invitation to visit and follow her blog.
Tip: For the meat to be tender, flank steak must be cooked for a long time. You can cook it in a pot, in a pressure cooker, or in a slow cooker.
Sobrebarriga in Colombian creole sauce
Makes 4 to 6 servings
Ingredients for the meat
2 pounds flank steak
8 cups water
Salt
Pepper
1 large onion, cut in two
2 scallions
3 garlic cloves
Preparation:
Put all ingredients in a pot and cook covered for 3 hours over medium heat until meat is tender. Remove meat from the pot and reserve.
Ingredients for the Creole sauce
2 tablespoons vegetable oil
1 red bell pepper, chopped
4 ripe tomatoes, chopped
1 large onion, chopped
3 scallions, chopped
2 garlic cloves, crushed
1/2 teaspoon ground achiote (annatto)
1/2 teaspoon ground cumin
Salt
Pepper
Preparation:
In a skillet over medium heat, heat oil and sauté all the ingredients for 6 to 8 minutes until wilted.
Serve the meat with the sauce.
For more of Erica's recipes, visit her cooking blog.
