Sobrebarriga

Step by stepInstructions

1. Season the steak with salt and pepper and brown it in the oil over medium-high heat for 4 minutes per side; set aside.
2. In the same pot, cook the onion and garlic for 3 minutes, then add the tomatoes, cumin, and achiote and simmer 10 minutes into a thick hogao.
3. Return the steak to the pot, pour in the broth, cover, and simmer over low heat for 45 minutes, until fork-tender.
4. Remove the steak, raise the heat, and reduce the sauce for 5 minutes until it coats a spoon.
5. Slice the steak thinly against the grain.
6. Spoon the sauce over the slices and serve with white rice, red beans, and avocado.