This recipe is one of the traditional Colombian stews with a small twist. Baking the meat at the end to give the meat more structure and texture. I see this kind of meat served in a traditional lunch restaurant, that we commonly call as “Corrientazos”. “Corrientazos” are usually small neighborhood restaurants. Colombians usually eat at “Corrientazos” in a busy week day where you couldn’t bring your own lunch but you still want to have that homemade lunch experience.
In Colombia, we love using flank stake for so many dishes. Flank stake is really flavorful and, in my opinion, hard to go wrong with. As you may have noticed, I like seasoning meats with tomatoes. You can probably guess that this is not the exception. This meat it is really thin, which helps it to take in the seasonings.