Reviewed: Jun. 10, 2009

My son made this for his Spanish class project & it was the definite hit of the class!!! Everyone raved about how good it was! We don't have a pressure cooker & were making too much to go in the slow cooker, so we browned the meat & put everything in a pot on top of the stove & cooked it on low (after bringing it to a boil first) for about 3 hours. Sooooo delicious!! We'll be making this for our own family!

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texngal

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Reviewed: Mar. 7, 2008

This was ok. I like the idea but it needs a bit more flavor. I'm not very good at this kind of thing, but maybe some cumin & chile powder to spice it up a bit. Any suggestions anyone? I would like to try it again.

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BLUEBUG52

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Feb. 27, 2007

I've been following this recipe for years - and thought I should add my reveiw.... my husband is from Colombia also, and says that this tastes just like his mom used to make. My whole family love it... we have it with rice and fried plantains.

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Cindy B

Cooking Level: Intermediate

Home Town: New Brunswick, New Jersey, USA

Living In: Doylestown, Pennsylvania, USA

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Reviewed: Mar. 6, 2005

Such a weird combination, but the end result is so good. The whole family liked it.

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RANDOMFOO

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Reviewed: Feb. 7, 2005

You can also cook the flank and after it is tender put in the oven for 20 minutes. I just want to add that the real name of this is Sobrebarriga (with B and all together)

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COOKINGBUNCHES

Cooking Level: Intermediate

Home Town: Bogota, Distrito Capital De Bogota, Colombia

Living In: Toronto, Ontario, Canada

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Reviewed: Jul. 20, 2003

I have made this several times in my pressure cooker. Any meat cooked in the pressure cooker is tender - and this is a nice blend of potatoes/onions with a sauce. The sauce is thin - but is really good on rice.

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