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    Home » Recipes » Beef » Chamorro en Salsa Verde + VIDEO

    Chamorro en Salsa Verde + VIDEO

    Last Updated August 22, 2019. Originally Posted October 1, 2018 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Chamorro en Salsa Verde (Beef Hind Shanks in Mexican Green Salsa) is a yummy and savory Mexican recipe. Serve with rice and veggies.
    Jump to Recipe Print Recipe
    Chamorro en Salsa Verde OCTOBER 1, 2018 MAGGIE UNZUETA LEAVE A COMMENT (EDIT) Pause Unmute -0:36 Fullscreen Chamorro en Salsa Verde (Beef Hind Shanks in Mexican Green Salsa) is a yummy and savory Mexican recipe. Serve with rice and veggies. Follow along the step-by-step photos and see the VIDEO to make this delicious dish. By Mama Maggie's Kitchen

    Chamorro en Salsa Verde (Beef Hind Shanks in Mexican Green Salsa) is a yummy and savory Mexican recipe. Serve with rice and veggies. Follow along the step-by-step photos and see the VIDEO to make this delicious dish.

    Disclosure: This post was sponsored by Rumba Meats. As always, all opinions are mine and mine alone.

    Chamorro en Salsa Verde, or Beef Hind Shank in Mexican green sauce, on a white plate with veggies and rice on a wooden surface next to a fork.

    One of my favorite cuts of meat is Beef Hind Shanks. That creamy and rich center is something to drool for. Bone marrow is full of heart healthy fats. Add a savory sauce like Salsa Verde, and you have a winner for dinner.

    Package of Rumba Meats Beef Hind Shank Cross-Cut on a black granite countertop.

    These Rumba Meats Beef Hind Shanks arrived by mail. That’s right! You order on Amazon and get them delivered nice and cold.

    Get 25% off your order! Use PROMO code: 25MAGGIE
    Valid starting 10/1/2018 and will expire 10/7/2018.
    The promotional code is for a “limited time only while supplies last.”
    Place your order: HERE
    Check out Rumba Meat Boxes: HERE

    Two packages of Rumba Meats Vacuum Packed. One package is upside down.

    Do you see these Rumba Meats Beef Hind Shanks? They are vacuum-sealed which helps lock in the freshness. No freezer burn and yucky flavor here. Tastes like you got it fresh from the butcher … without having to stand in line and take a number.

    Salt and pepper on beef shanks.

    That center though… YUM! Once it’s cooked, the center becomes soft and is one of the most delicious things you’ll ever taste. It’s fatty and creamy. Add salt and pepper to the beef shanks and set them aside.

    Six tomatillos on a black granite counter some with the husks still on.

    To make the salsa verde, start by removing the husks from the tomatillos. How to tell if tomatillos are ready is if they are coming out of the husk. If the husk is on tight, then it’s not ready.

    Green tomatillos, onion, and serrano peppers in a metal stock pot.

    Wash them and put in a pot along with serrano peppers, onion, and garlic. Who says it’s not easy being green?

    Tomatillos, serrano peppers, and onion floating in water in a stock pot.

    Add enough water to cover the ingredients. About 2 cups to make them swim. No life guard required. Bring to a boil and cook for 5 minutes.

    Cooked tomatillos, onions, and peppers in a blender.

    Put all the cooked tomatillos, serrano peppers, onion, and garlic in a blender. I love my blender. It’s my friend in the kitchen. lol.

    Cilantro in a white plate over a blender.

    Cilantro gives food such great flavor even though some people believe it tastes like soap. These naysayers are not your kitchen friends, but I am. 🙂

    Water pouring into the blender.

    Add salt, ground cumin, and water to the blender. You might think it’s not enough water, but remember that the tomatillos are bursting with liquid inside.

    Black blender with ingredients for salsa verde.

    Blend until smooth. Set aside until ready to use. Make extra sauce. So you’re never at a loss for snacking purposes. Bring on those chips!

    Two beef shanks in a metal skillet

    I buy one Rumba Meats Beef Hind Shank for every family member. In this case, it was just me and the Hubs. Salt and pepper the meat. Get the oil screaming hot and sear the meat on one side.

    Browned beef shanks in a metal skillet.

    Add salt and pepper to the side that’s up. Sear the meat for 4-5 minutes before turning. You should see the center starting to get loose.

    Beef shanks in a skillet covered in salsa verde.

    After 4-5 minutes, pour the salsa verde into the pan. Do this carefully and slowly. It will splatter. If you want a clean stove, it really will matter.

    Lid on a metal skillet with beef shanks in salsa verde inside.

    Put a lid on it and cook for 20 minutes. The smell of the Chamorro en Salsa Verde cooking is amazing! It’ll flip your lid. Hahaha!

    Chamorro en Salsa Verde, or Been Shanks in Mexican Salsa Verde, with veggies and rice on a white plate.

    Serve the Chamorro en Salsa Verde with rice and vegetables. This dinner is guaranteed to please the pickiest palates. Hope you enjoy!

    Watch Video to learn how to make Chamorro en Salsa Verde

    Chamorro en Salsa Verde, or Beef Hind Shank in Mexican green sauce, on a white plate with veggies and rice on a wooden surface next to a fork.

    Chamorro en Salsa Verde

    Chamorro en Salsa Verde (Beef Hind Shanks in Mexican Green Salsa) is a yummy and savory Mexican recipe. Serve with rice and veggies.
    5 from 2 votes
    Print Pin Rate
    Course: Beef
    Cuisine: Mexican
    Prep Time: 5 minutes
    Cook Time: 40 minutes
    Total Time: 45 minutes
    Servings: 4
    Calories: 216kcal
    Author: Maggie Unzueta

    Ingredients

    • 6 tomatillos
    • ¼ onion sliced
    • 2 serrano chiles
    • 1 garlic clove
    • 2 cups water + 1 cup water divided
    • 1 teaspoon ground cumin
    • 2 tablespoons Olive Oil
    • 4 Beef Hind Shank
    • 2 teaspoons salt divided
    • 1/4 teaspoon ground pepper

    Instructions

    • In a large stock pot, add tomatillos, onion, serrano chiles, garlic, and enough water to cover everything. 
    • About 2 cups.
    • Cover and bring to a boil. 
    • Continue to cook for 5 minutes. 
    • Drain and let cool slightly. 
    • Add the cooked tomatillos, onion, chiles, garlic, cumin, and 1 teaspoon salt to a blender. 
    • Blend until smooth.
    • Set aside until ready to use. 
    • Season the Rumba Meats beef hind shanks with salt and pepper on both sides. 
    • Heat oil in a large skillet. 
    • Add the beef hind shanks to the pan. 
    • Sear the meat for 5 minutes. 
    • Then turn and brown the other side. 
    • Cook for an additional 5 minutes.
    • Add the salsa verde slowly.
    • Warning: It will splatter. 
    • Cover the skillet and cook for 20 minutes. 
    • Serve with rice and veggies. 

    Video

    Notes

    The salsa verde will splatter when added to the skillet. Stand back!
    How to tell if tomatillos are ready is if they are coming out of the husk. If the husk is on tight, then it’s not ready.

    Nutrition

    Calories: 216kcal | Carbohydrates: 4g | Protein: 23g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 40mg | Sodium: 1229mg | Potassium: 560mg | Fiber: 1g | Sugar: 2g | Vitamin A: 86IU | Vitamin C: 8mg | Calcium: 29mg | Iron: 3mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

    Don’t forget to place your Rumba Meats order: HERE
    Check out Rumba Meat Boxes: HERE
    Get 25% off your order! Use PROMO code: 25MAGGIE
    Valid starting 10/1/2018 and will expire 10/7/2018.
    The promotional code is for a “limited time only while supplies last.”

    Filed Under: Beef, Mexican, Recipes

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    Reader Interactions

    Comments

    1. Courtney

      January 14, 2019 at 4:24 am

      Omg can we say yum?!?! I just love finding new beef recipes. Must give this a try. Yum!

      Reply
    2. Mimi

      January 14, 2019 at 5:02 am

      This looks awesome and pretty easy to make! I like how informative you are and I love your sense of humor! Great post!

      Reply
    3. Lyosha

      January 14, 2019 at 5:29 am

      Looks delicious! Nice recipe. and you plate managing skills are crazy! I feel hungry from just looking at the photos

      Reply
    4. Terri Steffes

      January 14, 2019 at 7:38 am

      That’s not a cut of beef that I use often, but this looks so delicious that I want to try it. We love salsa verde, so it is a no brainer!

      Reply
    5. Kara

      January 14, 2019 at 7:53 am

      This recipe looks and sounds delicious, I love mexican food

      Reply
    6. Shannon Gurnee

      January 14, 2019 at 8:41 pm

      This looks like a delicious meal. I would love to try making this someday.

      Reply
    7. eli

      January 14, 2019 at 9:55 pm

      I just had the best salsa verde the other day. I can’t wait to get cookin’ again

      Reply
    8. natalie

      January 15, 2019 at 7:40 am

      Oh this looks lovely and nice and easy to make. Great little recipe

      Reply
    9. Jasmine Hewitt

      January 15, 2019 at 12:53 pm

      this has me hungry. i would love to try making this soon

      Reply
    10. Angela Fernando

      January 16, 2019 at 1:06 am

      I just love Mexican food! I often go to the Mexican restaurant in my city whenever I want to eat something spice! Your stuff made we wanting to return today!

      Reply

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