Chamorro en Salsa Verde + VIDEO

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.

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.

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

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.

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.

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.

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

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.

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

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.

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!

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.

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.

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.

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!

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

Table of Contents

• 1 Chamorro en Salsa Verde
  • 1.1 Ingredients
  • 1.2 Instructions
  • 1.3 Video
  • 1.4 Notes
  • 1.5 Nutrition
    • • 1.5.0.1 Maggie Unzueta

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 minutes

Cook Time: 40 minutes minutes

Total Time: 45 minutes 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
• ▢ ¼ 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.”