Chamorro en Salsa Verde


Beef Hind Shank Tomatillos Onion sliced Serrano chiles Garlic Water Ground cumin Olive Oil Salt Ground pepper


Season the beef hind shanks with salt and pepper on both sides.

Season the meat


Remove the husks from the tomatillos and wash them. If the tomatillos are coming out of the husk, they are ready. If the husk is on tight, then it’s not.

Remove the husks


Put the tomatillos in a pot along with serrano peppers, onion, and garlic. Add enough water to cover the ingredients, then bring to a boil and cook.

Boil the salsa ingredients


Put all the cooked tomatillos, serrano peppers, onion, and garlic in a blender.

Place them in a blender


Add cilantro, salt, ground cumin, and water to the blender.

Add cilantro and water


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

Blend until smooth


Add the seasoned beef hind shanks to the pan and sear the meat.

Sear the meat


Then turn and brown the other side, and let them cook for 5 minutes more.

Turn the meat and let cook


After 4-5 minutes pour slowly the salsa verde into the pan, it will splatter. Put a lid on it and let cook.

Pour the salsa


Serve the Chamorro en Salsa Verde with rice and vegetables. Hope you enjoy it!


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