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.
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.
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.
Put all the cooked tomatillos, serrano peppers, onion, and garlic in a blender.
Add cilantro, salt, ground cumin, and water to the blender.
Set aside until ready to use. Make extra sauce, so you’re never at a loss for snacking purposes. Bring on those chips!
Add the seasoned beef hind shanks to the pan and sear the meat.
Then turn and brown the other side, and let them cook for 5 minutes more.
After 4-5 minutes pour slowly the salsa verde into the pan, it will splatter. Put a lid on it and let cook.
Serve the Chamorro en Salsa Verde with rice and vegetables. Hope you enjoy it!