Chamorro en Salsa Verde

INGREDIENTS

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

01

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

Season the meat

02

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

03

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

04

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

Place them in a blender

05

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

Add cilantro and water

06

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

07

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

Sear the meat

08

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

Turn the meat and let cook

09

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

10

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

Provecho!

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