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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.
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5 from 2 votes

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.
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Beef
Cuisine: Mexican
Servings: 4
Calories: 216kcal


  • 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


  • 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. 



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.


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