Chamorro en Salsa Verde | Mama Maggie's Kitchen

Mama Maggie's Kitchen

Chamorro en Salsa Verde

Serves 430 mins prep40 mins cook

Chamorro en Salsa Verde (Beef Hind Shanks in Mexican Green Salsa) is a yummy and savory Mexican recipe. Serve with rice and veggies.

0 servings

What you need

tomatillo

onion

serrano pepper

garlic

cup water

tsp ground cumin

Cobram Estate Olive Oil, Extra Virgin, Classic Flavor

tbsp olive oil

beef shank

tsp salt

McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam

tsp pepper

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Instructions


0 In a large stock pot, add tomatillos, onion, serrano chiles, garlic, and enough water to cover everything.&nbsp;
1 About 2 cups.
2 Cover and bring to a boil.&nbsp;
3 Continue to cook for 5 minutes.&nbsp;
4 Drain and let cool slightly.&nbsp;
5 Add the cooked tomatillos, onion, chiles, garlic, cumin, and 1 teaspoon salt to a blender.&nbsp;
6 Blend until smooth.
7 Set aside until ready to use.&nbsp;
8 Season the Rumba Meats beef hind shanks with salt and pepper on both sides.&nbsp;
9 Heat oil in a large skillet.&nbsp;
10 Add the beef hind shanks to the pan.&nbsp;
11 Sear the meat for 5 minutes.&nbsp;
12 Then turn and brown the other side.&nbsp;
13 Cook for an additional 5 minutes.
14 Add the salsa verde slowly.
15 Warning: It will splatter.&nbsp;
16 Cover the skillet and cook for 20 minutes.&nbsp;
17 Serve with rice and veggies.&nbsp;

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