Chamorro en Salsa Verde
Serves 245 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. Follow along the step-by-step photos and see the VIDEO to make this delicious dish.
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What you need
Instructions
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.View original recipe