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. Follow along the step-by-step photos.

One of my favorite cuts of meat is Beef Hind Shanks. That creamy and rich center is something to drool for. Bone marrow is full of heart healthy fats. Add a savory sauce like Salsa Verde, and you have a winner for dinner.

These Rumba Meats Beef Hind Shanks arrived by mail. That’s right! You order on Amazon and get them delivered nice and cold.

Do you see these Rumba Meats Beef Hind Shanks? They are vacuum-sealed which helps lock in the freshness. No freezer burn and yucky flavor here. Tastes like you got it fresh from the butcher … without having to stand in line and take a number.

Salt and pepper on beef shanks.

That center though… YUM! Once it’s cooked, the center becomes soft and is one of the most delicious things you’ll ever taste. It’s fatty and creamy. Add salt and pepper to the beef shanks and set them aside.

Six tomatillos on a black granite counter some with the husks still on.

To make the salsa verde, start by removing the husks from the tomatillos. 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.

Add enough water to cover the ingredients. About 2 cups to make them swim. No life guard required. Bring to a boil and cook for 5 minutes.

Cooked tomatillos, onions, and peppers in a blender.

Put all the cooked tomatillos, serrano peppers, onion, and garlic in a blender. I love my blender. It’s my friend in the kitchen. lol.

Cilantro gives food such great flavor even though some people believe it tastes like soap. These naysayers are not your kitchen friends, but I am. 🙂

Water pouring into the blender.

Add salt, ground cumin, and water to the blender. You might think it’s not enough water, but remember that the tomatillos are bursting with liquid inside.

Black blender with ingredients for salsa verde.

Blend until smooth. Set aside until ready to use. Make extra sauce. So you’re never at a loss for snacking purposes. Bring on those chips!

Two beef shanks in a metal skillet

I buy one Rumba Meats Beef Hind Shank for every family member. In this case, it was just me and the Hubs. Salt and pepper the meat. Get the oil screaming hot and sear the meat on one side.

Browned beef shanks in a metal skillet.

Add salt and pepper to the side that’s up. Sear the meat for 4-5 minutes before turning. You should see the center starting to get loose.

Beef shanks in a skillet covered in salsa verde.

After 4-5 minutes, pour the salsa verde into the pan. Do this carefully and slowly. It will splatter. If you want a clean stove, it really will matter.

Lid on a metal skillet with beef shanks in salsa verde inside.

Put a lid on it and cook for 20 minutes. The smell of the Chamorro en Salsa Verde cooking is amazing! It’ll flip your lid. Hahaha!

Chamorro en Salsa Verde, or Been Shanks in Mexican Salsa Verde, with veggies and rice on a white plate.

Serve the Chamorro en Salsa Verde with rice and vegetables. This dinner is guaranteed to please the pickiest palates. Hope you enjoy!

 

Recipe

Chamorro en Salsa Verde

Servings: 4 servings
Author: Maggie Unzueta - Momma Maggie's Kitchen

INGREDIENTS

  • Rumba® Beef Hind Shank
  • 6 tomatillos
  • ¼ onion, sliced
  • 2 serrano chiles
  • 1 garlic clove
  • Water
  • 2 tablespoons Olive Oil
  • 4 Rumba Meats beef hind shank
  • Salt and Pepper

INSTRUCTIONS

  1. In a large stock pot, add tomatillos, onion, serrano chiles, garlic, and enough water to cover everything.
  2. Cover and bring to a boil.
  3. Continue to cook for 5 minutes.
  4. Drain and let cool slightly.
  5. Add to tomatillos, onion, chiles, and garlic to a blender.
  6. Blend until smooth.
  7. Set aside until ready to use.
  8. Season the Rumba Meats beef hind shanks with salt and pepper on both sides.
  9. Heat oil in a large skillet.
  10. Add the hind shanks to the pan.
  11. Cook for 5 minutes.
  12. Then turn and brown the other side.
  13. Cook for an additional 5 minutes.
  14. Add the salsa verde slowly, or it will splatter.
  15. Cover the skillet and cook for 25 minutes.
  16. Serve with rice and veggies.