During Hispanic Heritage Month, I enjoy preparing dishes learned from Mom. This simple guisado (stew) of green chile beef and potatoes prepared with beef hind shank, is just one of the many recipes my family enjoys. To keep the the traditions going become a mentor to the younger generation in your family. Teach them the family recipes that have been shared over and over with lots of love.
Course Beef, Main Course
Cuisine Mexican
Prep Time 35 minutesminutes
Cook Time 1 hourhour5 minutesminutes
Total Time 1 hourhour40 minutesminutes
Servings 6Servings
Ingredients
6tablespoonsof grapeseed or olive oil
1 ½pounds-2 pounds Rumba Meats Beef Cross Cut Hind Shanksliced
1tsp.kosher salt
1tsp.fresh cracked pepper
1tsp.granulated garlic
1tsp.cumin
1cupwhite oniondiced
3large cloves of garlicminced
6previously roasted green Anaheim chile peppersdiced (2 cups)
2cupstomatillo salsahomemade or store bought
¾cupbeef broth or water
½tspMexican oreganocrushed
1poundrusset potatoeswashed and diced
Instructions
At medium heat, preheat 3 tablespoons of oil in a large skillet for a few minutes. Add the beef. Season with salt, pepper,garlic and cumin. Stir well to combine and continue cooking until beef is nicely browned, about 15 minutes.
Mix in the onion and garlic. Saute for another 4 minutes. Mix in all of the roasted green chile, tomatillo salsa and broth. Stir well to combine. Add in ½ teaspoon of crushed Mexican oregano. When it comes up to a boil, taste for seasonings and adjust to your liking.
Reduce the heat to a low simmer and cover.
While the beef simmers, heat the remaining oil at medium heat in a separate skillet. Add all the potatoes and spread out evenly.
Cover skillet with a lid. Continue cooking the potatoes for 20 minutes, stirring as needed. Transfer potatoes to the skillet with beef. Stir well to combine and simmer for another 10 minutes or until beef is tender and potatoes are coked all the way through.