Shredded Flank Steak with Potatoes in Green Salsa

Shredded Flank Steak with Potatoes in Green Salsa
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6 servings Guisado de Carne en Salsa Verde
Ingredients
  • 2 pounds flank steak cut into 3- to 4-inch chunks
  • 2 bay leaves
  • Half of a white onion
  • 3 garlic cloves peeled
  • 1 teaspoon kosher or coarse sea salt
  • 10 black peppercorns optional
  • 1 pound tomatillos husks removed and rinsed
  • 1 garlic clove peeled
  • 1 jalapeño or serrano chile or to taste
  • 1/3 cup coarsely chopped white onion
  • 1 cup cilantro leaves and top part of stems
  • 1/2 teaspoon kosher or coarse sea salt or more to taste
  • 2 tablespoons vegetable oil
  • 1 pound baby red potatoes (if they are not so small halved or quartered to be bite size)
To Prepare
  • Place meat in a soup pot or large, heavy pot along with the bay leaves, half an onion, 3 garlic cloves, 1 teaspoon salt and black peppercorns. Cover with water up to 2 inches above top of the meat. Bring to a boil over medium-high heat, reduce the heat to medium and simmer, partially covered, for 50 minutes to an hour, until the meat is thoroughly cooked and soft. Strain, reserving 3 cups of the meat cooking liquid. Once the meat has cooled enough to handle, shred it into pieces.
  • Place the tomatillos, 1 garlic clove and chiles in a saucepan and cover with water. Bring to a simmer over medium heat, and cook until the tomatillos have changed their color from bright green to pale green and are soft and thoroughly cooked but not coming apart, about 10 minutes. Drain and place in a blender or food processor, adding only one chile to begin. Add the onion, cilantro and salt to the blender and puree until smooth. Taste for heat, adding more chile until you have the desired amount of heat.
  • Heat the oil in a large casserole pan over medium heat. When the oil is hot but not smoking, pour the salsa into the pan, along with the potatoes and cook, partially covered, until the sauce thickens slightly, about 5 to 6 minutes. Toss in the shredded meat and pour in 2 cups of the meat cooking liquid. Stir and cook uncovered for about 25 minutes, or until the potatoes are completely cooked through and soft and the stew has thickened considerably. Add more cooking liquid if the sauce is thickening too much.
  • Serve with a side of warm corn tortillas.
Ingredients
  • 2 pounds flank steak cut into 3- to 4-inch chunks
  • 2 bay leaves
  • Half of a white onion
  • 3 garlic cloves peeled
  • 1 teaspoon kosher or coarse sea salt
  • 10 black peppercorns optional
  • 1 pound tomatillos husks removed and rinsed
  • 1 garlic clove peeled
  • 1 jalapeño or serrano chile or to taste
  • 1/3 cup coarsely chopped white onion
  • 1 cup cilantro leaves and top part of stems
  • 1/2 teaspoon kosher or coarse sea salt or more to taste
  • 2 tablespoons vegetable oil
  • 1 pound baby red potatoes (if they are not so small halved or quartered to be bite size)
To Prepare
  • Place meat in a soup pot or large, heavy pot along with the bay leaves, half an onion, 3 garlic cloves, 1 teaspoon salt and black peppercorns. Cover with water up to 2 inches above top of the meat. Bring to a boil over medium-high heat, reduce the heat to medium and simmer, partially covered, for 50 minutes to an hour, until the meat is thoroughly cooked and soft. Strain, reserving 3 cups of the meat cooking liquid. Once the meat has cooled enough to handle, shred it into pieces.
  • Place the tomatillos, 1 garlic clove and chiles in a saucepan and cover with water. Bring to a simmer over medium heat, and cook until the tomatillos have changed their color from bright green to pale green and are soft and thoroughly cooked but not coming apart, about 10 minutes. Drain and place in a blender or food processor, adding only one chile to begin. Add the onion, cilantro and salt to the blender and puree until smooth. Taste for heat, adding more chile until you have the desired amount of heat.
  • Heat the oil in a large casserole pan over medium heat. When the oil is hot but not smoking, pour the salsa into the pan, along with the potatoes and cook, partially covered, until the sauce thickens slightly, about 5 to 6 minutes. Toss in the shredded meat and pour in 2 cups of the meat cooking liquid. Stir and cook uncovered for about 25 minutes, or until the potatoes are completely cooked through and soft and the stew has thickened considerably. Add more cooking liquid if the sauce is thickening too much.
  • Serve with a side of warm corn tortillas.

75 comments on “Shredded Flank Steak with Potatoes in Green Salsa

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  1. I have also learned that this recipe works great with chicken as well ( for my mom who doesn’t eat red meat ) ! Thanks again

  2. Hi Pati, G’day from Australia. We have just discovered your show and love it. I made this and it was terrific. Where we live we have a bit of trouble sourcing Tomatillos and the like but with a bit of effort we did and the result was worth it. Keep up the good work.

  3. I realize this is one of your older recipes but I just keep coming back to it. I love the combination and usually do all 3 meals for a huge family dinner at my house. I always come off as the best cook and I have you to thank! This flan is to die for!

  4. Tastes and smells like home. Thank you for translating it so simply! Served with rice, burrito style, and a slice of lime! Yum!

  5. Made this. This is an OK recipe and fairly easy to make.
    But I found (for me) it did not have a whole lot of flavor.
    I later melted some Monterey Jack on top which did add another dimension but still could have used some additional flavor.

  6. Pati, I can’t believe that this recipe is not in your cookbook. I made it but used a chuck roast instead of flank steak (for which it took almost an hour more.)I was thrilled with the outcome! It had such complexity. Your the Lidea of Mexican cooking. Can’t wait to try more of your recipes, but really wish this one was in your cookbook.

    1. Hola Cindy, Thank you! My cookbook preceded Season 3 of my show, so this recipe came after. Very happy to hear you tried it!!

  7. Hello Pati,

    I love your recipes and your show. I just wanted to know what kind of cookware do you use? Your pots and pans are so colorful I really like them.

    Thank You,

    Ana

  8. Hola Pati,

    Your recipes are so delicious and easy to make, thanks so much for your show! I am going to a mexican carniceria later and was wondering how yo say flank steak in Spanish?

    Thanks!

  9. Hola Pati I cook two of your recipe the shredded flank steak with potatoes in green salsa and my 15 year daughter did the orange vanilla flan we are in love with your recipes I can’t wait to cook more of your delicious recipes.

  10. Pati I cook two of your recipes the shredded flank with potatoes in green salsa and the orange vanilla flan my family love your recipes they are so delicious thank you

  11. Pati thank you so much for this recipe. It was so easy to cook and really delicious. My husband and I wanted something different and when I saw this episode I knew I wanted to make this.

  12. Buenos dias Pati! Me encanta esta receta! Tan facil y deliciosa. I made it the same evening I watched the episode and I’m making it again tonight for a guy I recently started dating. I’m sure he’ll enjoy it as much as I do! Mil gracias 🙂

    Sinceramente,
    Ana Raquel

    1. I’m sorry to hear this, Amanda. Maybe try cooking the flank steak longer next time. It should cook until it will pull apart very easily.

      1. Thank you so much for replying. I ordered your cookbook the same night I made this and it arrived today. I’m so excited to start going through it! I think part of my problem also was I used more potatoes and steak but didn’t really make a double recipe of the sauce. My husband is a meat and potatoes kind of guy. He grew up on a farm in Iowa. Im slowly able to find other things that I can add into his diet (it has only taken 20 years:-D) Can you believe that growing up he NEVER had homemade tacos or even spaghetti! Thanks again

  13. Gua!!!! Que receta tan fabulosa!!! WOW!!! What a fabulous recepie!! I really enjoy watching your program from Albuquerque, New Mexico. You give us authentic Mexican home cooking–comida casera–and that is what I like. Vicki

  14. For my first Mothers Day, I decided to fix this for dinner. It was wonderful!!! Such a memory of fixing a wonderful dinner with the ” help ” of my son. I hope to encourage in him a love of cooking. Thank you Pati! So happy I found your show a few nights ago.

  15. Hi pati im in love with your show specially with this recepie i been craving it. I told my mom about your recepie and i hope we try it soon. Plus i wanted to comment i love when you have your boy on the show specially juju ahaha i think his so funny.

      1. I really appreciate you taking the time to reply back(: another thing I enjoy is watching all the beautiful states from my tierra caliente Michoacan <3

      2. I really appreciate you taking the time to reply back(: another thing I enjoy is watching all the beautiful states from my tierra caliente Michoacan <3!

  16. Pati, I love to cook and try new recipes. I recently discovered Pati’s Mexican Table on WTTW Create a PBS in Chicago Illinois, and what a great discovery. Your recipes, and show are fantastic. I love the flavors of Mexican cuisine. And you have a cookbook fabuloso!

  17. I just loved your dad and the way you just beam when you talk about him. Brought a tear. The love both ways really shows. How about sharing the recipe of what he made. Phone rang and I missed most of it.
    Love your show I just can’t take the heat from the peppers.

  18. I have never cooked with tomatillos before. After reading about them, I decided we should have looked for smaller ones that would have tasted a little sweeter. I served this with a generous dollop of sour crème on the side, and it was yummy. I also noticed the lime wedges in the photo. Should we squeeze some over it too?

  19. Pati,

    I love your show,I watch from St. Paul, Minnesota on PBS.
    My son lives in Houston TX and I know they have good Mexican food down there but I share your recipes with him,(He likes to cook)because it makes me feel closer to him.

    Thanks for such great recipes to share.

    Barb

  20. Hola Pati,

    Acabo de ver tu programa de cocina por primera vez apenas hace unos minutos y me encanto. No pude evitar el venir inmediatamente a ver tu sitio en el internet. Me encantan los postres asi que muy pronto estare haciendo el flan con naranja y vainilla (espero me salga tan rico como a ti). Tratare las otras recetas tambien por supuesto. Gracias por compartir. Saludos.

  21. Hi! I loved watching your show for the first time today and want to try this recipe for an event I am hosting on Tuesday night. Since I work, I’d like to make the dish this Sunday. Would it be as good if I make it a few days in advance?

    1. Hola Pierrette, I apologize…it sounds like I’m a few days late in responding. Yes, it will be fine if you make it a few days ahead.

  22. Thanks, Pati! I love any meat in salsa verde, but the waxy little potatoes make this one memorable. Rolled up in a fresh, warm corn tortilla, it’s one of the most delicious tacos I have ever tasted. Made it yesterday … my supermarket was selling large packages of sirloin pork chops for about $2.50 a pound, so that’s what I used.

  23. Hola Pati me encanta tu programa vivo en Ciudad Juarez Mexico, y lo veo en el canal 13 PBS , todas tus recetas son tan ricas, que dan ganas de cocinar al verte.

  24. Pati
    I caught your show in Phoenix, PBS, and my wife and I really enjoyed your relaxed style. You come across pleasingly well. I am going to do your shredded flank steak for Super Bowl Sunday with my friends. I know it will be superb. ALSO, we love chili
    relanos and didn’t see anything on your site. I don’t know why but we love them and I must tell you it is very difficult to find a really good one in a restaurant.

    1. Hi Daniel,
      First of all, my husband has your same name! Secondly, I will try to post a recipe for Chiles Rellenos soon. Thanks for tuning in!

  25. Hi Pati! I also posted on your blog earlier in the month, but wanted to tell you again how glad I am to have discovered you & your recipes recently! You are absolutely delightful and I so enjoy watching your show and cooking your dishes every week. This will be my 4th week cooking with you- I just went to the store to get everything to make the Tuna Minilla, the tortilla soup & the lime cake. I love all of the flavorful food you make and can’t wait to see what you will make next week! I will be cooking with you again next week I’m sure!

  26. I posted on FB but it bears repeating… Pati, muchisimas gracias por la receta de guisado! ohmygosh! it is sooo easy…and delicious! It took me back to the days of my grandma and tia when i’d visit in Mexico. And now as an adult would be intimidated at the process..no more thanks to you. Continue to offer true mexican dishes such as this on the air…oh, and the rice came out terrific too!
    btw, i mixed in some cooked nopales (from your method of cooking) into the guisado towards the end…..perfection!

    1. Gilda, there is never enough repeating for me, I love hearing that my recipes are tried and liked: few things make me happier. Thank you so much for writing and please continue to do so! If you have any particular cravings for next season, let me know.

  27. Your show is new in Minnesota on PBS (TPT2 network), and I love it. Your recipe style reminds me of Lidia Bastianich; simple, nutritious, with a focus on good ingredients and cooking with passion. I just made the shredded flank steak with salsa verde the other day, and it was delicious. I’m going to try the flan recipe this weekend.

    On the show, I didn’t see you use evaporated milk in the flan, which is called for in the recipe. Is this a deviation from what you did?

    Many thanks!
    Tracy

    1. Hola Tracy, Thank you so much for taking the time to write to me & for trying my recipe! I’m happy to hear you found the show in Minnesota!! Yes, use the evaporated milk in the flan. Let me know what you think if you try it…

      1. Pati,
        Saw your show for the first time this weekend. Sounds like this is a new show in the Twin Cities. Super excited to try some of your recipes! Finally I have found someone who offers easy recipes that the every day person can use. You have another fan!

  28. I have never made Mexican at home before but watched your show today and I was inspired by both the dish with Mexican rice and prawns and the flank steak.
    I was wondering if the shredded flank steak recipe can be made without the potatoes and still be as good. Or is there another veg I could substitute??
    Thank you!
    Jenine

    1. Yes! It can be made without the potatoes: in fact, may times I make it just like that. You can add any other veggies that you like. Sometimes I add diced zucchini or green beans: they will take a bit less to cook, so just watch so they don’t get too mushy.

  29. Pati! this dish looks delicious (and easy, will try it next week)! And the flan…. can wait to try it all.
    The new season is amazing, congratulations Pati!!!