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Prep Time: 10 Minutes Cook Time: 135 Minutes |
Ready In: 145 Minutes Servings: 8 |
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Ingredients:
one 1 1/2-pound flank steak, pounded thin |
2 teaspoons dried oregano |
salt and freshly ground black pepper |
4 cups chicken stock |
2 idaho potatoes, diced |
1 small jar jalapenos |
1 large onion, chopped |
1 can whole chopped tomatoes |
flour tortillas, for serving |
Directions:
1. Preheat the broiler.
2. Sprinkle the steak with the oregano, salt and pepper and place on a baking sheet. Broil the steak until well done, about 6 minutes per side. Remove from the oven and let cool before slicing. Slice or shred the steak into thin pieces and set aside.
3. In a large pot, combine the chicken stock, potatoes, jalapenos, onions and tomatoes, and bring to a boil over medium-high heat. Reduce the heat and add the shredded steak. Simmer the mixture for 2 hours until thickened.
4. Serve the Manchaca with warm flour tortillas to wrap.
5. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
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