Recipe courtesy of Cheech Marin
Cheech's Manchaca
Total:
2 hr 25 min
Active:
10 min
Yield:
8 servings
Level:
Easy
Total:
2 hr 25 min
Active:
10 min
Yield:
8 servings
Level:
Easy

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

Preheat the broiler.

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.

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.

Serve the Manchaca with warm flour tortillas to wrap.

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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