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
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.
Thanks for checking out the new Food Network recipe page! Please provide feedback on what you like or dislike.Take a Survey
Not digging it? 😥 Go back to the old look.
Get inspired with our best summer appetizers like crab dip, salsa, nachos and more from Food Network.
Round out your perfect picnic or cookout with summer side dish recipes for pasta salad, potato salad, coleslaw and more from your favorite chefs at Food Network.
Serve up a tasty treat this summer with our favorite summer desserts, including tarts, shortcake and ice cream, from your favorite chefs at Food Network.