Recipe courtesy of Cheech Marin

Cheech's Manchaca

  • Level: Easy
  • Total: 2 hr 25 min
  • Prep: 10 min
  • Cook: 2 hr 15 min
  • Yield: 8 servings
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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.

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