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Pati's Mexican Table : TV Recipes

Pati Jinich Shredded Flank Steak with Potatoes in Green Salsa

Shredded Flank Steak with Potatoes in Green SalsaCarne en Salsa Verde con Papitas

Serves: 6

Carne en Salsa Verde con Papitas" alt="Shredded Flank Steak with Potatoes in Green SalsaCarne en Salsa Verde con Papitas" />


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.


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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!!!

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!

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.

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!

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…

I love your show and this recipe! Where can I find the nutrition details for your recipes?

Thanks Llana! I am sorry, but I have not added the nutritional details to the recipes… Will consider how to add them!

Pati I just love watching you cook. I’m learning so much. Do you have a cookbook?

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 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!

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.

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!

Can I use Chuck Roast instead of Flank Steak?

Yes you can Marla! You may need to cook it a bit longer, until it is soft and tender.

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.

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!

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.


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.

Thanks, Ernie! Sounds delicious with pork!!

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?

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.

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.



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.


Hola Barb, Thank you for watching!! So nice hearing you share my recipes with your son — I hope he likes them.

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?

Hola Barb, So happy you tried my recipe! Yes, you may squeeze a little lime juice on it!!

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