Ingredients

• 750 grams of green tomatoes clean.
• 500 grams of beef shank.
• One white onion medium.
• 1 or 2 serrano peppers.
• 2 cloves of garlic.
• A few coriander leaves.
• 2 bay leaves.
• Grain salt to taste.
• Black pepper to taste.
• One teaspoon of chicken bouillon powder.
• Water.

Preparation

• We put a saucepan on the fire.
• We add the water.
• We add the shank.
• Add bay leaves.
• Add a clove of garlic.
• Add salt to taste.
• Add chicken bouillon powder to taste.
• We add pepper to taste.
• Add half the onion.
• We cover the pot.
• Leave over medium heat for 40-45 minutes.
• Remove from heat.
• We remove the broth and reserve.
• We reserve.
• We put a saucepan on the fire.
• Add the tomatoes.
• Add the serrano pepper.
• Add the coriander.
• We cover the pot.
• Let it cook over medium heat, until the tomatoes change color.
• We put the blender.
• Add the serrano pepper.
• Add the coriander.
• Add the tomatoes.
• We add a cup of broth where the meat was cooked.
• Add a clove of garlic.
• Add chicken consommé to taste.
• Add salt to taste.
• We add pepper to taste.
• We blend perfectly.
• We put a saucepan on the fire.
• Add the beef shank.
• Add the liquefied mixture.
• We integrate.
• Let cook over low heat, until the meat is soft and the sauce has thickened.

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