YouTube(Spanish) link below:
* Beef Shank 3-4 lbs.
-Boil with ½ onion, 4 garlic cloves and 2 tsps of salt.
* 2 lbs. of Green Tomato
* 1 large Onion
* 4-5 chopped Garlic Cloves
* 4-5 marinated Chipotle Peppers
* Coriander Branches
* 2 cups of Beef Stock
* Salt and Pepper
First, place the Beef Shank in an “Express” pot (in Spanish, called “oya express.” Fill up to ¾ with water, add ½ onion, 4 garlic cloves, and 2 tsps of salt.
For the sauce, start chopping the green tomatoes into ⅛ squares. Meaning, cut the tomato in half, then that half into another half, and that half into another half again. This applies to a medium sized tomato, if you get a larger or smaller tomato, chop it to match the squares of the regular sized tomatoes.
Now for the onion, cut it into thin slices (as shown in video). Then, make sure to chop the garlic cloves very finely (as shown in video). Then, chop the coriander branches-aka cilantro finely as well (as shown in video).
Drizzle some oil on a pan and wait for it to heat. Once the oil is hot, add the onion slices and chopped garlic and mix together. Wait for the onions to turn into a “transparent” color.
Once they do, add the tomatoes and mix. Then, sprinkle a pinch of salt and pepper and add the marinated chipotle peppers and mix thoroughly. Wait for everything to season together for about 5-10 minutes.
Once the tomato changes color tones, add 2 cups of beef stock (from the boiled beef shank) and stir. Then, add the beef shank now that it has been thoroughly cooked. Add a lid to the pot and let it boil for about 15-20 minutes so that everything comes together.
***Now for the white rice.
2 cups of washed rice
1 Tsp of butter
2 tsps of salt
1 chopped garlic clove
2 slices of onion finely chopped
4 cups of hot water
Place a pan on the stove to heat. Add a tbsp of butter and a drizzle of oil. Once the butter has melted, add the washed rice.
Keep stirring the rice so that it seasons with the oil and butter for about 2 minutes. Then, add the chopped onion and garlic. Again, stir the onion and garlic with the rice for about 2 minutes so that everything seasons together.
Then, add 4 cups of hot water. For every cup of rice, it is going to be twice as much water. Another tip is to use hot water in order to avoid “mushy” rice. And for white rice, the amount of cups you use for rice is the same amount for tsps of salt you will be adding, so in this case, add 2 tsps of salt and stir. Once it starts to boil, turn down the heat and let the rice cook for about 15-20 minutes. One trick to knowing the rice is cooked is to stick a wooden spoon in, if there is still water at the bottom, it needs more time. If the bottom is dry when checking, the rice is ready.
Now for the Entomatado. Once cooked, sprinkle the chopped cilantro on top and turn off the stove.
Now the entire dish is ready to eat! Bon appetite!