Skirt Steak in Tomatillo Salsa with Nopales (Falda en Salsa Verde)

This quick and easy meal uses skirt steak or flank steak and is full of authentic Mexican flavor.

Serves: 6Prep: 15 minutesCook: 35 minutesTotal: 50 minutesDifficulty: Easy

Serves: 6


  • 1 1⁄2 pounds skirt steak or flank steak
  • 1 cup onion, sliced and divided
  • 3 cloves garlic, divided
  • 1 3⁄4 cups Reduced Sodium Beef Broth, divided
  • 1 teaspoon salt, divided
  • 2 pounds tomatillos, husked and halved
  • 1 1⁄2 serrano chiles, stemmed and seeded
  • 2 tablespoons cilantro
  • 2 tablespoons olive oil
  • 2 cups nopales, cleaned, washed, cut into strips and cooked
  • 1 pound red potatoes, halved


  • In large saucepan, place skirt steak, ¼ cup onion, 1 clove garlic, 1½ cups beef broth and ½ teaspoon salt. Add enough water until meat is completely covered with liquid. Cook covered on medium-high heat for 45-60 minutes, or until meat is tender. Remove steak and shred with two forks.
  • In blender, place tomatillos, ¼ cup onion, 2 cloves garlic, serrano chiles, cilantro, ½ teaspoon salt and ¼ cup beef broth, and process until smooth.
  • In 4-quart saucepan, add olive oil and ½ cup of sliced onions and sauté for 1-2 minutes. Add potatoes and blended tomatillo salsa. Cook covered over medium heat for 8-12 minutes, or until the salsa turns to a deeper green.
  • Add nopales (if nopales are from a jar, and the brine is spicy, remove chile and place on a strainer to remove brine) and shredded steak. Cover and simmer until potatoes are cooked. Serve with rice on the side.