Ingredients

• 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

Instructions

1. Preheat the broiler.
2. 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.
3. 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.
4. Serve the Manchaca with warm flour tortillas to wrap.
5. 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.