Cheech's Manchaca

• 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

1. Preheat the broiler.
2. Sprinkle the steak with the oregano, salt and pepper and place on a baking sheet.
3. Broil the steak until well done, about 6 minutes per side.
4. Remove from the oven and let cool before slicing.
5. Slice or shred the steak into thin pieces and set aside.
6. In a large pot, combine the chicken stock, potatoes, jalapenos, onions and tomatoes, and bring to a boil over medium-high heat.
7. Reduce the heat and add the shredded steak.
8. Simmer the mixture for 2 hours until thickened.
9. Serve the Manchaca with warm flour tortillas to wrap.
10. This recipe was created by a contestant during a cooking competition.
11. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

flank steak, oregano, salt, chicken stock, potatoes, jalapenos, onion, tomatoes, flour tortillas

Taken from www.foodnetwork.com/recipes/cheechs-manchaca-recipe.html (may not work)