Carne Asada Con Chile Verde Recipe
Introduction
Carne Asada Con Chile Verde is a wonderfully flavorful Mexican dish featuring tender beef simmered in a vibrant green sauce made from fresh tomatillos and peppers. This hearty recipe is perfect for a satisfying meal enjoyed with warm tortillas or rice.
Ingredients
- 3 pounds beef butt cubed (with fat)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon lemon pepper
- ¼ teaspoon ground oregano
- 4 cloves garlic minced
- 3 cups Salsa Verde (see recipe below)
- ½ cup fresh cilantro chopped
- ½ teaspoon ground cumin
- 2 small cans green chiles minced
- 1 large yellow onion chopped
For the Salsa Verde:
- 12 tomatillos husks removed
- 4 cloves garlic
- 2 jalapeños stemmed
- 1 serrano pepper stemmed
- 1 small yellow onion chopped
- ¼ cup fresh cilantro finely chopped
- 1 teaspoon salt
Instructions
- Make the Salsa Verde: In a saucepan, combine tomatillos, garlic, jalapeños, serrano pepper, and half of the chopped onion with 2 cups of water. Boil until the tomatillos float to the top, about 30 minutes.
- Drain & Reserve Liquid: Strain the vegetables, reserving the cooking liquid for blending.
- Blend: In a food processor, combine the boiled vegetables with the remaining onion, cilantro, salt, and ¾ cup of the reserved liquid. Blend until smooth.
- Sear the Beef: In a large skillet, season the cubed beef with salt, black pepper, lemon pepper, oregano, and minced garlic. Cook over medium heat for about 10 minutes, stirring occasionally, until browned on all sides.
- Combine with Chile Verde Sauce: Stir in the prepared salsa verde, fresh cilantro, cumin, minced green chiles, and chopped onion. Cook together for about 5 minutes to blend the flavors.
- Slow Cook Until Tender: Transfer the mixture to a slow cooker. Cover and cook on high for 30 minutes, then reduce the heat to low and cook for 3 to 3½ hours, until the beef is fork-tender.
- Serve & Enjoy: Serve the carne asada con chile verde hot with rice, warm tortillas, or refried beans. Garnish with fresh cilantro or a squeeze of lime if desired.
Tips & Variations
- For an extra smoky flavor, grill the tomatillos and peppers before boiling to add depth to the salsa verde.
- Use flank steak or skirt steak as an alternative cut for a quicker cooking option.
- If you prefer a spicier dish, add more jalapeños or include some seeds when making the salsa verde.
- Leftover chile verde makes a great filling for tacos, burritos, or enchiladas the next day.
Storage
Store leftover carne asada con chile verde in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to maintain tenderness and flavor. This dish can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe without a slow cooker?
Yes, you can simmer the beef and sauce in a heavy pot or Dutch oven on low heat for 2 to 3 hours until tender, stirring occasionally to prevent sticking.
What can I serve with Carne Asada Con Chile Verde?
This dish pairs beautifully with warm corn or flour tortillas, Mexican rice, refried beans, or a fresh green salad. Garnish with lime wedges and chopped cilantro for added brightness.
Print
Carne Asada Con Chile Verde Recipe
- Total Time: 4 hours 55 minutes
- Yield: 6 servings 1x
Description
Carne Asada Con Chile Verde is a flavorful Mexican dish featuring tender beef butt slow-cooked in a vibrant homemade salsa verde sauce. The beef is first seared to lock in flavors, then simmered with aromatic herbs and green chiles until fork-tender, delivering a rich and zesty meal perfect to serve with rice, warm tortillas, or refried beans.
Ingredients
For the Carne Asada Con Chile Verde
- 3 pounds beef butt cubed (with fat)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon lemon pepper
- ¼ teaspoon ground oregano
- 4 cloves garlic minced
- 3 cups Salsa Verde (see recipe below)
- ½ cup fresh cilantro chopped
- ½ teaspoon ground cumin
- 2 small cans green chiles minced
- 1 large yellow onion chopped
For the Salsa Verde
- 12 tomatillos husks removed
- 4 cloves garlic
- 2 jalapeños stemmed
- 1 serrano pepper stemmed
- 1 small yellow onion chopped
- ¼ cup fresh cilantro finely chopped
- 1 teaspoon salt
Instructions
- Make the Salsa Verde: In a saucepan, combine tomatillos, garlic, jalapeños, serrano pepper, and half of the chopped onion with 2 cups of water. Boil until the tomatillos float to the top, about 30 minutes. Then strain out the vegetables, reserving the cooking liquid. Next, blend the boiled vegetables with the remaining onion, cilantro, salt, and ¾ cup of the reserved liquid until smooth to create the fresh salsa verde sauce.
- Sear the Beef: Season the cubed beef butt with salt, black pepper, lemon pepper, oregano, and minced garlic. Heat a large skillet over medium heat and cook the beef for about 10 minutes, stirring occasionally, until browned on all sides to develop flavor and texture.
- Combine with Chile Verde Sauce: Stir the prepared salsa verde into the seared beef along with fresh cilantro, ground cumin, minced green chiles, and chopped onion. Cook together for around 5 minutes on the stovetop to allow the flavors to blend well.
- Slow Cook Until Tender: Transfer the entire mixture into a slow cooker. Cover and cook on high heat for 30 minutes, then reduce to low heat and cook for an additional 3 to 3½ hours until the beef is fork-tender and infused with the chile verde flavors.
- Serve & Enjoy: Serve the carne asada con chile verde hot with sides such as rice, warm tortillas, or refried beans. Garnish with fresh cilantro or a squeeze of lime juice for added brightness and a burst of fresh flavor.
Notes
- To adjust heat level, reduce or omit jalapeño and serrano peppers in the salsa verde.
- Using beef butt with some fat adds moisture and richness to the slow-cooked dish.
- Searing the beef before slow cooking enhances the depth of flavor by developing a caramelized crust.
- The homemade salsa verde can be prepared a day ahead to save time and deepen flavor.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
- Prep Time: 40 minutes
- Cook Time: 4 hours 15 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Keywords: Carne Asada, Chile Verde, Mexican Beef, Slow Cooker Recipe, Salsa Verde, Tender Beef, Spicy Mexican Dish
