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
Scale
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
