Carne Asada Con Chile Verde is a comforting and deeply flavorful dish inspired by traditional Mexican home cooking. This hearty recipe combines tender pieces of beef slowly simmered in a vibrant green chile sauce made from fresh tomatillos, peppers, garlic, and herbs. The result is a rich and satisfying meal with bold, tangy, and slightly spicy flavors that develop beautifully as the ingredients cook together.
The slow cooking process allows the beef to become incredibly tender while absorbing the bright flavors of the chile verde sauce. Each bite delivers a balance of savory meat, aromatic spices, and fresh herbs, making this dish a wonderful option for family dinners, gatherings, or any occasion when you want something warm and comforting.
Because the dish cooks slowly, it also fills the kitchen with incredible aromas. Garlic, onion, chiles, and herbs blend together while the sauce thickens and coats the beef. The end result is a rich and flavorful stew-like dish that pairs perfectly with rice, tortillas, or beans.
Preparation Time
Prep Time
25 minutes
Cooking Time
3 hours 45 minutes
Total Time
4 hours 10 minutes
Servings
8 servings
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
- 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, stems removed
- 1 serrano pepper, stem removed
- 1 small yellow onion, chopped
Instructions
Step 1: Prepare the Tomatillos
Begin by preparing the tomatillos. Remove the papery husks from each tomatillo and rinse them thoroughly under cool running water. Tomatillos often have a slightly sticky coating, so rinsing them well helps remove that residue and ensures a clean flavor for the sauce.
Step 2: Cook the Vegetables for the Salsa Verde
Place the cleaned tomatillos into a medium saucepan. Add the garlic cloves, jalapeños, serrano pepper, and the chopped onion to the pan. Cover the vegetables with enough water to fully submerge them.
Set the pan over medium-high heat and bring the mixture to a gentle boil. Allow the vegetables to cook for several minutes until the tomatillos soften and begin to change color from bright green to a more muted olive tone. The peppers and onions should also become tender.
Step 3: Blend the Salsa Verde
Carefully remove the cooked vegetables from the water and transfer them into a blender. Blend the tomatillos, garlic, jalapeños, serrano pepper, and onion until a smooth green sauce forms. The consistency should be thick yet pourable. Set the salsa verde aside for later.
Step 4: Prepare the Beef
Place the cubed beef into a large bowl or directly into a large heavy pot or Dutch oven. Season the beef evenly with the salt, black pepper, lemon pepper, ground oregano, and ground cumin. Sprinkle the minced garlic over the meat and mix everything thoroughly so the seasonings coat the beef evenly.
Step 5: Add the Aromatics
Add the chopped yellow onion and the minced canned green chiles to the seasoned beef. Stir gently so that the onion and chiles distribute evenly throughout the meat mixture.
Step 6: Add the Salsa Verde
Pour the prepared salsa verde over the seasoned beef. Use a spoon or spatula to mix everything together until the beef is completely coated with the green sauce.
Step 7: Begin the Cooking Process
Place the pot over medium heat and allow the mixture to begin warming up. Once it starts to gently simmer, reduce the heat to low so the dish can cook slowly. Cover the pot with a lid to help retain moisture and allow the flavors to develop gradually.
Step 8: Slow Cook the Beef
Allow the beef to simmer slowly for approximately 3 hours and 45 minutes. Stir occasionally during the cooking process to prevent sticking and to ensure the meat cooks evenly.
Over time, the beef will become very tender while the sauce thickens and becomes richer in flavor. The long cooking time allows the meat to absorb the garlic, chiles, and herbs, creating a deeply satisfying dish.
Step 9: Add the Fresh Cilantro
Once the beef has become tender and the sauce has thickened, stir in the freshly chopped cilantro. Allow the dish to cook for a few additional minutes so the cilantro releases its aroma and blends into the sauce.
Step 10: Final Taste and Serve
Taste the finished dish and adjust seasoning if needed. Once ready, serve the carne asada con chile verde hot. The tender beef coated in the vibrant green sauce makes a flavorful and comforting meal that can be enjoyed on its own or alongside your favorite sides.
Serving Suggestions
Carne Asada Con Chile Verde is extremely versatile. It can be served over warm rice, alongside beans, or inside tortillas for tacos and burritos. The rich green sauce pairs wonderfully with simple accompaniments that allow the bold flavors of the beef and chiles to stand out.
This dish also tends to taste even better the next day, as the flavors continue to develop and deepen after resting.