This tasty beef dish with green chilies can be made using beef butt or any tough cut of beef that’s meant for braising or stewing. These cuts of beef are cheap and they also come out tender and delicious.
The salsa verde sauce is easy enough to make using chilies, tomatillos (you will find these at a Mexican food market), onion, garlic, and cilantro. You could use a readymade salsa verde but it’s also fun to make your own and it’s hard to beat the fresh flavors it has. It also keeps for up to a week so you can make it ahead if you want to.
The carne asada is best when cooked low and slow, and this can be in a crockpot or in a large pot or Dutch oven over a low heat. This is the key to a juicy and tender dish which nobody can resist.
Why You’ll Love the Recipe
Carne asada with chile verde is a classic dish which offers juicy, tender beef, garlic, herbs, and a wonderfully fresh-flavored salsa verde to tie it all together.
How to Serve It
You can serve this dish with rice or make tacos or burritos with it. Diced onions, a squeeze of lime juice and some fresh cilantro make a nice garnish.
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Can You Make It Ahead?
The salsa verde keeps for up to a week so you can make that ahead if you like.
Storage Instructions
Leftovers will keep for up to 3 days in an airtight container in the refrigerator.
Variations and Substitutions
Feel free to adjust the amount of serranos and jalapenos in the sauce to make it as spicy or as mild as you prefer.
This delicious recipe isi so easy to make and the juicy tender beef and green chile sauce pair up beautifully to make a flavor-packed dish that’s great served with rice and beans.
Carne Asada Con Chile Verde
Ingredients
For the carne asada:
- 4 tsp. Minced garlic
- 3 lbs. Beef butt cubed
- 3 C. Salsa verde sauce recipe below
- 2 tsp. Salt
- ½ C. Fresh cilantro chopped
- 1 tsp. Black pepper
- ½ tsp. Cumin
- 1 tsp. Lemon pepper seasoning
- 2 Small cans green chiles
- ¼ tsp. Oregano
- 1 Onion chopped
For the salsa verde sauce:
- 1 Serrano pepper stemmed
- 12 Tomatillos with the husks removed
- 1 Small onion chopped
- 4 tsp. Minced garlic
- ¼ C. Fresh chopped cilantro
- 2 Jalapenos stemmed
- 1 tsp. Salt
Instructions
- Place the tomatillos, serrano pepper, jalapeno peppers, garlic, half the onion and 2 cups of water in a pot. Bring the mixture to a boil, and continue to cook for 30 minutes.
- Strain the pulp out of the liquid, and reserve ¾ of the liquid.
- Add the pulp mixture to a food processor.
- Place the remaining onion, cilantro, salt and the reserved liquid into the food processor as well, and pulse until a smooth sauce has formed.
- Add the beef butt pieces, lemon pepper, oregano, salt, pepper and garlic to a large pot, and sear for 10 minutes.
- Stir in the salsa verde sauce, cumin, onion, canned chiles and cilantro, and cook for another 5 minutes.
- Pour everything into a slow cooker, and cook on high for 30 minutes.
- Reduce the heat to low, and cook for 3 ½ hours.
- Enjoy!
