Carne Asada Con Chile Verde

Tender cubes of beef, slow-simmered in a vibrant blanket of tangy tomatillos, fiery chiles, and aromatic spices, make this Carne Asada Con Chile Verde a true celebration of bold, comforting flavors.

Every bite carries the rich depth of slow cooking—where the meat becomes melt-in-your-mouth tender and the salsa verde transforms into a silky, zesty sauce that clings to each piece.

With its balance of heat, brightness, and savory richness, this dish captures the soul of homestyle Mexican cooking and invites you to savor it with warm tortillas, rice, or straight from the bowl.

Why People Will Love This Carne Asada Con Chile Verde Recipe:

Melt-in-Your-Mouth Tenderness – Slow cooking transforms the beef into juicy, succulent bites that practically fall apart with every forkful.

Layers of Bold, Authentic Flavor – Tangy tomatillos, smoky chiles, fresh cilantro, and warm spices weave together into a rich, complex sauce.

Perfect Balance of Heat and Brightness – The gentle spice of jalapeños and serrano peppers is lifted by the fresh, citrusy zing of the salsa verde.

Comfort Food with Soul – A hearty, satisfying dish that warms both the body and spirit, perfect for family gatherings or cozy nights in.

Versatile Serving Options – Delicious with rice, tucked into warm tortillas, or served alongside beans for a complete, satisfying meal.

Key Ingredients:

Beef Butt – Richly marbled and full of flavor, it becomes luxuriously tender after hours of slow simmering.

Tomatillos – Their tangy brightness forms the heart of the salsa verde, cutting through the richness of the beef with refreshing zest.

Jalapeños & Serrano Pepper – Bringing a lively heat that awakens the palate without overpowering the other flavors.

Fresh Cilantro – A fragrant, herbal lift that adds freshness to the deep, savory sauce.

Ground Cumin & Oregano – Earthy and aromatic, grounding the vibrant chile verde with a warm, rustic depth.

Expert Tips:

Brown the Beef First – Take time to sear the beef cubes before slow cooking; this caramelizes the exterior, locking in flavor and adding a deep, savory base to the sauce.

Roast the Tomatillos and Chiles – For an extra layer of smokiness, roast them under a broiler or on a hot skillet before blending into the salsa verde.

Balance the Heat – Taste your salsa verde before adding it to the beef; if it’s too spicy, blend in more tomatillos, or if it needs more kick, add an extra serrano.

Layer the Seasoning – Season the beef at the start and taste again toward the end of cooking; slow cooking can mellow flavors, so a final adjustment ensures a vibrant finish.

Let It Rest Before Serving – After cooking, let the beef sit in its sauce for at least 15 minutes; this allows the flavors to meld and the sauce to thicken naturally.

Carne Asada Con Chile Verde

Ingredients :

3 pounds beef butt, cubed (with fat)

2 teaspoons salt

1 teaspoon black pepper

1 teaspoon lemon pepper

1/4 teaspoon ground oregano

4 cloves garlic, minced

3 cups Salsa Verde, recipe follows

1/2 cup fresh cilantro, chopped

1/2 teaspoon ground cumin

2 small cans green chiles, minced

1 large yellow onion, chopped

Salsa Verde:

12 tomatillos, husks removed

4 cloves garlic

2 jalapenos, stemmed

1 serrano pepper, stemmed

1 small yellow onion, chopped

1/4 cup fresh cilantro, finely chopped

1 teaspoon salt

Directions :

In a large skillet, add the beef butt, salt, black pepper, lemon pepper, oregano and garlic and cook for 10 minutes.

Add the Salsa Verde, cilantro, cumin, green chiles and onions and cook for another 5 minutes.

Transfer to a slow cooker, cover and cook on high for 30 minutes.

Turn the heat down to low and cook for 3 to 3 1/2 hours.

Salsa Verde:

In a saucepan, boil the tomatillos, garlic, jalapenos, serrano and half of the onions in 2 cups water until the mixture floats to the top of the saucepan, about 30 minutes.

Strain out the pulp and reserve the liquid.

In a food processor, blend the pulp with the remaining onions, the cilantro, salt and 3/4 cup of the reserved liquid.

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Important Notes When Making This Carne Asada Con Chile Verde Recipe:

Choose the right cut & cube size – Use beef butt/chuck; cut into 1–1½-inch cubes so they sear well yet stay juicy after a long cook.

Dry-brine early – Salt the beef 20–30 minutes before searing. It seasons deeper and helps the surface dry for better browning.

Sear in batches – Pat beef very dry, use a hot film of oil, don’t crowd, and let a dark fond form before flipping. Deglaze with a splash of salsa/stock to capture flavor.

Treat tomatillos right – Rinse off the sticky husk residue (it’s bitter). Roast or boil just until tender; overcooking dulls color and adds bitterness.

Blend hot liquids safely – Vent the blender lid or use an immersion blender to avoid steam blowouts.

Keep the verde vibrant – After blending, maintain a gentle simmer (not a rolling boil) and finish with fresh cilantro and lime at the end for brightness.

Bloom spices – Briefly toast cumin/oregano in the fat after searing to unlock aroma before adding liquids.

Mind your liquid – In a slow cooker, add just enough salsa verde to barely surround the meat (it will release juices). In a Dutch oven, you can add a bit more and reduce later.

Season in layers – Go light on salt up front (especially if using canned chiles/jarred salsa). Adjust salt and acidity right before serving.

Manage fat – Leave some fat for richness; skim excess from the finished sauce so it coats rather than feels greasy.

Fix texture fast – Sauce too thin? Reduce uncovered 10–15 minutes or blend in extra cooked tomatillo/onion. Too thick/salty? Loosen with unsalted stock, then re-check lime/salt.

Rest before serving – Off heat, let the beef sit in its sauce 10–15 minutes so juices redistribute and flavors marry.

How To Enjoy This Carne Asada Con Chile Verde After Cooking:

Let it settle (10–15 min) – Rest the pot off heat so juices redistribute and the sauce thickens slightly.

Skim & adjust – Skim any excess surface fat, then taste and brighten with a pinch of salt and a squeeze of fresh lime.

Choose your cut style – For tacos/burritos, shred or chop the beef into bite-size pieces so it catches more salsa; for bowls, keep larger, tender cubes.

Warm the carriers – Heat corn or flour tortillas on a dry skillet 20–30 sec per side until soft and spotty; keep wrapped in a towel. Or fluff hot rice (plain or cilantro-lime) for bowls.

Build textural contrast – Add crisp, cool elements: diced white onion, sliced radish, shredded cabbage, or pickled red onions to counter the rich, silky sauce.

Layer cream + salt – A dab of crema or sour cream, crumbled cotija/queso fresco, or avocado balances heat and adds body.

Finish with freshness – Shower with chopped cilantro and a final lime wedge at the table; offer extra salsa verde for saucy folks.

Serve smart sides – Charro or refried beans, Mexican rice, esquites/elote, or a simple cucumber-tomato salad keep the plate balanced.

Plate ideas

Street-style tacos: double corn tortillas + beef + onion + cilantro + lime.

Smothered burrito/enchiladas: roll in tortillas, cover with chile verde, bake until bubbly.

Rice bowl: rice + beef + beans + avocado + radish + cilantro + lime.

Drink pairings – Crisp Mexican lager, hibiscus or tamarind agua fresca, lime seltzer, or a classic margarita to cut richness.

Leftover magic – Next day: breakfast huevos rancheros or chilaquiles with chile verde; quesadillas; nachos; stuffed baked potatoes; tortas with bolillo rolls.

Reheat & store – Cool quickly; refrigerate up to 4 days or freeze up to 3 months. Reheat gently on the stove with a splash of broth until steaming (avoid a hard boil) or 60–90 sec bursts in the microwave, stirring between, until hot throughout.

Nutrition Information:

YIELD: 6 SERVING SIZE: 1

Frequently Asked Questions:

How long does it take to cook Carne Asada Con Chile Verde?

The total cooking time for this recipe is approximately 3 to 3 1/2 hours, including 30 minutes of high cooking in a slow cooker.

Can I use a different cut of beef instead of beef butt?

Yes, you can use a different cut of beef if desired.

However, the texture and flavor may vary. It’s recommended to choose a cut that is suitable for slow cooking or braising.

What is Salsa Verde, and can I use store-bought salsa instead?

Salsa Verde is a green sauce made with tomatillos, onions, peppers, and cilantro. While the recipe provides instructions for making homemade Salsa Verde, you can also use store-bought salsa if you prefer. Just ensure it’s a green salsa variety.

Can I prepare the Salsa Verde ahead of time?

Absolutely! The Salsa Verde can be prepared in advance and stored in the refrigerator for up to a week.

This allows you to save time when making the Carne Asada Con Chile Verde by having the salsa ready to use.

Can I cook Carne Asada Con Chile Verde without a slow cooker?

Yes, if you don’t have a slow cooker, you can adapt the recipe. After cooking the beef and other ingredients in the skillet, you can transfer them to a large pot or Dutch oven.

Cover the pot and simmer on low heat for 2 to 2 1/2 hours, stirring occasionally to prevent sticking.

Can I adjust the spice level of Carne Asada Con Chile Verde?

Yes, you can adjust the spice level according to your preference. If you prefer a milder flavor, reduce the amount of jalapenos, serrano pepper, or any other spicy ingredients.

Similarly, if you enjoy a spicier dish, you can add more of these ingredients or even include additional hot peppers.

What are some serving suggestions or ways to enjoy Carne Asada Con Chile Verde?

Carne Asada Con Chile Verde is a versatile dish that can be enjoyed in various ways. You can serve it as a main course alongside rice and beans, or use it as a filling for tacos, burritos, or quesadillas.

Additionally, you can garnish it with additional fresh cilantro, diced onions, and a squeeze of lime for added flavor.