Carne Asada Con Chile Verde (Mexican Beef in Green Sauce)

Carne Asada Con Chile Verde is a rich and comforting Mexican dish made with tender beef simmered in a vibrant homemade salsa verde. The sauce combines tomatillos, green chiles, garlic, and fresh herbs to create a tangy, slightly spicy flavor that perfectly complements slow-cooked beef.

This hearty recipe is perfect for family dinners, meal prep, or gatherings. Serve it with warm tortillas, rice, or beans for a satisfying meal that captures the bold flavors of traditional Mexican cuisine.

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Why You’ll Love This Carne Asada Con Chile Verde

• Authentic Mexican flavor with tangy salsa verde

• Slow-cooked beef that becomes tender and juicy

• Perfect for tacos, burritos, or rice bowls

• Great for meal prep and tastes even better the next day

• Simple ingredients with big flavor

This dish is a classic example of how slow cooking allows the beef to absorb the bright flavors of tomatillos, green chiles, and fresh herbs.

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Ingredients

For the Beef

• 3 lbs beef butt or chuck, cut into cubes

• 2 tsp salt

• 1 tsp black pepper

• 1 tsp lemon pepper

• ¼ tsp dried oregano

• 4 cloves garlic, minced

• 3 cups salsa verde

• ½ cup fresh cilantro, chopped

• ½ tsp ground cumin

• 2 small cans green chiles, minced

• 1 large yellow onion, chopped

For the Salsa Verde

• 12 tomatillos, husks removed

• 4 garlic cloves

• 2 jalapeños

• 1 serrano pepper

• 1 small yellow onion

• ¼ cup fresh cilantro

• 1 tsp salt

Fresh tomatillos and chiles give the sauce its bright green color and tangy flavor that defines chile verde dishes.

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How to Make Carne Asada Con Chile Verde

1. Prepare the Salsa Verde

Add tomatillos, garlic, jalapeños, serrano pepper, and half of the onion to a saucepan with water. Boil for about 30 minutes until the tomatillos soften and float.

Drain the vegetables, reserving some cooking liquid. Blend them with cilantro, salt, and the remaining onion until smooth.

2. Brown the Beef

Heat a large skillet over medium heat. Add the cubed beef along with salt, pepper, oregano, and garlic. Cook until the meat is browned on all sides.

3. Combine with the Green Sauce

Pour the prepared salsa verde into the skillet. Add chopped cilantro, cumin, green chiles, and chopped onion. Stir well and simmer for about 5 minutes so the flavors combine.

4. Slow Cook Until Tender

Transfer everything to a slow cooker. Cook on high for about 30 minutes, then reduce to low and cook for 3 to 3½ hours until the beef becomes fork-tender.

5. Serve

Serve hot with warm tortillas, rice, or refried beans. Garnish with fresh cilantro or a squeeze of lime for extra brightness.

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Tips for the Best Carne Asada Con Chile Verde

• Use well-marbled beef like chuck or beef butt for tender results.

• Remove the seeds from jalapeños or serrano peppers if you prefer less heat.

• Roasting the tomatillos and chiles before blending can add a smoky flavor.

• Let the dish rest for a few hours or overnight for even deeper flavor.

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Serving Suggestions

Carne Asada Con Chile Verde is incredibly versatile. Try serving it with:

• Warm corn or flour tortillas for tacos

• Steamed white rice

• Refried beans

• Burritos or enchiladas

• A fresh salad or avocado slices

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Storage and Reheating

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze portions for up to 3 months.

Reheating: Warm gently on the stove with a splash of broth or water.

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Frequently Asked Questions

Can I cook this in the oven instead of a slow cooker?

Yes. Transfer the mixture to a covered Dutch oven and bake at 300°F (150°C) for about 3 hours until the beef is tender.

Can I use chicken instead of beef?

Yes. Boneless chicken thighs work well with salsa verde and cook faster.

How spicy is this dish?

The heat level is medium. Reduce the serrano pepper or remove seeds to make it milder.