🔥 “This dish disappeared faster than I could serve it! The tender beef in tangy green chile sauce is absolutely addictive.”

This authentic Carne Asada Con Chile Verde features melt-in-your-mouth beef simmered in a homemade tomatillo salsa with peppers, onions, and spices. Perfect for taco nights, burrito bowls, or family fiestas!

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Why This Recipe Works

✅ Restaurant-quality at home – Better than takeout!
✅ Slow cooker magic – Tender beef with minimal effort.
✅ Double-duty salsa – Use it as a marinade or dip!
✅ Freezer-friendly – Make a big batch for easy meals.

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Ingredients

For the Carne Asada:

• 3 lbs beef butt (or chuck roast), cubed (keep some fat!)
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp lemon pepper
• ¼ tsp ground oregano
• 4 garlic cloves, minced
• 3 cups Salsa Verde (recipe below)
• ½ cup fresh cilantro, chopped
• ½ tsp ground cumin
• 2 (4 oz) cans diced green chiles
• 1 large yellow onion, chopped

For the Salsa Verde: (Makes ~3 cups)

• 12 tomatillos, husked & rinsed
• 4 garlic cloves
• 2 jalapeños, stemmed (seeds = spicy!)
• 1 serrano pepper, stemmed
• ½ small yellow onion, chopped (reserve other half)
• 2 cups water
• ¼ cup cilantro, finely chopped
• 1 tsp salt

(Serve with: warm tortillas, lime wedges, avocado, cotija cheese!)

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Step-by-Step Instructions

1. Make the Salsa Verde (30 mins)

1. In a pot, boil tomatillos, garlic, jalapeños, serrano, and half the onion in 2 cups water until they float (~30 mins).
2. Strain, reserving ¾ cup of liquid.
3. Blend boiled veggies with remaining onion, cilantro, salt, and reserved liquid until smooth.

2. Sear the Beef (15 mins)

1. Season beef cubes with salt, black pepper, lemon pepper, oregano, and garlic.
2. Sear in a hot skillet (no oil needed—the fat renders out) for 10 mins until browned.

3. Slow Cook to Perfection (3.5–4 hrs)

1. Transfer beef to a slow cooker.
2. Add Salsa Verde, cilantro, cumin, green chiles, and onion. Stir well.
3. Cover and cook:

• HIGH for 30 mins → then LOW for 3–3.5 hrs (until fork-tender).

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Serving Suggestions

🌮 Taco Bar: Serve with warm corn tortillas, diced onions, and lime.
🍚 Bowl Style: Over cilantro-lime rice with black beans.
🥑 Garnish: Fresh avocado, radishes, or crumbled queso fresco.

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Pro Tips

🔹 No slow cooker? Braise in a Dutch oven at 300°F for 3 hours.
🔹 Extra depth? Char the tomatillos and peppers before boiling.
🔹 Too spicy? Remove jalapeño seeds or use poblano peppers.
🔹 Meal prep: Freezes beautifully for up to 3 months!

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Prep Time: 45 mins | Cook Time: 4 hrs | Total Time: 4 hrs 45 mins
Servings: 8 | Calories: ~320/serving

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