Homemade Carne Asada Con Chile Verde – A Spicy, Saucy, Satisfying Mexican Classic!
Tender, juicy beef bathed in a bold green chili sauce, this hearty dish brings the soul of Mexican home cooking straight to your table. Serve it with warm tortillas or over rice—either way, you’ll be hooked with the first bite!
Growing up, this was my grandpa’s weekend special. He would fire up the grill for the carne asada, then simmer it in his rich, garlicky chile verde sauce until it was melt-in-your-mouth tender. It’s the kind of recipe that fills your kitchen with irresistible aromas and your heart with memories.
Ingredients:
- 2 lbs flank or skirt steak, thinly sliced
- 1 ½ lbs tomatillos, husked and rinsed
- 3–4 fresh jalapeños or serrano peppers
- 1 medium white onion, quartered
- 3 garlic cloves
- ½ cup fresh cilantro
- 1 tbsp lime juice
- 1 tsp cumin
- 1 tsp salt (more to taste)
- 1 tbsp oil (for searing)
- Optional: pinch of oregano or chili flakes
Instructions:
- Boil tomatillos, peppers, garlic, and onion for about 10 minutes until softened.
- Blend with cilantro, lime juice, cumin, and salt until smooth. Set aside.
- Heat oil in a pan or skillet, sear the steak pieces until nicely browned.
- Pour in the green sauce and simmer everything together for 25–30 minutes until beef is tender and infused with flavor.
- Adjust seasoning and serve hot with tortillas, rice, or beans.
Nutrition Facts (Per Serving – Approx. 1 cup)
| Calories | 310 kcal |
| Protein | 27 g |
| Fat | 18 g |
| Carbs | 8 g |
| Sodium | 480 mg |
Printable Recipe Summary
| Carne Asada Con Chile Verde | |
|---|---|
| Ingredients | Steak, tomatillos, peppers, garlic, onion, cilantro, cumin, lime |
| Instructions | Boil sauce base, blend, sear steak, simmer with sauce, serve warm |
FAQs
Q: Can I use store-bought green salsa?
Yes, but homemade chile verde gives a fresher, deeper flavor.
Q: What’s the best cut of meat?
Skirt or flank steak works great for tenderness and quick cooking.
Q: Can I make this in a slow cooker?
Yes, sear the meat first, then cook everything on low for 6–7 hours.
Q: Is this dish spicy?
You control the heat! Use fewer peppers or swap in mild ones for a gentler kick.
