Carne Asada Con Chile Verde

Carne Asada con Chile Verde is a flavorful Mexican dish that combines marinated and grilled beef (typically flank steak or skirt steak) with a spicy, tangy green chili sauce. The sauce is made with roasted tomatillos, green chiles, garlic, and cilantro, providing a vibrant and rich contrast to the savory, charred beef. It’s a perfect meal for tacos, burritos, or served with rice and beans.Here’s a step-by-step recipe to make Carne Asada con Chile Verde:

Ingredients:

For the Carne Asada (Grilled Beef):

• 1.5 to 2 lbs flank steak or skirt steak
• 1/4 cup fresh lime juice (about 2 limes)
• 1/4 cup orange juice (about 1 orange)
• 3 cloves garlic, minced
• 1 tablespoon soy sauce (optional, for extra depth of flavor)
• 1 tablespoon white vinegar
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1 teaspoon salt (or to taste)
• 1 tablespoon olive oil
• 1/4 cup fresh cilantro, chopped
• 1-2 jalapeños, finely chopped (optional, for extra heat)

For the Chile Verde Sauce:

• 6-8 tomatillos, husked and rinsed
• 2-3 medium green chiles (e.g., poblano, jalapeño, or serrano, depending on desired heat level)
• 1/2 medium onion, chopped
• 2 cloves garlic
• 1/2 cup fresh cilantro
• 1 teaspoon ground cumin
• 1/2 teaspoon salt (or to taste)
• 1 tablespoon olive oil
• 1/2 to 1 cup water or chicken broth (to adjust sauce consistency)

Instructions:

Step 1: Marinate the Carne Asada

1. Prepare the marinade: In a bowl, combine the lime juice, orange juice, minced garlic, soy sauce, vinegar, cumin, chili powder, smoked paprika, black pepper, salt, olive oil, and chopped cilantro.
2. Marinate the beef: Place the flank steak or skirt steak in a resealable plastic bag or shallow dish. Pour the marinade over the beef, making sure it is well-coated. Seal the bag or cover the dish and refrigerate for at least 2 hours (preferably overnight for more flavor).

Step 2: Make the Chile Verde Sauce

1. Roast the tomatillos and green chiles: Preheat a dry skillet or grill over medium-high heat. Place the tomatillos and green chiles in the pan, turning occasionally, until the tomatillos are charred and softened (about 5-7 minutes), and the chiles have blackened skin.
2. Prepare the sauce: Once roasted, place the tomatillos, green chiles, onion, garlic, cilantro, cumin, and salt in a blender or food processor. Add about 1/2 cup of water or chicken broth to help blend everything smoothly. Blend until you get a smooth sauce. Taste and adjust seasoning with more salt, cumin, or cilantro if needed.
3. Cook the sauce: In a saucepan, heat 1 tablespoon of olive oil over medium heat. Pour in the blended sauce and simmer for 10-15 minutes, allowing the flavors to meld together and the sauce to thicken slightly. If the sauce becomes too thick, add more water or chicken broth to reach your desired consistency.

Step 3: Grill the Carne Asada

1. Preheat the grill: Heat your grill or grill pan to medium-high heat.
2. Grill the steak: Remove the beef from the marinade and place it on the grill. Cook for about 4-6 minutes per side, or until the steak reaches your desired level of doneness (medium-rare to medium is ideal for carne asada).
3. Rest the steak: Once cooked, let the steak rest for about 5 minutes to allow the juices to redistribute.
4. Slice the steak: After resting, slice the carne asada against the grain into thin strips for the best tenderness.

Step 4: Serve

1. Serve the carne asada: Arrange the sliced carne asada on a serving platter or individual plates.
2. Top with Chile Verde Sauce: Spoon the fresh, tangy chile verde sauce over the beef.
3. Garnish: Top with additional chopped cilantro and serve with your favorite sides like rice, beans, warm tortillas, or sautéed vegetables.

Tips:

• Customize the sauce: Adjust the spice level of the chile verde sauce by using more or fewer green chiles. Serrano peppers will make the sauce spicier, while poblanos add a milder flavor.
• Alternate proteins: This recipe works well with other cuts of beef, such as ribeye or sirloin, or even with chicken or pork if preferred.
• Make ahead: The chile verde sauce can be made ahead of time and stored in the fridge for up to 3-4 days or frozen for longer storage.
• Serving ideas: Carne Asada con Chile Verde is great for tacos, burritos, or served with a side of Mexican rice and beans for a complete meal.

This Carne Asada con Chile Verde is a deliciously bold dish with a perfect balance of smoky beef and tangy, spicy sauce. It’s perfect for a weeknight dinner or a festive gathering! Enjoy!