Post by SafeInSanity on Jun 23, 2024 5:11:43 GMT -5
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.
Enjoy!!
Notes:
Cut of Beef: The recipe calls for beef butt, but you can use other cuts suitable for slow cooking or braising, ensuring tenderness and flavor in the finished dish.
Salsa Verde: While the recipe provides instructions for homemade Salsa Verde, you can opt for store-bought salsa verde to save time. However, making it from scratch allows you to customize the flavor to your liking.
Preparation Time: The total cooking time, including preparation and slow cooking, is approximately 3 to 3 1/2 hours. Plan accordingly for a flavorful, tender result.
Spice Level: Adjust the spice level to suit your taste preferences by modifying the quantity of jalapenos, serrano pepper, or other spicy ingredients.
Cooking Method: If you don’t have a slow cooker, you can adapt the recipe by simmering the ingredients in a large pot or Dutch oven on low heat for 2 to 2 1/2 hours.
Make Ahead: The Salsa Verde can be prepared in advance and stored in the refrigerator for up to a week, streamlining the cooking process when preparing Carne Asada Con Chile Verde.
Serving Suggestions: Enjoy Carne Asada Con Chile Verde as a main course with rice and beans or use it as a filling for tacos, burritos, or quesadillas. Garnish with fresh cilantro, diced onions, and a squeeze of lime for added freshness and flavor.
Nutrition: Each serving provides approximately 375 calories, with variations in fat, protein, and carbohydrates based on individual portion sizes and ingredient choices.
Versatility: Experiment with different cuts of beef or adjust the ingredients to cater to dietary preferences or flavor profiles, making it a versatile and adaptable dish for various occasions.
