Carne en Salsa Verde

Aug 3

3 min read

This post may contain affiliate links.

This Carne en Salsa Verde is a comforting Mexican classic featuring chuck roast slowly braised in a vibrant salsa made from roasted tomatillos, poblano, serranos, onion, garlic, and fresh cilantro. Searing the beef first builds a rich layer of flavor, while the slow braise transforms it into fork-tender bites coated in a bright, tangy salsa with just the right amount of heat.

To finish, thinly sliced garlic is slowly fried until golden and crisp, adding a savory crunch that pairs beautifully with the tender beef. Served alongside crispy cast iron baby Yukon potatoes, warm corn tortillas, fresh cilantro, and lime wedges, it's a meal that's equally at home on a weeknight or a weekend gathering.

WHAT YOU'LL NEED (scroll to full ingredient list)

DIRECTIONS

STEP 1: SEASON BEEF

Pat the chuck roast dry with paper towels and season generously with kosher salt.
Let the beef rest at room temperature while preparing the remaining ingredients.

STEP 2: SEAR

Heat a 12-inch carbon steel pan over medium-high heat.
Add the neutral oil and sear the beef in batches until deeply browned on all sides, about 3–4 minutes per side. Set aside.

STEP 3: CHAR

Char the tomatillos, serranos, onion, and garlic on a hot comal, turning occasionally until blistered and softened. Set aside.
Blacken the poblano directly over a gas flame until the skin is completely charred.
Transfer the charred poblano to a covered bowl and let it steam for 15–20 minutes before peeling away the skin and removing the seeds.

STEP 4: BLEND

Add the roasted tomatillos, poblano, serranos, onion, garlic, cilantro, chicken bouillon, and water to a blender.
Blend until mostly smooth while leaving some of the tomatillo seeds and char flecks visible.
If needed, add a splash of water until the salsa pours easily.

STEP 5: BRAISE

Reduce the pan to medium and return the beef along with any accumulated juices.
Pour the salsa verde directly over the beef in the pan, stir once to coat, and add the bay leaf.
Bring to a gentle simmer, reduce the heat to low, cover, and cook for 2–2.5 hours, stirring occasionally, until the beef is fork tender.
If the salsa thickens too much during cooking, add a splash of water as needed.
Taste and adjust with kosher salt before removing the bay leaf.

STEP 6: CRISPY GARLIC

While the beef braises, combine the sliced garlic and neutral oil in a small saucepan or skillet over medium-low heat.
Cook slowly, stirring frequently, until the garlic is evenly golden and crisp.
- NOTE: Be careful not to burn the garlic as it can become bitter.
Transfer the garlic to a paper towel-lined plate and reserve for serving.

STEP 7: POTATOES

Place the baby Yukon Gold potatoes in a pot of cold, generously salted water. Bring to a boil and cook until just fork tender, about 10–12 minutes.
Drain well and allow them to steam dry for several minutes.
Heat a cast iron skillet over medium-high heat and add the neutral oil.
Add the potatoes and cook, turning occasionally, until deeply browned and crisp on multiple sides.
Add in butter and minced garlic and cook for just a few seconds until fragrant, then remove from heat.
Season with kosher salt while still hot.

STEP 8: SERVE

Finish the carne en salsa verde with the crispy garlic and chopped fresh cilantro.
Serve with the cast iron potatoes, warm corn tortillas, and fresh lime wedges for squeezing over the top.

INGREDIENTS

Makes 5-6 servings

BEEF

3 lb chuck roast, cut into 1.5-inch cubes
Kosher salt
2 TBSP neutral oil

SALSA VERDE

1.5 lb tomatillos
1 large poblano
4 serranos
1 medium white onion, halved
6 cloves garlic
1 handful fresh cilantro
2 tsp chicken bouillon
1 bay leaf
3/4 C water
Kosher salt to taste

CRISPY GARLIC

8 cloves garlic, thinly sliced
1/4 C neutral oil

CAST IRON POTATOES

1 lb baby Yukon Gold potatoes
3 TBSP unsalted butter
3 cloves garlic, minced
1 TBSP neutral oil
Kosher salt

FOR SERVING

Warm corn tortillas
Chopped fresh cilantro
Lime wedges

Affiliate links may be included on this page which help generate a small commission (at no additional cost to you). Thanks for your support!