@therecipecollector: Get ready to cook with NancyG, The Recipe Collector! This recipe for carne asada simmered in a vibrant green chile sauce is something you'll completely fall in love with. Imagine tender, smoky carne asada soaking up a rich, herbaceous salsa verde. It's made from roasted tomatillos, green chiles, garlic, and cilantro. Every bite gives you an amazing mix of smoky char, savory depth, and bright, zesty heat. This dish is so flavorful and brings that authentic, restaurant-quality warmth right to your kitchen. You can serve 4 to 6 people. Here's what you'll need: **Ingredients** * 2 pounds skirt steak or flank steak, cut into bite-sized chunks * 2 tablespoons olive oil * 1 medium yellow onion, diced * 4 cloves garlic, minced * 1 1/2 pounds fresh tomatillos, husked and rinsed * 3 poblano peppers (or Anaheim peppers) * 1 jalapeño pepper (stemmed) * 1/2 cup fresh cilantro leaves * 1 cup low-sodium beef broth * 1 teaspoon ground cumin * 1 teaspoon kosher salt * 1/2 teaspoon freshly ground black pepper * Diced white onion and fresh cilantro (for garnish) * Lime wedges (for serving) **Instructions** 1. **Roast the Vegetables**: Preheat your oven's broiler to high. Place husked tomatillos, poblano peppers, and jalapeño pepper on a foil-lined baking sheet. Broil for 8 to 10 minutes, turning halfway through, until charred and blistered. Transfer peppers to a covered bowl for 5 minutes to steam, then peel skins and discard stems and seeds. 2. **Blend the Green Chile Sauce**: Place roasted tomatillos, peeled poblano peppers, jalapeño pepper, fresh cilantro leaves, and minced garlic into a food processor or blender. Pulse until smooth and vibrant to create the salsa verde base. 3. **Sear the Carne Asada**: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season steak chunks with kosher salt and black pepper. Add steak to the pot in a single layer and sear until deeply browned and caramelized, about 6 to 8 minutes. 4. **Simmer in Green Chile Sauce**: Pour the blended green chile sauce directly over the seared steak, along with the beef broth and ground cumin. Stir well to combine, scraping up any browned bits from the bottom. 5. **Braised Tender**: Bring to a gentle boil, then reduce heat to low, cover, and simmer for 45 to 60 minutes, or until the steak is melt-in-your-mouth tender and the sauce has thickened slightly. 6. **Garnish and Serve**: Taste and adjust seasoning with extra salt if needed. Ladle the warm carne asada into bowls, garnish with diced white onion and cilantro, and serve immediately with warm lime wedges. **Chef's Notes** * **Cut of Beef**: While skirt or flank steak is authentic, chuck roast cut into bite-sized pieces also works beautifully for a longer, more traditional stewed texture. * **Heat Level**: Adjust spice by removing jalapeño seeds entirely for milder sauce, or leave them in for an extra kick. * **Make-Ahead Advantage**: This dish tastes even better the next day after the flavors have melded overnight in the refrigerator. **Nutrition** * Calories: 480 kcal * Protein: 38 g * Total Fat: 26 g * Saturated Fat: 8 g * Carbohydrates: 12 g * Dietary Fiber: 3 g * Sugars: 6 g * Sodium: 750 mg #NancyG #TheRecipeCollector #CarneAsada #MexicanFood

NancyG The Recipe Collector

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Friday 06 November 2026 01:58:30 GMT