I love this dish because it brings together tender beef and a vibrant green chile and garlic sauce that feels deeply comforting and traditional. I always enjoy how the beef slowly absorbs the bold flavors, creating a warm, satisfying meal that reminds me of home-style Mexican cooking.
Why You’ll Love This Recipe
I like this recipe because it uses simple ingredients yet delivers rich, authentic flavor. I also appreciate how the beef becomes incredibly tender after simmering, making every bite hearty and satisfying. I often make this dish when I want something cozy, flavorful, and perfect for sharing with family.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 lbs beef chuck or stew meat, cut into chunks
3 tbsp vegetable oil
1/2 white onion, chopped
3–4 garlic cloves
2 cups green chile salsa or blended roasted tomatillos with green chiles
1 cup beef broth or water
Salt to taste
Directions
I start by heating the vegetable oil in a large pot over medium-high heat. I add the beef chunks and brown them on all sides until they develop good color. Once browned, I remove the beef and set it aside.
In the same pot, I add the chopped onion and cook it until softened. I then add the garlic cloves and stir until fragrant. I pour in the green chile salsa and beef broth, stirring well to combine everything.
I return the beef to the pot, season with salt, and bring the mixture to a gentle simmer. I cover the pot and let it cook on low heat for about 60–70 minutes, stirring occasionally, until the beef is tender and the sauce thickens. I taste and adjust seasoning before serving.
Servings And Timing
I usually get about 4 to 6 servings from this recipe.
Prep time: 15 minutes
Cook time: 70 minutes
Total time: 85 minutes
Variations
I sometimes add diced potatoes or zucchini during the last 20 minutes of cooking for a heartier dish. When I want extra heat, I include a serrano or jalapeño chile in the sauce. I also like serving it with beans or over rice for a slightly different presentation.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stovetop over low heat, adding a splash of water or broth if the sauce has thickened too much.
FAQs
Can I use a different cut of beef?
I like using chuck or stew meat, but brisket or bottom round also work well if cooked long enough.
Is this dish very spicy?
I find it moderately spicy, depending on the green chiles used. I control the heat by choosing milder or hotter chiles.
Can I make this in a slow cooker?
I often brown the beef first, then transfer everything to a slow cooker and cook on low for 6–7 hours.
What do I serve with this dish?
I usually serve it with rice, warm tortillas, or beans to soak up the sauce.
Can I freeze this recipe?
I freeze it in airtight containers for up to 2 months and thaw it overnight in the refrigerator before reheating.
Conclusion
I enjoy making Carne de Res en Salsa de Chile Verde y Ajo because it is simple, flavorful, and deeply satisfying. Every time I prepare it, I appreciate how the tender beef and vibrant sauce come together into a dish that feels comforting and full of tradition.
Carne de Res en Salsa de Chile Verde y Ajo features tender beef simmered in a vibrant green chile and garlic sauce, creating a comforting and flavorful dish rooted in traditional Mexican home cooking.
Total Time:85 minutes
Yield:4 to 6 servings
Ingredients
2 lbs beef chuck or stew meat, cut into chunks
3 tbsp vegetable oil
1/2 white onion, chopped
3–4 garlic cloves
2 cups green chile salsa or blended roasted tomatillos with green chiles
1 cup beef broth or water
Salt to taste
Instructions
Heat vegetable oil in a large pot over medium-high heat.
Add beef chunks and brown on all sides. Remove and set aside.
In the same pot, cook chopped onion until softened.
Add garlic and cook until fragrant.
Pour in green chile salsa and beef broth, stirring to combine.
Return beef to the pot, season with salt, and bring to a gentle simmer.
Cover and cook on low heat for 60–70 minutes, stirring occasionally, until beef is tender and sauce thickens.
Taste and adjust seasoning before serving.
Notes
Add diced potatoes or zucchini during the last 20 minutes for extra texture.
Use a serrano or jalapeño for added heat.
Serve with rice, tortillas, or beans to soak up the sauce.
Adjust chile types based on desired spice level.
For slow cooker version, brown beef first, then cook on low for 6–7 hours.
