Picture from Beef Loving Texans Publisher
This recipe takes the classic Mexican breakfast dish, chilaquiles, to a whole new level with the addition of juicy carne asada. Marinated flank steak is cooked to a perfect medium-rare using a meat thermometer, ensuring tender and flavorful slices. A smoky salsa verde, made with roasted tomatillos and poblano pepper, provides a vibrant base for the dish. Crispy corn tortilla wedges are tossed in the salsa, creating a delightful textural contrast. Melted Monterey Jack cheese and a sprinkle of queso fresco offer a creamy and salty counterpoint. Finished with fresh cilantro, red onion, and a dollop of sour cream, these chilaquiles with carne asada are an explosion of flavor and texture in every single bite.
| Prep Time | Total Time | Servings |
| 15 mins | 35 mins | 1-2 |
INGREDIENTS
For the Carne Asada
- 1 flank steak (around 1.5 lbs)
- 2 tbsp olive oil
- 1 tbsp freshly squeezed orange juice
- 1 tbsp lime juice
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Salt and freshly ground black pepper to taste
For the Salsa Verde
- 4 tomatillos, husked and rinsed
- 1 poblano pepper, seeded and halved
- 1/2 white onion, peeled and quartered
- 2 cloves garlic
- 1 jalapeno pepper, seeded and halved (optional, for more heat)
- 1/4 cup chopped fresh cilantro
- 1/4 cup water
- Salt to taste
For the Chilaquiles
- 6 corn tortillas, cut into wedges
- 1 tbsp vegetable oil
- 2 cups shredded Monterey Jack cheese
- 1/4 cup crumbled queso fresco cheese (optional)
- Chopped fresh cilantro, for garnish
- Chopped red onion, for garnish
- Sour cream, for garnish
INSTRUCTIONS
step 1. Marinate the Carne AsadaIn a large bowl, whisk together olive oil, orange juice, lime juice, cumin, chili powder, smoked paprika, garlic powder, onion powder, salt, and pepper. Place the flank steak in the marinade and coat it evenly. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or ideally overnight.
Preheat your broiler to high. Place the tomatillos, poblano pepper, onion, garlic cloves, and jalapeno (if using) on a baking sheet. Broil for 10-12 mins, flipping halfway through, until the vegetables are softened and slightly charred.
Transfer the roasted vegetables to a blender along with the chopped cilantro and water. Blend until a smooth salsa forms. Season the salsa verde with salt to taste. Set aside.
Remove the flank steak from the marinade and pat it dry with paper towels. Discard the marinade. Heat a large cast-iron skillet over medium-high heat (a cast-iron skillet is ideal for achieving a good sear). Sear the steak for 3-4 mins per side, depending on the thickness, to create a nice crust.
Reduce the heat to medium-low and continue cooking the steak for an additional 5-7 mins per side, or until it reaches an internal temperature of 145°F (63°C) for medium-rare using a meat thermometer inserted into the thickest part of the steak.
Transfer the cooked steak to a cutting board and let it rest for 10 mins before slicing it thinly against the grain.
Heat the vegetable oil in a large skillet over medium heat. Add the tortilla wedges and fry them in batches until golden brown and slightly crisp on both sides. Drain the fried tortillas on paper towels to remove excess oil.
Preheat your oven to broil. In a large baking dish, combine the fried tortilla wedges, salsa verde, and half of the shredded Monterey Jack cheese. Toss everything together to coat the chips in the salsa.
Top with the remaining cheese and broil for 2-3 mins, or until the cheese is melted and bubbly.
Serve immediately garnished with chopped fresh cilantro, red onion, sour cream, and thinly sliced carne asada.
TIPS:
- You can substitute flank steak with skirt steak for a similar result.
- If you don't have a cast-iron skillet, you can use a regular skillet but preheat it for a few minutes to ensure a good sear on the steak.
- Adjust the amount of jalapeno pepper in the salsa verde according to your desired level of spiciness.
- Leftover chilaquiles can be stored in an airtight container in the refrigerator for up to 3 days.
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