Carnita Con Chile --
  • Total Recipe Time: 40 to 45 minutes
  • Makes 4 servings


  1. 2 beef Flat Iron Steaks (8 ounces each)
  2. 12 ounces tomatillos, husks and stems removed
  3. 3 or 4 dried chiles de árbol, stems, seeds removed
  4. 1/4 cup fresh cilantro leaves
  5. 1 large clove garlic, coarsely chopped
  6. 1/4 teaspoon ground black pepper
  7. Flour tortillas (optional)
  8. Fresh cilantro leaves (optional)


  1. Place tomatillos and chiles in medium saucepan; add enough water to cover. Bring to a boil; cook 5 to 8 minutes or until tomatillos are just tender, stirring occasionally. Drain.
  2. Place tomatillo mixture, 1/4 cup cilantro and garlic in food processor or blender container. Cover; process until finely chopped, but not pureed. Season with salt and black pepper, as desired. Set aside.
  3. Meanwhile press 1/4 teaspoon black pepper evenly onto beef steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 11 to 14 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
  4. Carve steaks across the grain into thin slices; season with salt and black pepper, as desired. Spoon tomatillo sauce over steak. Serve in flour tortillas, if desired. Garnish with additional cilantro, if desired.
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