Carnita con Chiles

Thinly sliced tender and juicy steaks smothered in fresh tomatillo sauce tucked into a soft flour tortilla makes for an excellent meal for kids and adults alike.

  • 45
  • 4
  • 221
  • 22 g

Ingredients & Cooking


  • 2 beef Flat Iron Steaks (8 ounces each)
  • 12 ounces tomatillos, husks and stems removed
  • 3 or 4 dried chiles de árbol, stems, seeds removed
  • 1/4 cup fresh cilantro leaves
  • 1 large clove garlic
  • 1/4 teaspoon ground black pepper
  • Flour tortillas (optional)
  • 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. Cook's Tip: Also known as arbol chiles, chile de arbol are narrow, curved chiles that are bright red when mature and remain bright red even after drying. Chile de arbol are related to cayenne pepper and are very hot.
  3. 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.
  4. Meanwhile press 1/4 teaspoon black pepper evenly onto beef Flat Iron 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.
  5. 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.

Nutrition Information

Butcher Counter

Carnita con ChilesFlat Iron Steak Chuck Primal

Extremely tender, well-marbled and flavorful and great for grilling. Cut from the Top Blade.


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