Carne Asada Chilaquiles Verdes with crispy corn tortillas swimming in a rich salsa verde and topped with carne asada along with plenty of delicious garnishes is the ultimate breakfast, brunch, or dinner dish.
A beloved Mexican dish consisting of lightly fried corn tortillas simmered in a flavorful sauce. Served for breakfast with eggs, a quick lunch or with a side of refried beans for dinner chilaquiles is one of the most versatile dishes.
The beauty of chilaquiles is they are completely customizable to any occasion or a wonderful way to use up leftovers. Beef fajitas and roasted veggies can be easily added to chilaquiles.
I’m excited to partner with Beef Loving Texans to share with you how easy it is to make Carne Asada Chilaquiles Verdes at home. No need to head out to a restaurant when you can easily make delicious Chilaquiles at home.
My Carne Asada Chilaquiles Verdes feature homemade tortilla chips, salsa verde and carne asada. Topped with red onion and queso fresco. Chilaquiles verdes are made with a salsa verde made from tomatillos, onions, jalapeños, and cilantro – “verde” translates to green in Spanish.
I marinate my carne asada in orange juice, lime juice, garlic, and jalapeños, which helps to tenderize and marinate the flank steak. Grilled then diced, the carne asada adds a hearty bite to my chilaquiles verdes.
WHAT ARE CHILAQUILES?
Chilaquiles (pronounced “chee-lah-KEE-lays”) are a Mexican dish consisting of corn tortilla chips simmered in salsa. The word chilaquiles comes from the Nahuatl language, meaning chilis and greens. Chilaquiles can be made with green salsa – chilaquiles verdes or red enchilada sauce – chilaquiles rojos.
WHAT IS CARNE ASADA?
Carne asada is thinly sliced and marinated beef that is grilled and is often used to make tacos, quesadillas, burritos or served alongside rice and beans. Carne asada is typically made with flank steak or skirt steak.
For this recipe, I am using flank steak. Learn more about flank steak here. Marinating beef is an easy and tasty way to make cuts like flank steak the star of your backyard cookout and stretch your outdoor entertaining budget.
Flank Steak is optimum when cooked to medium rare (145°F) to medium (160°F) doneness. Let flank steaks rest for at least 3 minutes before slicing. For flank steaks insert an instant-read thermometer horizontally from the side so it penetrates the thickest part of the center of the steak not touching the bone or fat.
Can I substitute Store bought salsa verde for this recipe?
You can easily substitute store bought salsa verde for this recipe. Use your favorite salsa verde or whip up a batch easily – find the recipe here.
Can I substitute store-bought tortilla chips for homemade when making chilaquiles at home?
I find store-bought tortilla chips are on the thinner side. When added to the warm salsa they soften quickly and begin to dissolve. If your grocery store has an in-house tortillera they often offer tortilla chips, they will work. Making homemade tortilla chips home is easy, see below on how to make them for this recipe.
HOW TO MAKE HOMEMADE TORTILLA CHIPS AT HOME:
For the chips:
1/4 cup vegetable oil, for frying
12 corn tortillas, cut into 8 wedges each
Heat 1/4 cup oil in a large skillet over medium-high heat until it shimmers. Add about a quarter of the tortilla wedges and cook, flipping once, until lightly brown and crisp.
Drain the tortilla chips. Drain the freshly fried tortilla chips on a paper towel-lined baking sheet. Sprinkle lightly with salt. Repeat this process until all tortillas are fried, adding more oil if needed.
Delicious Ideas to Top Chilaquiles Verdes
Here are a few delicious ways to top your Carne Asada Chilaquiles Verdes:
Eggs, scrambled or fried
Tips on How to Make Carne Asada Chilaquiles Verdes
The tortilla chips can be fried a day in advance.
I marinate my flank steak in a resealable plastic bag for easier clean up, but you can use a baking dish, simply cover with foil or plastic film before placing in the fridge. Discard marinade after removing flank steak to grill.
The carne asada can be grilled in advance, diced and warmed through before assembling chilaquiles.
Warm your salsa verde and heavy cream in a large skillet. You will need sufficient room to add tortilla chips.
I like to place all the toppings at the table in small bowls. Chilaquiles can get soggy over time, so serve your chilaquiles right away.
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- For Carne Asada
- 1 cup orange juice
- ¼ cup lime juice
- 4 garlic cloves chopped
- 1 jalapeño sliced
- 2 teaspoons salt
- 1 teaspoon pepper
- ¼ cup vegetable oil
- 2 pounds flank steak
- For Chilaquiles:
- 4 cups salsa verde
- 1 cup heavy cream
- Tortilla Chips
- For serving
- Diced red onion
- Queso fresco crumbled
- Salsa verde
For Carne Asada:
In a large plastic resealable bag add orange juice, lime juice, garlic, jalapeño, salt, pepper, and vegetable oil. Seal and shake to mix. Place flank steak in a plastic bag, turn bag coating flank steak completely. Place on a baking sheet or baking dish in the fridge to marinade for at least 2 hours or overnight.
Heat grill to high. Remove flank steak from resealable plastic bag, discard remaining marinade.
Grill for 5-7 minutes per side or until an instant thermometer reaches 145° F internal temperature for medium rare.
Remove from the grill, cover loosely with foil, and allow to rest for 10 minutes. Slice against the grain, then dice, place in a warm oven until ready to assemble chilaquiles.
To assemble chilaquiles: Heat salsa verde and heavy cream in a large skillet over medium-high heat. Add chips, gently turn to coat chips. Reduce heat, cover, and simmer for 2 minutes.
Divide the chilaquiles between four plates, top with warm diced carne asada, sprinkle with red onion, cilantro and queso fresco. Serve with additional salsa verde.