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Chilaquiles made with corn tortillas

Carne Asada Chilaquiles Verdes

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.
Author Vianney Rodriguez


  • 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
  • Cilantro
  • Queso fresco crumbled
  • Salsa verde


  1. 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.

  2. Heat grill to high. Remove flank steak from resealable plastic bag, discard remaining marinade.
  3. Grill for 5-7 minutes per side or until an instant thermometer reaches 145° F internal temperature for medium rare.
  4. 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.
  5. For 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.

  6. 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.

Recipe Notes

Serves 4