Carnita con Chiles

Name: Carnita con Chiles
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: Flat Iron Steak; tomatillos; chiles de arbol; fresh cilantro; garlic; pepper; flour tortillas; fresh cilantro

45

Minutes

4

Servings

8

Ingredients

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)

Preparation

Step 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.

Cooking 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.
Step 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.
Step 3

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.
Step 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.

Nutrition Information

Nutrition information per serving: 221 Calories; 108 Calories from fat; 12g Total Fat (4 g Saturated Fat; 5 g Monounsaturated Fat;) 7 mg Cholesterol; 67 mg Sodium; 6 g Total Carbohydrate; 1.7 g Dietary Fiber; 22 g Protein; 3 mg Iron; 4.8 mg NE Niacin; 0.4 mg Vitamin B₆; 5 mcg Vitamin B₁₂; 7.9 mg Zinc; 32.7 mcg Selenium.