ARRACHERA TACOS
This is an unusual marinade from the Mexican state of Baja that includes soy sauce, an ingredient you might not think of as Mexican, but which has been used on that country's Pacific coast since the 1500s.
Provided by Hank Shaw
Categories Main Course
Time 3h30m
Number Of Ingredients 12
Steps:
- Mix all the marinade ingredients together and submerge the skirt steak in it, making sure every bit is coated with the marinade. Let this sit in the fridge for at least 1 hour, and up to overnight, although the longer you marinate the saltier the meat will get. About 4 hours is a nice amount of time.
- Mix the chopped onion with the lime juice and a pinch of salt. let this sit at room temperature while you marinate the meat.
- When you are ready to grill, get your fire very hot. While this is happening, heat up your tortillas on a comal or heavy skillet; keep them warm in a tortilla warmer or wrapped in kitchen towels.
- Remove the steak from the marinade and pat the meat dry with paper towels. Make sure it's dry. Rub oil all over the meat.
- Sear the skirt steak on the grill for only about 2 minutes per side, tops. Let it rest for a few minutes before slicing. My trick is to cut the skirt steak across the grain first, then keep chopping until you have little bite-sized pieces. Doing this ensures that you will have tender meat. Serve the skirt steak with cilantro and the quick pickled onions, plus some salsa.
Nutrition Facts : Calories 554 kcal, Carbohydrate 41 g, Protein 43 g, Fat 25 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 107 mg, Sodium 475 mg, Fiber 6 g, Sugar 2 g, ServingSize 1 serving
ARRACHERA (MEXICAN SKIRT STEAK FOR TACOS)
This is a recipe for traditional arrachera, which is a thinly sliced skirt steak with seasonings. The longer it marinates, the more robust the flavor will be. Heat tortillas on the grill or in the microwave. Serve the arrachera with warmed tortillas and your favorite taco toppings, such as onion, cilantro, hot sauce, lettuce, cheese, etc.
Provided by melodie
Categories World Cuisine Recipes Latin American Mexican
Time 1h25m
Yield 6
Number Of Ingredients 6
Steps:
- Place a single layer of steak in a shallow casserole dish. Sprinkle a portion of lime juice, sazon, and adobo seasoning. Top with chopped onion pieces. Repeat layers until all pieces of steak are seasoned. Pour beer over the mixture. Cover and refrigerate for 1 to 24 hours.
- Preheat a grill to medium-high. Discard marinade. Grill steak until lightly charred on the outside but still slightly tender in the center for medium doneness, 6 to 7 minutes per side.
Nutrition Facts : Calories 173.9 calories, Carbohydrate 6.2 g, Cholesterol 33.7 mg, Fat 6.4 g, Fiber 1.2 g, Protein 18.9 g, SaturatedFat 2.6 g, Sodium 413.9 mg, Sugar 0.9 g
ARRACHERA (SKIRT STEAK TACOS)
I make this every once in a while and it is fantastic. I noticed there are only a couple of recipes for this on here and neither of them call to marinade the steak in beer, which is how I've seen it done traditionally and how I was taught so I thought I'd try to describe how I make it. I also made up a chicken version that is really good too that I'll try to post eventually.
Provided by Jfoxe
Categories Meat
Time 40m
Yield 24 tacos, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Pound the skirt steak until it's flat or instead, ask the butcher to run it through the machine that flattens it out. Doing this works best.
- Season meat with Adobo, Cumin, and Pico de Gallo. I use the Adobo that has Cumin already in it and it works great.
- Rub seasoning into the meat.
- Layer meat, onions, and garlic in a deep pan or bowl and cover with beer by placing portion of meat on the bottom, top with onions (sliced so that it forms rings), chopped garlic, then repeat until all meat is used. Fill with beer of choice until everything is covered.
- Let sit for several hours or overnight.
- Cook meat on grill.
- Serve with heated corn tortillas and what ever taco toppings you prefer.
Nutrition Facts : Calories 258.3, Fat 12.5, SaturatedFat 4.8, Cholesterol 98.3, Sodium 102.4, Carbohydrate 2.4, Fiber 0.3, Sugar 0.8, Protein 32.2
TACOS DE ARRACHERA AL CARBON
Make and share this Tacos De Arrachera Al Carbon recipe from Food.com.
Provided by JR Tumas
Categories Meat
Time 20m
Yield 12 tacos, 4 serving(s)
Number Of Ingredients 9
Steps:
- Marinate the meat for at least one hour in a mixture of 1/2 onion and the garlic, lime juice, cumin and a 1/2 teaspoon salt.
- Grill peppers and onion over open flame until blackened.
- Remove excess marinade, oil steak lightly and grill (1 1/2- 2 minutes for medium rare).
- Cut steak into strips making sure to cut against the grain.
- Combine with grilled onions and peppers.
- Serve with corn tortillas.
- Sprinkle just before serving with lime wedges.
ARRACHERA BEEF MARINADE
When not in Mexico I use this recipe to make my own Arrachera Beef, a marinaded flank steak. The beef is perfect for tacos, fajitas or chili. Please note that cooking time is actually the minimum time needed to marinade.
Provided by Galley Wench
Categories Meat
Time 1h5m
Yield 3 pounds marinaded steak
Number Of Ingredients 8
Steps:
- Whisk together garlic, olive oil, tequila, lime juice, salt, cumin and black pepper.
- Place flank steak in zip lock bag and pour in marinade.
- Chill at least 1 hour (but not more than 24 hours); turning often.
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