Arrachera Recipe (Mexican Skirt Steak + Tacos)

Name: Arrachera Recipe (Mexican Skirt Steak + Tacos)
Total time: 30 min
Ingredients: 2 pounds skirt steak ((900 g)); ½ cup lime juice (add a splash of orange or lemon; pineapple juice is fine in small amounts); 1/3 cup Mexican lager (lighter beer, like Corona, Modelo, or Sol); 3-4 garlic cloves (minced); ¼ small white onion (roughly chopped (plus extra for serving)); ¼ cup chopped fresh cilantro (loosely packed - up to ½ cup if you love cilantro); 1 serrano (or milder jalapeño, chopped); 2 tablespoons neutral oil (or olive oil); 1 teaspoon kosher salt; 1 teaspoon Mexican oregano; 1 teaspoon ground cumin; ½ teaspoon black pepper; 1-2 tablespoons soy sauce or Worcestershire (OPTIONAL, for an umami boost); Warm corn or flour tortillas; Chopped white onion; Fresh cilantro; Lime wedges; Grilled spring onions (cebollitas, traditional and highly recommended)

www.chilipeppermadness.com

This arrachera recipe makes tender Mexican skirt steak tacos with a zesty citrus marinade, grilled to perfection and packed with bold, Mexican-style flavor.

View full recipe on www.chilipeppermadness.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.chilipeppermadness.com.

Share this recipe:

Cooking tools:

Blender
Food processor
Molcajete
Grill
Cast iron skillet
Instant-read thermometer
Meat tenderizer
Zip-top bag
Plastic wrap
Dish
Chef's knife
Cutting board
Stove
Oven
Skillet
Aluminum foil
Airtight container
Serving platter

Ingredients

2 pounds skirt steak ((900 g))
½ cup lime juice (add a splash of orange or lemon; pineapple juice is fine in small amounts)
1/3 cup Mexican lager (lighter beer, like Corona, Modelo, or Sol)
3-4 garlic cloves (minced)
¼ small white onion (roughly chopped (plus extra for serving))
¼ cup chopped fresh cilantro (loosely packed - up to ½ cup if you love cilantro)
1 serrano (or milder jalapeño, chopped)
2 tablespoons neutral oil (or olive oil)
1 teaspoon kosher salt
1 teaspoon Mexican oregano
1 teaspoon ground cumin
½ teaspoon black pepper
1-2 tablespoons soy sauce or Worcestershire (OPTIONAL, for an umami boost)
Warm corn or flour tortillas
Chopped white onion
Fresh cilantro
Lime wedges
Grilled spring onions (cebollitas, traditional and highly recommended)