Arrachera Beef Marinade Recipes

ARRACHERA (MEXICAN SKIRT STEAK FOR TACOS)

Arrachera (Mexican Skirt Steak for Tacos) image

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

Ingredients

2 pounds thinly sliced skirt steaks (arrachera)
2 limes, juiced
3 (.18 ounce) packets sazon with coriander and annatto
1 tablespoon adobo seasoning (such as Goya® All-Purpose Seasoning with Cumin)
1 small onion, chopped
1 (12 fluid ounce) bottle Mexican beer

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 BEEF MARINADE

Arrachera Beef Marinade image

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

Ingredients

3 lbs flank steaks
3 tablespoons finely chopped garlic
3 tablespoons olive oil
1/2 cup tequila
1/4 cup fresh lime juice
1 tablespoon coarse salt
1/2 tablespoon ground cumin
1/2 tablespoon ground black pepper

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.

BEST EVER CARNE ASADA MARINADE

Best Ever Carne Asada Marinade image

This traditional Mexican carne asada marinade recipe will marinade 5 or 6 pounds of meat and can be easily halved or doubled. I've tried many carne asada recipes through the years, and this one outshines them all. The flavors are the most flavorful and authentic and the meat is pull-apart tender. I suggest marinating overnight for the best results. Muy delicioso!

Provided by Toni Ast

Categories Side Dish Sauces and Condiments Recipes Marinade Recipes

Time 15m

Yield 20

Number Of Ingredients 14

Ingredients

¾ cup soy sauce
½ cup olive oil
½ cup red wine vinegar
½ orange, sliced
⅓ cup lime juice
⅓ cup orange juice
¼ cup Worcestershire sauce
¼ bunch cilantro, stems cut off and leaves chopped
2 tablespoons minced garlic
1 tablespoon coarsely ground black pepper
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon dried Mexican oregano
2 teaspoons salt

Steps:

Combine soy sauce, olive oil, vinegar, orange slices, lime juice, orange juice, Worcestershire sauce, cilantro, garlic, black pepper, cumin, chili powder, oregano, and salt in a large bowl and whisk to combine.

Nutrition Facts : Calories 65 calories, Carbohydrate 3.5 g, Fat 5.6 g, Fiber 0.5 g, Protein 0.9 g, SaturatedFat 0.8 g, Sodium 812.3 mg, Sugar 1 g

ARRACHERA BORRACHA (MARINATED GRILLED FLANK STEAK) RECIPE - (4.2/5)

Arrachera Borracha (Marinated Grilled Flank Steak) Recipe - (4.2/5) image

Provided by garciamoss

Number Of Ingredients 23

Ingredients

For Marinade:
1/2 cup white onion, diced
8 to 10 cloves garlic, minced
4 serrano peppers, diced
1 tablespoon, plus 1 teaspoon salt separated
Juice of 1 orange
Juice of 1 lemon
Juice of 1 lime
1/3 cup cilantro, chopped
1 tablespoon smoked paprika
1 tablespoon chile ancho powder
1 tablespoon cumin
1 tablespoon oregano
1 tablespoon pepper
10 ounces Mexican beer
You Will Also Need:
1 1/2 pound flank steak, filleted in half, so it's thin
1 cup radishes, diced
1 cup pickled red onions (see recipe: http://www.hispanickitchen.com/profiles/blogs/lime-pickled-red-onions)
1/3 cup cilantro, chopped
1/2 cup of your favorite salsa
1 lime, sliced into wedges
12 warm corn tortillas

Steps:

1. In a mortar or molcajete, add the garlic, onions, and serrano peppers. Add 1 teaspoon of salt and grind it with the pestle until it becomes like a coarse-looking paste. If you don't have a mortar or molcajete, you could roughly chop in an electric mini chopper as well. Transfer the mixture to a large bowl. 2. Add the remaining ingredients, minus the steak. Stir well to combine and taste for salt. Transfer the steak to a heavy plastic storage bag. Pour the marinade over the beef, seal bag and marinate for at least 6 hours. 3. When ready to cook, remove the steak from the refrigerator about 30 to 40 minutes before cooking. Drain off all the marinade and transfer steak to a plate. 4. Preheat heat your grill to medium/high heat while the steaks comes to room temperature. Cook the steak on the direct heat for 5 minutes per side. Move to cooler side of the grill and continue cooking for another 5 to 6 minutes. Remove beef from the grill and let it rest for 5 to 6 minutes before slicing. Always slice against the grain for a more tender cut. It's best to keep a meat thermometer on hand to reach the desired temperature. Steak doneness: rare 130 to 135 degrees F., medium rare 140 degrees, medium 155 degrees, well done 165 degrees.

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