Arrachera Skirt Steak Taco Filling Recipes

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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

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 (SKIRT STEAK TACOS)



Arrachera (Skirt Steak Tacos) image

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

2 lbs skirt steaks, pounded flat
1 whole onion
4 -6 garlic cloves, depending on taste
adobo seasoning
cumin
pico de gallo
beer

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

ARRACHERA TACOS



Arrachera Tacos image

Provided by Food Network

Categories     main-dish

Time 4h10m

Yield 12 tacos

Number Of Ingredients 27

1 1/2 pounds skirt steak (or 2 if you need to trim quite a bit or are hungry), trimmed
1 cup oil (we like avocado oil, but use any neutral-flavor oil)
1/2 cup soy sauce
1/2 cup Worcestershire sauce
2 tablespoons fresh lime juice
2 tablespoons ground black pepper
1 tablespoon garlic powder
1 tablespoon dehydrated onion
1 tablespoon paprika
1/2 fresh jalapeño
1 ripe avocado
1/2 cup (lightly packed) fresh cilantro, thick stems removed
2 tablespoons fresh lime juice
1 tablespoon salt
1/4 teaspoon ground black pepper
2 large ears or fresh corn (or 3 small/medium)
5 Roma tomatoes, diced
1/2 red onion, finely diced
1/2 cup finely chopped fresh cilantro
1/2 cup fresh lime juice
2 tablespoons salt
1/4 teaspoon ground black pepper
3 cups organic blue corn masa
2 1/4 cups warm water
Neutral oil, for lubricating the plastic bag, optional
1/4 to 1/2 cup shredded Cotija
Mexican rice and whole or refried beans, for serving, optional

Steps:

  • For the steak: Cut the steak into 3 to 4 rectangular-ish portions. Place in a large resealable plastic bag, container or vacuum seal bag.
  • Blend the oil, soy sauce, Worcestershire, lime juice, pepper, garlic powder, dehydrated onion and paprika in a blender. Pour the marinade over the steak and seal the bag. Let sit in the refrigerator for 4 to 6 hours.
  • For the jalapeño avocado aïoli: Remove the seeds from the jalapeño and dice. Remove the pit and skin from the avocado and add to a blender. Add the jalapeño, cilantro, lime juice, salt and pepper to blender. Blend until it has a smooth, thick paint-like texture. If it's too thick, add a little cold water until the texture is thick and a little bit runny, like paint. Transfer to a container, bowl or squeeze bottle.
  • For the corn pico de gallo: Grill the corn (or roast over the open flame of a gas stove) until nice and charred.
  • Cut the kernels from the cobs into a large bowl. Add the tomatoes, onions, cilantro, lime juice, salt and pepper. Mix well with a spoon or by hand, making sure to not smash the tomatoes.
  • For the blue corn tortillas: In a large bowl, add the masa. Pour in the water and stir to combine. Knead the dough with your hands in the bowl until it is smooth and no longer sticky, 1 to 2 minutes. If you have time, cover the dough and let rest up to 30 minutes.
  • Pinch off a piece from the dough and form a round ball around the size of a golf ball.
  • Cut a resealable plastic bag open along the sides. Open the tortilla press and lay the opened bag on the top and bottom. Coat the plastic slightly with oil if desired to reduce friction. Place the dough ball between the plastic.
  • Press down until the dough has spread about 6 inches and reaches the desired thickness.
  • Heat a skillet over medium-high heat. Add the freshly pressed tortilla and cook for about 1 minute before flipping and cooking another minute. Stack the tortillas in a clean kitchen towel so they stay warm and steamy. Repeat with the remaining dough.
  • For the steak: Take the steak out of the bag and cook on a hot grill or griddle to medium or preferred temperature. Cut into strips.
  • For the tacos: Place the warm tortilla(s) on a plate. Add 2 ounces steak to each, followed by the corn pico de gallo, a sprinkling of Cotija and a drizzle of jalapeño-avocado aïoli.
  • Serve with Mexican rice and whole or refried beans. Enjoy!

ARRACHERA (SKIRT STEAK TACO FILLING)



Arrachera (Skirt Steak Taco Filling) image

This is a steak we buy at the local Mexican store and season it with beer and sazon and grill it along with the tortillas. Serve with beans, rice, and tortillas. Use your favorite beef to make these; we use Corona. Serve on warm tortillas with rice beans, and salsa verde!

Provided by ElizabethKnicely

Categories     Steak

Time 2h29m

Yield 6 serving(s)

Number Of Ingredients 4

2 lbs skirt steaks, pounded flat
10 (1/4 ounce) packets sazon seasoning with coriander and achiote, such as Goya
1 tablespoon white pepper
0.5 (12 fluid ounce) bottle Mexican beer (such as Corona)

Steps:

  • Sprinkle each piece of skirt steak with the sazon and white pepper. Stack the seasoned steaks in a deep dish as you season them. Pour the beer over the steaks. Cover the dish and refrigerate for 2 hours.
  • Preheat an outdoor grill for high heat and lightly oil the grate. Remove the steaks from the dish and discard the marinade.
  • Cook the skirt steaks on the prepared grill until they are very firm, hot, and gray in the center, 7 to 10 minutes per side.

Nutrition Facts : Calories 251.5, Fat 12.5, SaturatedFat 4.8, Cholesterol 98.3, Sodium 101.4, Carbohydrate 0.8, Fiber 0.3, Protein 32

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