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Arrachera (Mexican Skirt Steak for Tacos)

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"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."
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Ingredients

1 h 25 m servings 174 cals
Original recipe yields 6 servings

Directions

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  1. 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.
  2. 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.

Footnotes

  • Cook's Note:
  • When buying the arrachera at a Mexican grocery store, ask for it to be run through the machine. It tenderizes the meat. You may have to try the recipe a few times to get the amount of seasoning right for your family. Some of my family members also add a 1/2 teaspoon of garlic powder (or 1 clove minced garlic) and fresh cilantro to the marinade.
  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts


Per Serving: 174 calories; 6.4 g fat; 6.2 g carbohydrates; 18.9 g protein; 34 mg cholesterol; 414 mg sodium. Full nutrition

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