Arrachera (Mexican Skirt Steak for Tacos)
Ingredients1 h 25 m servings 174
- 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.
- 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.
Per Serving: 174 calories; 6.4 6.2 18.9 34 414 Full nutrition
ReviewsRead all reviews 7
Wonderful seasonings and with the dark beer, it cooks so luscious and fragrant and TENDER!
This recipes was easy to make and soooo good I didn’t get a pic but trust me when I say it’s all gone.
Added finely chopped garlic, Mexican oregano, I used Corona beer, Chile lime adobo seasoning for the marinade
The arrachera was excellent for our tacos! Per the author's notes, I did add minced garlic and cilantro to the marinade. The only changes I made were: 1) used my own salt free sazon blend instea...
I made it last night. The meat was exceptional tender. It made great tacos. Tonight I’m going to cut thin slices and but it on top of my salad.