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| Arrachera (Mexican Skirt Steak for Tacos) |
"This is a recipe for conventional arrachera, that is a thinly sliced skirt steak with seasonings. The longer it marinates, the greater strong the taste can be. Heat tortillas at the grill or in the microwave. Serve the arrachera with warmed tortillas and your favorite taco toppings, consisting of onion, cilantro, warm sauce, lettuce, cheese, and so on."
Ingredients :
- 2 kilos thinly sliced skirt steaks (arrachera)
- 2 limes, juiced
- three (.18 ounce) packets sazon with coriander and annatto
- 1 tablespoon adobo seasoning (which includes Goya® All-Purpose Seasoning with Cumin)
- 1 small onion, chopped
- 1 (12 fluid ounce) bottle Mexican beer
Instructions :
| Prep : 10M | Cook : 6M | Ready in : 1H25M |
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- 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 portions. Repeat layers until all pieces of steak are seasoned. Pour beer over the aggregate. Cover and refrigerate for 1 to 24 hours.
- Preheat a grill to medium-excessive. Discard marinade. Grill steak until gently charred at the outdoor but nonetheless slightly smooth within the center for medium doneness, 6 to 7 mins in keeping with side.
Notes :
- When shopping for the arrachera at a Mexican grocery store, ask for it to be run via the gadget. It tenderizes the meat. You might also ought to try the recipe a few times to get the quantity of seasoning proper to your own family. Some of my family participants also add a 1/2 teaspoon of garlic powder (or 1 clove minced garlic) and sparkling cilantro to the marinade.
- Nutrition data for this recipe includes the full quantity of marinade substances. The actual amount of marinade consumed will vary.
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