ARRACHERA TACOS
This is an unusual marinade from the Mexican state of Baja that includes soy sauce, an ingredient you might not think of as Mexican, but which has been used on that country's Pacific coast since the 1500s.
Provided by Hank Shaw
Categories Main Course
Time 3h30m
Number Of Ingredients 12
Steps:
- Mix all the marinade ingredients together and submerge the skirt steak in it, making sure every bit is coated with the marinade. Let this sit in the fridge for at least 1 hour, and up to overnight, although the longer you marinate the saltier the meat will get. About 4 hours is a nice amount of time.
- Mix the chopped onion with the lime juice and a pinch of salt. let this sit at room temperature while you marinate the meat.
- When you are ready to grill, get your fire very hot. While this is happening, heat up your tortillas on a comal or heavy skillet; keep them warm in a tortilla warmer or wrapped in kitchen towels.
- Remove the steak from the marinade and pat the meat dry with paper towels. Make sure it's dry. Rub oil all over the meat.
- Sear the skirt steak on the grill for only about 2 minutes per side, tops. Let it rest for a few minutes before slicing. My trick is to cut the skirt steak across the grain first, then keep chopping until you have little bite-sized pieces. Doing this ensures that you will have tender meat. Serve the skirt steak with cilantro and the quick pickled onions, plus some salsa.
Nutrition Facts : Calories 554 kcal, Carbohydrate 41 g, Protein 43 g, Fat 25 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 107 mg, Sodium 475 mg, Fiber 6 g, Sugar 2 g, ServingSize 1 serving
ARRACHERA (SKIRT STEAK TACOS)
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
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
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!
TACOS DE ARRACHERA AL CARBON
Make and share this Tacos De Arrachera Al Carbon recipe from Food.com.
Provided by JR Tumas
Categories Meat
Time 20m
Yield 12 tacos, 4 serving(s)
Number Of Ingredients 9
Steps:
- Marinate the meat for at least one hour in a mixture of 1/2 onion and the garlic, lime juice, cumin and a 1/2 teaspoon salt.
- Grill peppers and onion over open flame until blackened.
- Remove excess marinade, oil steak lightly and grill (1 1/2- 2 minutes for medium rare).
- Cut steak into strips making sure to cut against the grain.
- Combine with grilled onions and peppers.
- Serve with corn tortillas.
- Sprinkle just before serving with lime wedges.
FAJITAS - ARRACHERA - GRILLED SKIRT STEAK
Traditional recipe with ingredients that have been updated to ones more accessible to us in the USA but this is the same recipe and method used by Mexican families for generations! (The soy sauce is a recent AND YUMMY addition) I saw an Alton Brown show recently in which he used this same method of cooking! The hair dryer is a new generation update- in the 'old days' they just fanned the flames to rid the ashes. UPDATE: 9/2009 Due to a review that this was a little to sweet I have edited the recipe with that in mind. Please adjust the amount of onion and sweetness to your personal taste. Thanks Steph for the input! I do appreciate it! I always enjoy others opinions and ideas!
Provided by Mamas Kitchen Hope
Categories One Dish Meal
Time 27m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- In a blender, whir together oil, soy sauce, onion, garlic, lime juice, red pepper or chili/red pepper/chipotle, cumin, salt and sugar until there are no chunks- liquefied. If you do not want to blend them combine all the wet until the sugar is dissolved then add the other ingredients and proceed.
- Place steak in a ziploc bag and pour in marinade. Toss in the squeezed limes that were juiced and reserved.
- Seal bag, removing as much air as possible. Allow steak to marinate for at least 1 hour in refrigerator. We do it overnight.
- Remove steak from bag and pat dry with paper towels. Toss out marinade.
- Heat charcoal, preferably natural chunk, until gray ash appears. Daddy uses B & B brand.
- You want the steak to fit nicely on the coals. You may need to cut the steak so that it fits nicely on the coals. You want the entire surface of the steak in DIRECT contact with the coals.
- Using a blow dryer, YES A BLOW DRYER! Blow charcoal clean of ash. You could also use a fireplace bellows or something heavy and just 'fan' them until the ashes are off the coals.
- Once clean of ash lay steaks directly onto hot coals for 1 minute per side. That is all. ONE MINUTE PER SIDE! (If you prefer NOT to use that method you CAN place them on the grill SEE NOTE BELOW!
- Now place meat in double thickness of aluminum foil, wrap tightly to trap in all the heat and allow to sit for 15 minutes.
- Want veggies too? While the meat is resting, place a cast iron skillet right on the coals and heat until really scorching HOT. You could use a grill basket instead if you like. Add a little olive oil to coat the pan so that your veggies don't stick. Toss in the veggies and stir (or shake basket a bit) to cook evenly. Remove from skillet when they have reached the desired degree of done-ness!
- Remove meat from foil, reserving foil and juices. Slice thinly across the grain of the meat. Brush off any ash or coals that may have stuck to the meat.
- Note: You can do this the GRINGO way and cook on a grill over a very hot fire. You want the meat to sear. Just cook about 3 minutes per side instead of 1 minute directly on the coals. The grill rack MUST be placed as close to the coals as possible and the grill rack has been preheated to HOT HOT HOT! You want to sear the heck outta that meat! Then just follow the regular steps! Remember, if you want the meat more DONE you can pop it under the broiler in the house for a minute or two BUT you cannot UNcook the meat! So err on the side of RARE rather than DONE here.).
- Return to foil pouch (REPEAT AFTER MAMA- NO DISH TO WASH! YEA) and toss with the reserved juice.
- Fix a taco! We like to heat lots of yummy tortillas right along side the coals. Just wrap the desired amount of tortillas- it is best to keep it 10 or under so that the ones in the middle get nice and yummy too! Anyway, wrap them in a double thickness of aluminum foil and place near the coals. They can hang out and get toasty warm and will be waiting for you!
- Take a hot, steamy tortilla (authentically corn but use what you want) and add meat and veggies or whatever you like. Fold and eat!
- ENJOY!
- Oh ANOTHER Note: Some people like a little more sweetness to their fajita meat- If you are one try adding some 7-up or sprite to the marinade. mmmmm.
Nutrition Facts : Calories 682.6, Fat 45.9, SaturatedFat 10.9, Cholesterol 147.4, Sodium 1788.2, Carbohydrate 15.8, Fiber 1.2, Sugar 9.7, Protein 51.3
ARRACHERA (SKIRT STEAK TACO FILLING)
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
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
GRILLED SKIRT STEAK TACOS WITH ROASTED POBLANO RAJAS
Steps:
- 1. Marinating the Meat. In a food processor or blender combine one-quarter of the onions, the garlic, lime juice, cumin and 1/2 teaspoon salt. Process to a smooth puree. Place the skirt steak in a nonaluminum baking dish. Using a spoon, smear the marinade over both sides of the skirt steak. Cover and refrigerate for at least 1 hour or up to 8 hours.
- 2. Making the Grilled Chile-and-Onion Rajas. Turn on the oven to its lowest setting. Heat a gas grill to medium high or light a charcoal fire and let it burn just until the coals are covered with gray ash and very hot. Either turn the burner(s) in the center of the grill to medium-low or bank the coals to the sides of the grill for indirect cooking. Set the cooking grate in place, cover the grill and let the grate heat up, 5 minutes or so.
- Lay the chiles on the hottest part of the grill, and cook, turning occasionally until the skin is blistered and uniformly blackened all over, about 5 minutes. Be careful not to char the flesh, only the skin. Remove the chiles from the grill and cover with a kitchen towel.
- While the chiles are roasting, brush or spray the remaining onion slice with oil and lay the whole rounds of onions on the grill in a cooler spot than you chose for the chiles. When they're starting to soften and are browned on the first side, about 10 minutes, use a spatula to flip them and brown the other side. Transfer to an ovenproof serving dish and separate the rings (if they haven't started separating during grilling).
- 3. Grilling the Meat. Remove the steak from the marinade and gently shake off the excess. Oil the steak well on both sides and lay it over the hottest part of the grill. Grill, turning once, until richly browned and done to your liking, about 1 1/2 to 2 minutes per side for medium-rare (the way I like skirt steak).
- 4. Serving the tacos. Cut the long piece of skirt steak into 3-to 4-inch lengths, then cut each section across the grain (that is, in line with the full length of the steak) into thin strips. Mix with the chiles and onions, season with a little salt and set on the table along with the lime wedges and hot tortillas, for your guests to make into soft tacos.
- Working Ahead: Thin steaks like skirt taste best with a relatively short tour in the marinade - 1 to 8 hours. Leave them longer, and the marinade overpowers the flavor and saps the rosy color of the meat. The poblano-and-onion rajas can be made several hours ahead and left at room temperature; rewarm before serving. The steak, of course, must be grilled just before you're ready to eat.
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