Ingredients for Arrachera Skirt Steak Tacos
- Skirt Steaks
- 1/2 medium yellow onion, thinly sliced
- Garlic Cloves
- Adobo Seasoning
- 1 teaspoon ground cumin
- Pico De Gallo
- 12 oz Mexican beer (such as Corona or Pacifico)
How to Make Arrachera Skirt Steak Tacos
- In a large bowl, combine the beer, lime juice, soy sauce, garlic, onion, oregano, cumin, and chili powder. Whisk until well combined.
- Add the skirt steak to the marinade, ensuring it's fully coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, for maximum flavor.
- Remove the steak from the marinade and let it come to room temperature for about 30 minutes.
- Preheat your grill or grill pan to medium-high heat.
- Grill the steak for 3-4 minutes per side for medium-rare, or longer depending on your desired level of doneness. Use a meat thermometer to ensure the internal temperature reaches your preference.
- Remove the steak from the grill and let it rest for 10 minutes before slicing against the grain into thin strips.
- Warm your tortillas according to package instructions. (Grilling them lightly adds a nice char)
- Serve the arrachera in warm tortillas with your favorite toppings. Suggestions include chopped cilantro, diced onions, salsa, guacamole, and shredded cheese.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
3g
Fat
23g
Carbs
0g
