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
Small additions can make a big impact! Try a sprinkle of fresh herbs, a dash of your favorite spice blend, or a squeeze of citrus just before serving to really enhance the flavors of your dish.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
3g
Fat
23g
Carbs
0g
