Ingredients for Arrachera Skirt Steak Tacos
- 1 1/2 lbs skirt steak
- 1/2 onion, quartered
- 4 garlic cloves, minced
- Adobo Seasoning
- 1 tsp ground cumin
- Pico de Gallo (for serving)
- 1/2 cup beer
- 1/4 cup fresh lime juice
- 1/4 cup soy sauce
- 1 tsp dried oregano
- 1 tsp chili powder
- Tortillas (corn or flour)
- Guacamole (for serving)
- Chopped cilantro (for serving)
- Salsa (for serving)
- Shredded cheese (for serving)
- Diced onions (for serving)
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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.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
3g
Fat
23g
Carbs
0g
