Arrachera (Skirt Steak Tacos) - Mexican....Dinner last night. Blog at - 125502

Mexican....Dinner last night.

Arrachera (Skirt Steak Tacos) 
Sep. 21, 2009 12:22 pm 
Updated: Oct. 17, 2009 9:10 pm

This is the most wonderful meat I have ever eaten!  I never heard of Arrachera until my husband and I started going to all these little mexican stores around here that he knew of.  I still to this day can not find anything like this at the local or big name grocery stores around my house, which means I usually end up driving about 25-30 miles to buy it.  It's well worth it though.  I like to serve mine with refried beans, red mexican rice & grilled tortillas.  Here is the recipe for anyone interested:

Arrachera (Skirt Steak Tacos):

Arrachera (Skirt Steak Tacos):
2 Lbs Skirt Steak, Pounded Flat or Arrachera from the mexican store
10 Packets of Goya Sazon, Con Culantro & Achiote(Coriander and Annatto)
1 Can/Bottle of favorite beer (we use )
1 Tablespoon White Pepper

Salsa Verde-This recipe is also mine and is published on here, if you would like to try it!
Re-fried Beans
Mexican Red Rice

 1. If the meat is already pounded flat then take a cake pan and lay your meat flat, sprinkle some of the sazon and white pepper on each peice(both sides). I use about 1 packet for each side. Keep layering the meat in the pan until it is all seasoned.

 2. Once all the meat is seasoned in the pan take your bottle of beer and pour about half of it over the top of the meat. Cover the meat and let marinade in the fridge for about 2 hours.

3. While the meat is marinading you can make the beans and rice.

4. Once the meat has marinted for about 2 hours grill it until cooked thourghly. Also we like to grill are tortillas with it. Serve with rice, beans, and salsa verde!
Sep. 21, 2009 12:32 pm
Also if you decide not to grill this just take about 1/4 cup oil and heat it up in frying pan and fry them in there! Good both ways, I have to make it on the stove in the winter.
Sep. 21, 2009 3:17 pm
Thanks! I love the steak tacos from my local joint & will try this. I'm gonna try your sopes tonite w some leftover steak. I also love the really thin "arrachera" that I've eaten grilled with peppers & onions in Mexico. yum
Sep. 21, 2009 5:15 pm
Let me know how everything turns out.
Sep. 22, 2009 8:27 am
Oh Honey, I have been married to a Mexican Man! for 19 1/2 years, I have been using skirt steak the whole time! It is fab! Thank You for the recipe, I love Goya products and I use the little seasoning pkts in my rice.The one you are using. It really has a good flavor that is hard to duplicate. Thanks for something else to do with,really an unrated cut of meat.I'll put it to the Alba test and let you know! Thanks Sweety!
Sep. 22, 2009 8:41 am
Sounds delicious! I'll try this sometime. Thanks for sharing!
Sep. 22, 2009 10:23 am
That is great Avon Lady! My husband is from mexico too, and I really enjoy trying to learn some of there delicious recipes! I just learned to make nopales w/ arrachera and red sauce. I love cooking! Let me know what your husband thinks of it! Yes, I use Goya seasoning in other things also but this is one of my favorites!
Sep. 22, 2009 12:13 pm
is this similar to the carne asada on this site?
Sep. 22, 2009 6:23 pm
arrachera is skirt steak and available at vons, stater bros and albertsons markets
Sep. 22, 2009 7:03 pm
You can also use lime juice with the beer or just the lime juice it's great.
Sep. 23, 2009 6:28 am
This is my favorite and it is even better on a grill! Don't forget to ask the people at the meat counter to put the steak thru "machine" so it's nice and tender.
Sep. 23, 2009 9:25 am
I'm definetly adding this to my mexican food collection! Am going to get the ingredients today and make it.Muy bueno.
Alaska Girl 
Sep. 23, 2009 9:57 am
This looks good, I'm going to make it. How do I locate your salsa verde recipe?
Sep. 23, 2009 10:20 am
Sep. 23, 2009 10:22 am
Above is my salsa verde. Also some people like to a 1 bunch of chopped cilantro, and a squeeze of lime. But I like mine just how it is. Also if you want a smoother version you could put it through the strainer to get the seeds out.
Sep. 23, 2009 4:04 pm
Wow, this looks great! Hey, ShareBear, if you want to hyperlink your Salsa Verde recipe in your main post, just highlight the name of the recipe, and click on the right-hand most icon in the toolbar (it looks like a little globe with links in a chain). A box will open up where you can paste the URL (saves people from having to click away from your page!).
Sep. 24, 2009 7:38 am
Not having any luck locating the Salsa Verde recipe - tried links, etc. No go. Anyone willing to email it to me? Thanks!
Sep. 24, 2009 8:03 am
I fixed the link!
Sep. 24, 2009 11:13 am
Sharebear :If you have not done so, ask the butcher to run it thru the tenderizor, another way to have it is in green sauce and dice potatos.
Sep. 24, 2009 1:48 pm
Oh my goodness, my mouth is watering, I Loooove arrachera! I haven't had it since I was living in Mexico almost 3 years ago. I don't even like steak, but arrachera is just something else!! Mmmm.
Sep. 24, 2009 1:49 pm
I don't know if I've ever seen skirt steak in any of my local stores, but then again never exactly looked for it...
Sep. 25, 2009 6:45 pm
Most stores sell the skirt steak you should just ask the butcher to run it through the tenderizer or sometime I do it myself at home. Check your local grocery store.
Oct. 17, 2009 9:10 pm
Also you can serve Arracheras with a delicious souse call “Raw Salsa verde ”: cilantro (20 leaves), a small garlic clove finely minced,(if you like garlic), ¼ cup onion, Tomatillos-Mexican green tomato (6), you can find them in Mexican stores too, 1 jalapeño, salt, blend them and at the end put into the souse 1 avocado, cut into cubes. This is a way we serve in Mexico city. Your Salsa Verde is great too.
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About Me
I love to cook, its relieving after a long day. I'm the mother to 4 beautiful kids and 1 stepson. I work full-time and go to college also. Gets crazy sometimes, but I try to cook as much as possible.
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I love a homecooked meal at the end of the day. I have many favorites but some of the ones my mom taught me were tater tot hotdish (I know simple but good!), steak and gravy, and chocolate chip cookies. My ex-mother in law is from Mexico so some of my favorite things to cook that she taught me are posole, carne en su jugo, tres leches pastel, ceviche and I could go on. I have truly come to love cooking mexican food and learning about their culture. It opened my eyes to unique flavors and I love trying new foods now.
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