Recipe by SB
"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 beer to make these; we use Corona®. Serve on warm tortillas with rice, beans, and salsa verde!
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skirt steak, pounded flat
10 (.18 ounce) packets
sazon seasoning with coriander and achiote, such as Goya®
1/2 (12 fluid ounce) bottle
Mexican beer (such as Corona®)
This was good, but i think it's important to note that the seasoning packet suggested is basically MSG, and quite a bit of MSG at that. I am a healthy eater and didn't realize this until i had already put the meat in the marinade. I will stick with the beer and limes and figure out different seasoning for next time...
OK, NOTHING SPECTACULAR
I just wanted to add that this can be cooked in a frying pan with a little oil. Just add some sliced onion in there for extra flavor! Also you do not have to use the beer, it is optional. Or you may use less if you like. I also noticed that some of you said it had a lot of sodium, so here is the link to another personal recipe using this same cut of meat http://allrecipes.com/PersonalRecipe/62305757/Arranchera-Skirt-Steak-Taco-with-beer/Detail.aspx
I made this exactly as written down to the Corona and salsa verde and we loved ever bite.I orginally left the meat in strips but later chopped it up in bite size pieces making it easier to eat. Load them up with cilantro and onions or any topping of your choice and you can't go wrong. Thanks SB. I appreciate you and all that you have shared.
THIS WILL NOT DISAPPOINT!! Hands down, it's the best taco recipe I've EVER made. Very similar to the "street tacos" from taco carts/stands you see around. I've served it about 5 times in the last 3 months to different groups of friends, and the compliments were endless. Definitely my most popular dish!! For the best results, follow the recipe EXACTLY with ONE exception: Double the lime juice. This really takes it over the top. Use very thinly sliced meat and don't overgrill. Toast corn tortillas on an ungreased skillet. I love, love, love this recipe! I've made the included salsa recipe twice now and find it to be good but not as stellar as the meat recipe and maybe just a little too tedious.. The way I've come to love this dish is by making a "relish" (I use equal parts fresh jalapeño and white onion, with a fair amount of cilantro and a few squirts of more lime juice, and throw it in a food processor until it's chopped to the consistency of pickle relish). Serve a scoop of that with a few strips of meat, a few sprigs of fresh cilantro leaves, and a bit of hot sauce like Tapatio. That's all you need! I've tried Cojita cheese which is good, just not necessary. Try it - you'll be adding this one to your recipe box for sure!
This recipe is the best I have ever tried I followed the directions to a tee. I made this several times, this last time I used a different brand of achiote seasoning it was a terrible almost bitter taste, that might be why there were some reviewers saying it was bland tasting. Definately buy a good quality of achiote seasoning there are several kinds available.
The meat turned out really goo! However, the reason that I rate it 4 stars instead of 5 is that I couldn't find the sazon seasoning anywhere. I was however, able to find a recipe for sazon seasoning on a different website, So, I made my own (which didn't have all that MSG that other reviewers were complaining about). It was a success! Thanks so much!
Used this on a thick skirt steak. Not for tacos, just a steak. Very, very good. I didn't have any white pepper(had used it all up) so I substituted chipotle hot sauce. Added juice of 1 lime and low sodium soy sauce. Excellent flavor. Family gobbled it up w/ avocado salsa. Thanks ShareBear!
* Percent Daily Values are based on a 2,000 calorie diet.
Arrachera (Skirt Steak Taco Filling)
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 56
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