Arrachera is the defining taco de carne asada of northern Mexico — marinated skirt steak, grilled hard over charcoal, and served in corn tortillas with salsa and onion.
Serves 4 peoplePrep 20 minCook 10 min
Ingredients & method
Ingredients
800 g arrachera (skirt steak), trimmed
Juice of 3 limes
Juice of 1 orange
4 garlic cloves, minced
1 tsp cumin
1 tsp dried oregano
1/2 tsp chilli powder
2 tbsp vegetable oil
Salt and black pepper
Corn tortillas, white onion, fresh coriander, salsa verde to serve
Method
1Combine lime juice, orange juice, garlic, cumin, oregano, chilli powder, and oil. Add salt and pepper.
2Score the arrachera lightly on both sides. Submerge in the marinade for at least 2 hours, or overnight in the fridge.
3Heat a charcoal grill or cast-iron griddle to its highest temperature. Remove the steak from the marinade and pat dry.
4Grill for 3–4 minutes per side — arrachera is thin and cooks fast. It should be charred on the outside and pink-to-medium inside.
5Rest 5 minutes, then chop roughly with a knife into small pieces. Serve in warmed corn tortillas with diced onion, coriander, and salsa verde.
Useful gear for this recipe
$$$ · picanha, steaks, skewers, and general charcoal grilling
Weber Original Kettle Premium 22-Inch Charcoal Grill
High-heat grilling, simple indirect cooks, steak, picanha, and burgers.
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Chef's tip Chopping (rather than slicing) the meat is the taqueria tradition — it incorporates the charred crust throughout and creates better filling.
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