Arrachera Borracha-Marinated Skirt Steak

Arrachera Borracha-Marinated Skirt Steak


Arrachera Borracha-Marinated Skirt Steak

When I visited my family in Mexico in 2011, I was treated to one tasty restaurant after another. All I wanted and longed for was a good grilled carne asada. I ate more carne asada on that trip than I had eaten in 10 years, LOL! On this one particular evening, my cousin Patricia and her husband invited me to a popular restaurant named “La Arrechera.” I was told, by my cousin Patty, that it was one of the best places to enjoy an authentic grilled steak taco. She was right! I have thought about those tasty tacos since my trip and as soon as I purchased my charcoal grill  a few years ago, I knew I had to try and recreate those wonderful flavors. This is a wonderful marinade that really adds deep flavors to the meat. You can prepare the recipe with or without Mexican beer, but I think that the beer really helps to tenderize the meat and gives it some nice background flavors. #foodieforlife #tacoseverday


Arrachera Borracha-Marinated Skirt Steak

Yields 4 servings

For the Marinade:
1/2 cup white onion, diced
8 to 10 cloves garlic, minced
4 serrano peppers, diced
1 tablespoon, plus 1 teaspoon salt separated
Juice of 1 orange
Juice of 1 lemon
Juice of 1 lime
1/3 cup cilantro, chopped
1 tablespoon smoked paprika
1 tablespoon chile ancho powder
1 tablespoon cumin
1 tablespoon oregano
1 tablespoon pepper
10 ounces Mexican beer

You Will Also Need:
1 1/2 pound skirt or flank steak, filleted in half, so it’s thin
1 cup radishes, diced
1 cup pickled red onions
1/3 cup cilantro, chopped
1/2 cup of your favorite salsa
1 lime, sliced into wedges
12 warm corn tortillas


1. In a mortar or molcajete, add the garlic, onions, and serrano peppers. Add 1 teaspoon of salt and grind it with the pestle until it becomes like a coarse-looking paste. If you don’t have a mortar or molcajete, you could roughly chop in an electric mini chopper as well. Transfer the mixture to a large bowl.

2. Add the remaining ingredients, minus the steak. Stir well to combine and taste for salt. Transfer the steak to a heavy plastic storage bag. Pour the marinade over the beef, seal bag and marinate for at least 6 hours.

3. When ready to cook, remove the steak from the refrigerator about 30 to 40 minutes before cooking. Drain off all the marinade and transfer steak to a plate.

4. Preheat heat your grill to medium/high heat while the steaks comes to room temperature. Cook the steak on the direct heat for 5 minutes per side. Move to cooler side of the grill and continue cooking for another 5 to 6 minutes. Remove beef from the grill and let it rest for 5 to 6 minutes before slicing. Always slice against the grain for a more tender cut. It’s best to keep a meat thermometer on hand to reach the desired temperature. Steak doneness: rare 130 to 135 degrees F., medium rare 140 degrees, medium 155 degrees, well done 165 degrees.

Arrachera Borracha-Marinated Skirt Steak

While I was in Mexico, my cousin Ismael explained to me how using a molcajete, a Mexican variation of a mortar and pestle, really adds intense flavors to your marinades, salsas and guacamoles. I trust his opinion, he has been using it to prepare dishes for many, many years.



Any chance I have, I like to cook with skirt steak. Even if I am not grilling, it is wonderful in braising dishes as well.

Arrachera Borracha-Marinated Skirt Steak

A nice mix of fresh ingredinets and spices.

Arrachera Borracha

This marinade is good for any recipe that calls Mexican flavors. So easy to prepare fresh marinades at home.

Arrachera Borracha-Marinated Skirt Steak

I am so happy I finally took the plunge and learned to grill with charcoal. 

Arrachera Borracha-Marinated Skirt Steak

Tacos with fresh garnishes….a must for any diehard taco lover!

Arrachera Borracha-Marinated Skirt Steak

Don’t forget the homemade corn tortillas!!! Find the recipe on my blog.

Carne Asada Tacos-Arrachera

Another one of my favorite taco garnishes is sauteed sweet onions with chile, like fresno or serrano. A simple guacamole, cilantro and lime.


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