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
And even though I am only cooking for two, I will often grill larger portions of carne asada or chicken that we can enjoy with different meals through out the week.
Arrachera Borracha-Marinated Skirt Steak
Ingredients
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
Instructions
Directions:
- 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.
- 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.
- 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.
- 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.
Notes
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.
A nice mix of fresh ingredinets and spices.
This marinade is good for any recipe that calls Mexican flavors. So easy to prepare fresh marinades at home.
I am so happy I finally took the plunge and learned to grill with charcoal.
Tacos with fresh garnishes….a must for any diehard taco lover!
Don’t forget the homemade corn tortillas!!! Find the recipe on my blog.
Another one of my favorite taco garnishes is sauteed sweet onions with chile, like fresno or serrano. A simple guacamole, cilantro and lime.
Reader Interactions
Comments
Would Love to Hear From You
This site uses Akismet to reduce spam. Learn how your comment data is processed.
A good arrachera is devine. I thought skirt steak and flank steak were one in the same, what is the difference?
Susan, even though they look very similar that come from different sections of the cow’s abdomen. The skirt steak has a more beefy flavor, but also has tougher fibers thru out compared to flank steak.
Hola…I really love your recipes, I have been to Mexico numerous times and it has become my favorite cuisine. Everything about it just makes my mouth water. Arrachera has to be one of my all time favorites..hands down. Thank you so much for all these marvelous recipes…Muchisimas gracias!!!
Hi Frank! Thank you for taking the time to stop by and leave me a comment! I appreciate it!
I have a question, if I can’t grill the arrachera is there another way I can cook it?
If you have a cast iron skillet or stove top grill pan that would would. You have to make sure you don’t crowd the pan though, because otherwise the steak with just steam. if it steams too much you won’t get that nice sear and browning.
Hi Sonia. I didn’t have any Serrano peppers. I used jalapeños instead. It’s marinating in the fridge now hoping to grill tonight or tomorrow afternoon. I hope the jalapeño was a decent substitute. I took out the seeds since I wasn’t sure. I guess I should’ve asked before doing it.
It should be fine. That’s what homemade salsa on the side is good for!
Sonia I came back to tell your that everyone loved it!!! Thank you!! This recipe is a keeper!! I served it just like your picture salsa rábano and cebollita roja. Thanks!!!
I am so happy that everyone enjoyed the recipe! I appreciate you taking the time to write to me.
Hi Sonia, Loved your recipe, one of the best, if not the best arrachera. I have spent a lot of time in Mexico and tried many different recipes all over. Yours is definitely a keeper..I can’t thank you enough. Keep up the good work and the wonderful recipes. We all appreciate them. Muchisimas gracias…!
Frank, you have no idea what this means to me. I so appreciate you taking the time to write and give some feedback on the arrachera recipe. I try my best to share recipes that I truly enjoy and hope that everyone else does too!
Great recipe! My Arrachera was super tender and flavorful. I served with Mexican rice , frijoles charros, grilled green onions and avocado slices. It was a hit! My familia cleaned their plates!
Hi Janet!! I so much appreciate you taking the time to write to me. I get so inspired by the positive feedback! Thank you!!
The first time I had arrachera was in Oaxaca and thought to myself “This is the best asada I’ve ever had!” Using the molcajete to smash the aromatics is why I chose your recipe. A molcajete will make all your marinades, salsas, guacamoles, curry paste or even pesto taste WAY better than a blender or food processior. Your recipe did not disappoint. They were so flavorful that the tacos didn’t even need salsa. Just a squeeze of lime and they were good to go. Next up will be your charro beans recipe but I’m thinking of subbing Texas smoked sausage for ham.
Thank you for taking the time to give me your feedback on the recipe. The smoked sausage would be delicious compared to the ham! I agree about the molcajete.