How To Make Arrachera (Mexican Skirt Steak for Tacos)
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Serves:
Ingredients
- 1 lb skirt steak
- 3 cloves garlic, minced
- 1/4 cup lime juice
- 1/4 cup orange juice
- 2 tbsp soy sauce
- 2 tbsp Worcestershire sauce
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped fresh cilantro
- 4 tortillas
- Optional toppings: diced onions, chopped tomatoes, sliced avocado, sour cream, salsa
Instructions
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In a bowl, mix together the minced garlic, lime juice, orange juice, soy sauce, Worcestershire sauce, cumin, chili powder, paprika, salt, black pepper, and cilantro.
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Place the skirt steak in a resealable plastic bag and pour the marinade over it. Seal the bag and refrigerate for at least 2 hours, or overnight for best results.
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Preheat your grill or grill pan on high heat.
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Remove the skirt steak from the marinade and discard the excess marinade.
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Grill the skirt steak for about 4-5 minutes per side, or until cooked to your desired level of doneness.
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Remove the steak from the grill and let it rest for a few minutes before slicing it thinly against the grain.
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Warm the tortillas on the grill or in a dry skillet.
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Serve the sliced skirt steak on the warm tortillas and garnish with your desired toppings.
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Enjoy your delicious Arrachera tacos!
Nutrition
- Calories : 280kcal
- Total Fat : 10g
- Saturated Fat : 3g
- Cholesterol : 40mg
- Sodium : 950mg
- Total Carbohydrates : 23g
- Dietary Fiber : 4g
- Sugar : 4g
- Protein : 23g
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