Best Tacos De Arrachera Al Carbon Recipes

ARRACHERA TACOS

Steps:

• Mix all the marinade ingredients together and submerge the skirt steak in it, making sure every bit is coated with the marinade. Let this sit in the fridge for at least 1 hour, and up to overnight, although the longer you marinate the saltier the meat will get. About 4 hours is a nice amount of time.
• Mix the chopped onion with the lime juice and a pinch of salt. let this sit at room temperature while you marinate the meat.
• When you are ready to grill, get your fire very hot. While this is happening, heat up your tortillas on a comal or heavy skillet; keep them warm in a tortilla warmer or wrapped in kitchen towels.
• Remove the steak from the marinade and pat the meat dry with paper towels. Make sure it's dry. Rub oil all over the meat.
• Sear the skirt steak on the grill for only about 2 minutes per side, tops. Let it rest for a few minutes before slicing. My trick is to cut the skirt steak across the grain first, then keep chopping until you have little bite-sized pieces. Doing this ensures that you will have tender meat. Serve the skirt steak with cilantro and the quick pickled onions, plus some salsa.

TACOS DE ARRACHERA AL CARBON

Steps:

• Marinate the meat for at least one hour in a mixture of 1/2 onion and the garlic, lime juice, cumin and a 1/2 teaspoon salt.
• Grill peppers and onion over open flame until blackened.
• Remove excess marinade, oil steak lightly and grill (1 1/2- 2 minutes for medium rare).
• Cut steak into strips making sure to cut against the grain.
• Combine with grilled onions and peppers.
• Serve with corn tortillas.
• Sprinkle just before serving with lime wedges.

ARRACHERA TACOS

Steps:

• For the steak: Cut the steak into 3 to 4 rectangular-ish portions. Place in a large resealable plastic bag, container or vacuum seal bag.
• Blend the oil, soy sauce, Worcestershire, lime juice, pepper, garlic powder, dehydrated onion and paprika in a blender. Pour the marinade over the steak and seal the bag. Let sit in the refrigerator for 4 to 6 hours.
• For the jalapeño avocado aïoli: Remove the seeds from the jalapeño and dice. Remove the pit and skin from the avocado and add to a blender. Add the jalapeño, cilantro, lime juice, salt and pepper to blender. Blend until it has a smooth, thick paint-like texture. If it's too thick, add a little cold water until the texture is thick and a little bit runny, like paint. Transfer to a container, bowl or squeeze bottle.
• For the corn pico de gallo: Grill the corn (or roast over the open flame of a gas stove) until nice and charred.
• Cut the kernels from the cobs into a large bowl. Add the tomatoes, onions, cilantro, lime juice, salt and pepper. Mix well with a spoon or by hand, making sure to not smash the tomatoes.
• For the blue corn tortillas: In a large bowl, add the masa. Pour in the water and stir to combine. Knead the dough with your hands in the bowl until it is smooth and no longer sticky, 1 to 2 minutes. If you have time, cover the dough and let rest up to 30 minutes.
• Pinch off a piece from the dough and form a round ball around the size of a golf ball.
• Cut a resealable plastic bag open along the sides. Open the tortilla press and lay the opened bag on the top and bottom. Coat the plastic slightly with oil if desired to reduce friction. Place the dough ball between the plastic.
• Press down until the dough has spread about 6 inches and reaches the desired thickness.
• Heat a skillet over medium-high heat. Add the freshly pressed tortilla and cook for about 1 minute before flipping and cooking another minute. Stack the tortillas in a clean kitchen towel so they stay warm and steamy. Repeat with the remaining dough.
• For the steak: Take the steak out of the bag and cook on a hot grill or griddle to medium or preferred temperature. Cut into strips.
• For the tacos: Place the warm tortilla(s) on a plate. Add 2 ounces steak to each, followed by the corn pico de gallo, a sprinkling of Cotija and a drizzle of jalapeño-avocado aïoli.
• Serve with Mexican rice and whole or refried beans. Enjoy!

GRILLED SKIRT STEAK TACOS WITH ROASTED POBLANO RAJAS

Steps:

• 1. Marinating the Meat. In a food processor or blender combine one-quarter of the onions, the garlic, lime juice, cumin and 1/2 teaspoon salt. Process to a smooth puree. Place the skirt steak in a nonaluminum baking dish. Using a spoon, smear the marinade over both sides of the skirt steak. Cover and refrigerate for at least 1 hour or up to 8 hours.
• 2. Making the Grilled Chile-and-Onion Rajas. Turn on the oven to its lowest setting. Heat a gas grill to medium high or light a charcoal fire and let it burn just until the coals are covered with gray ash and very hot. Either turn the burner(s) in the center of the grill to medium-low or bank the coals to the sides of the grill for indirect cooking. Set the cooking grate in place, cover the grill and let the grate heat up, 5 minutes or so.
• Lay the chiles on the hottest part of the grill, and cook, turning occasionally until the skin is blistered and uniformly blackened all over, about 5 minutes. Be careful not to char the flesh, only the skin. Remove the chiles from the grill and cover with a kitchen towel.
• While the chiles are roasting, brush or spray the remaining onion slice with oil and lay the whole rounds of onions on the grill in a cooler spot than you chose for the chiles. When they're starting to soften and are browned on the first side, about 10 minutes, use a spatula to flip them and brown the other side. Transfer to an ovenproof serving dish and separate the rings (if they haven't started separating during grilling).
• 3. Grilling the Meat. Remove the steak from the marinade and gently shake off the excess. Oil the steak well on both sides and lay it over the hottest part of the grill. Grill, turning once, until richly browned and done to your liking, about 1 1/2 to 2 minutes per side for medium-rare (the way I like skirt steak).
• 4. Serving the tacos. Cut the long piece of skirt steak into 3-to 4-inch lengths, then cut each section across the grain (that is, in line with the full length of the steak) into thin strips. Mix with the chiles and onions, season with a little salt and set on the table along with the lime wedges and hot tortillas, for your guests to make into soft tacos.
• Working Ahead: Thin steaks like skirt taste best with a relatively short tour in the marinade - 1 to 8 hours. Leave them longer, and the marinade overpowers the flavor and saps the rosy color of the meat. The poblano-and-onion rajas can be made several hours ahead and left at room temperature; rewarm before serving. The steak, of course, must be grilled just before you're ready to eat.

ARRACHERA (SKIRT STEAK TACOS)

Steps:

• Pound the skirt steak until it's flat or instead, ask the butcher to run it through the machine that flattens it out. Doing this works best.
• Season meat with Adobo, Cumin, and Pico de Gallo. I use the Adobo that has Cumin already in it and it works great.
• Rub seasoning into the meat.
• Layer meat, onions, and garlic in a deep pan or bowl and cover with beer by placing portion of meat on the bottom, top with onions (sliced so that it forms rings), chopped garlic, then repeat until all meat is used. Fill with beer of choice until everything is covered.
• Let sit for several hours or overnight.
• Cook meat on grill.
• Serve with heated corn tortillas and what ever taco toppings you prefer.

ARRACHERA (MEXICAN SKIRT STEAK FOR TACOS)

Steps:

• Place a single layer of steak in a shallow casserole dish. Sprinkle a portion of lime juice, sazon, and adobo seasoning. Top with chopped onion pieces. Repeat layers until all pieces of steak are seasoned. Pour beer over the mixture. Cover and refrigerate for 1 to 24 hours.
• Preheat a grill to medium-high. Discard marinade. Grill steak until lightly charred on the outside but still slightly tender in the center for medium doneness, 6 to 7 minutes per side.