Arrachera (Skirt Steak) Tacos Recipe
Arrachera (skirt steak) tacos served with a fresh tomatillo verde salsa and charred spring onions on corn tortillas, just like they serve in Northern Mexico. An easy taco recipe you can have ready fast.
beef, flank steak, skirt steak, tacos
bunch of spring onions.
of your favorite salsa - We recommend this
fresh salsa verde
Cooking the Onions
Preheat a dry heavy-bottomed pan to medium-hot and place the spring onions in the pan.
When the onions have browned well on one side turn. Repeat until the onions are browned on all sides.
Set aside while you cook the meat.
Cooking the Arrachera
Slice the meat into ¾" wide strips that are about 3" long.
Preheat a thick bottomed pan to hot. Add 1 tbsp. of cooking oil and then place the meat in the pan and salt well.
The meat will give off a lot of liquid while cooking. Turn once a minute.
When the liquid has evaporated and the meat is nicely browned. It is ready to serve.
Place 2 or 3 strips of the cooked meat on a warm tortilla and serve with your favorite salsa, charred spring onions, and sliced limes.
The salsa we used for this recipe already includes onion and cilantro. If you use a different salsa, you can top with some finely chopped onion and cilantro which is a tasty addition.
Mexican Food Journal - mexicanfoodjournal.com