5 from 11 votes

Arrachera Tacos

This is an unusual marinade from the Mexican state of Baja that includes soy sauce, an ingredient you might not think of as Mexican, but which has been used on that country's Pacific coast since the 1500s.

Prep Time20 mins

Cook Time10 mins

Marinating Time3 hrs

Total Time3 hrs 30 mins

Course: Main Course

Cuisine: Mexican

Servings: people

Calories: 554kcal

Author: Hank Shaw

Ingredients

MARINADE

1/2 cup soy sauce
1/3 cup lager beer (I used Modelo)
Zest and juice of 2 limes
1 teaspoon ground black pepper
1 teaspoon ground cayenne
1 tablespoon garlic powder

SKIRT STEAK

1 white onion, minced
1/3 cup lime juice, to soak the onions
1 1/2 pounds skirt steak, membranes removed
3 tablespoons olive oil
Cilantro, for garnish
12 flour or corn tortillas

Instructions

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.

Notes

The salsa in the pictures is my salsa de chile de arbol, but you can use any salsa you like. Another great option that is not so picante is my tomatillo salsa.

Keys to Success

Marinate the skirt steak at least a few hours in the fridge. Then, pat it dry well before oiling it up. The oil keeps the meat from sticking.
Yes, you can substitute flank steak here, but marinate it a little longer.
High heat is vital. Because the meat is so thin, it cooks fast. You want some char, and to give yourself enough time to get it, high heat and cold meat are the keys.
Don't overload these tacos. Just a few toppings and one salsa is all. This one should be simple.

Nutrition