I remember having arracheras every time we went back to see my dad’s family. We would have a family barbecue a couple times during our stay and these lovelies would always be there, among a lot of other tasty dishes I look forward to discovering and making.
This is a very easy dish you just have to plan ahead to marinate it overnight. Arrachera is simply marinated skirt steak and it is simply delicious; this recipe uses two ingredients. You can put the arracheras in tacos, burritos or served on top of a burrito bowl. We always eat them as tacos so this recipe is geared for just that; I hope you enjoy!
Increase the recipe as needed for the number of servings you would like. No special measurements needed for the increase.
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- 1 1/2 lbs skirt steak
- Garlic salt
- Plenty of lemons to cover the steak; I typically use 6 – 8
- Corn tortillas
- Avocado oil
- Serve with cilantro, cotija cheese, cabbage, red onion, lime and any other toppings you like.
Marinate the skirt steak overnight by covering the whole slab with a generous amount of garlic salt on both sides.
Place the steak in a baking dish/casserole dish/marinade dish. Cut and squeeze lemon juice over the steak until it covers most of it. Cover the dish and place in the refrigerator for at least 8 hour or more until ready to grill.
The nostalgic cooking method is grilling but can be cooked in a pan as well. Cook the entire slab of the arracheras to your desired temperature. Allow arracheras to sit for a couple minutes before cutting into it; then cut against the grain for melt in your mouth steak.
Lightly fry corn tortillas in avocado oil until they become a little crisp. Serve with cilantro, cotija cheese, cabbage, red onion, lime and any other toppings you like.
Green in the Kitchen
I try my best to be as green as possible in the kitchen using organic ingredients and using tools that can be handed down through the generations and/or are sustainably made. I am always on the lookout for products that support this vision. Though not perfect I still have tools that are not completely in line with this vision; however, I look forward to taking great care of them and using them as long as possible so they stay out of landfills. Once they have reached their end of life I look forward to introducing an eco-friendly version to the home.
I also look forward to sharing with you what can be composted from each dish so less food waste is sent to landfills. If you have an opportunity to use the unused portions of ingredients in another dish all the better but if you don’t have plans for… let’s say, that whole head of lettuce YOU CAN COMPOST IT!
What Can Be Composted From This Dish?
Cilantro, onion, and cabbage can all be composted for sure! Don’t just throw them away to be carried to a landfill with no new purpose. Cut down everything down to help speed up the composting process. Throw it in your preferred bin and let the composting begin; in a couple months these scraps will have a new purpose and won’t be wasted a landfill.
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