Arrachera Tacos Recipe: How to Make Skirt Steak Tacos
Written by MasterClass
Last updated: Jul 2, 2024 • 2 min read
Mexican arrachera tacos are skirt steak tacos full of tender flavor. Learn how to prepare and serve arrachera tacos with corn tortillas and fresh salsas.
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What Are Arrachera Tacos?
Arrachera tacos are tacos made from skirt steak. Cooks traditionally marinate and grill skirt steak over charcoal, then chop and cook further on a flattop or stovetop grill pan before serving in tortillas. In the United States, arrachera tacos are known as fajitas. The roots of arrachera and other types of carne asada (grilled meat) are in the state of Sonora in northern Mexico: cattle-raising country.
Arrachera tacos may be the simplest way to let perfectly grilled meat shine. Wrap the thin slices of meat in flour or corn tortillas, and serve with garnishes like salsa verde, pico de gallo, a dollop of sour cream or crema, guacamole, fresh lime wedges, or chopped onions and fresh cilantro with sliced radishes on the side.
Arrachera Tacos vs. Carne Asada: What’s the Difference?
Arrachera refers specifically to the skirt steak cut of meat, and carne asada broadly refers to marinated and grilled steak. After marinating and grilling skirt steak, it becomes a type of carne asada. You can use various types of steak including flank, hanger, ranchero, and sirloin to make carne asada tacos, but arrachera refers only to carne asada made with skirt steak.
Arrachera Tacos Recipe
makes
8–10 tacosprep time
20 mintotal time
50 mincook time
30 minIngredients
Note: The total time does not include 3 hours of inactive time.
- 1
In a medium bowl, combine the olive oil, citrus juices, chile, garlic, spices, and cilantro. Whisk well.
- 2
Place the steak in a shallow baking dish, and pour marinade over the top, turning the meat until well-coated. Cover with plastic wrap and refrigerate for 2–3 hours. Alternatively, you can transfer the marinade and the meat into a large plastic bag; lay flat to refrigerate, and flip over halfway through to ensure the meat is marinating evenly.
- 3
Remove the dish of marinated steak from the fridge and let it come to room temperature.
- 4
Heat outdoor grill, or a stovetop grill pan or large cast-iron skillet to high heat. Brush the grates or pan with olive oil.
- 5
Using a pair of tongs, remove steak from marinade, and gently shake off any excess. Sear for 3–4 minutes on each side (resist the temptation to move it or check the crust—when the meat lifts away easily from the cooking surface, it’s ready) until cooked to preferred doneness. You’re looking for a crispy, charred exterior and perfectly cooked interior: with especially thin cuts of beef like skirt steak, aim for medium-rare with an internal temperature of 135 degrees Fahrenheit. Anything more, and these thinner cuts can get chewy and tough.
- 6
Remove from heat and place steak on a clean cutting board for 10–15 minutes to rest. This will allow all the juices to be reabsorbed before you slice.
- 7
Slice the steak across the grain into thin slices and serve immediately, wrapped in warm tortillas, topped with a dash of your choice of salsa, and a sprinkling of chopped white onion and cilantro.
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