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Arrachera (Skirt Steak) Tacos

Prep Time: 15 Min | Cook Time: 10 Min


  • 1
    5 pounds of Skirt Steak
  • 2
    1 Package of Flour or Corn Tortillas
  • 3
    1 Whole White Onion- Chopped (Set 1/2 aside for taco toppings and use 1/2 for marinade)
  • 4
    1 Tablespoon of Minced Garlic
  • 5
    1 Bushel of Cilantro (10 Sprigs of Cilantro ,1/3 cup for the Marinade)
  • 6
    1/4 Cup Of Lime Juice
  • 7
    1/4 Cup Of Lemon Juice
  • 8
    1 Tablespoon of Kosher Salt
  • 9
    1 Tablespoon of Paprika
  • 10
    1 Tablespoon of Chili Powder
  • 11
    1 Tablespoon of Oregano
  • 12
    1/2 Tablespoon of Cayenne Pepper (Optional)
  • 13
    1 Tablespoon of Ground Cumin
  • 14
    24 oz of Mexican Beer of your choosing (we used Modelo)

Taco Tuesday just got a makeover with our new Arrachera Taco recipe! Bursting with flavor, these tacos are sure to make your mouth water!


  1. In a gallon Ziploc bag combine the steak, white onion, garlic, cilantro, lime juice, lemon juice, beer, and all the dry ingredients into the bag and mix well. (Tip: You can split the recipe in half and put it in 2 separate bags to make it a little easier). Place in the refrigerator for a minimum of 4 hours.
  2. When the meat is done marinating, and you're ready to cook, fire up your griddle by turning your burners on HIGH and hitting the ignitor.
  3. Once the griddle is hot, put a thin layer of cooking oil on the cooking surface. Start cooking your marinated skirt steak and cook for 2-3 minutes per side, or until cooked all the way through.
  4. Remove the skirt steak and it set aside on a foil-lined tray. (Pro Tip: Warm your tortillas at this point on the griddle while it's still hot!)
  5. Slice the skirt steak against the grain and start building your taco. Place the meat in your warmed-up tortilla and top with cilantro, white onion, and hot sauce. Our favorite sauce is Valentina's Extra-Hot Sauce.
  6. That's it!! Fast, easy and delicious!! Sure to satisfy any customer!


    Author: Matt Cass
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