This is a traditional arrachera recipe, which is a thinly sliced skirt steak with seasonings. The longer it marinates, the more robust the flavor will be. Heat tortillas on the grill or in the microwave. Serve the arrachera with warmed tortillas and your favorite taco toppings, such as onion, cilantro, hot sauce, lettuce, cheese, and more.
Ingredients
- skirt steaks (arrachera): 2 pound (thinly sliced)
- limes: 2 piece (juiced)
- packets sazon with coriander and annatto: 3 piece (.18 ounce)
- adobo seasoning (such as Goya® All-Purpose Seasoning with Cumin): 1 Tbsp
- onion: 1 piece (chopped)
- Mexican beer: 1 bottle (12 fluid ounce bottle)
Metric Conversion
Stages of cooking
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Place a single layer of steak in a shallow casserole dish. Sprinkle a portion of lime juice, sazón, and adobo seasoning. Top with chopped onion pieces. Repeat layers until all pieces of steak are seasoned. Pour beer over the mixture. Cover and refrigerate for at least 1 hour, and up to 24 hours.
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Preheat a grill to medium-high.
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Discard marinade. Grill steak until lightly charred on the outside but still slightly tender in the center for medium doneness, 6 to 7 minutes per side.
