avocado, cooking

Arrachera Taco Tuesday

In honor of #tacotuesday I am going to share my recipe for arrachera which is Mexican marinated skirt steak. It’s something Joey and I love to grill and share with friends. We perfected the marinade this summer and I am happy to share with you!


  • 2-4lbs arrachera butterflied and tenderized by butcher and cut into 2-4 pieces. Otherwise tenderize yourself until 1 1/8 inch thin
  • 4 fresh lime + 1 bottle on hand Nellie and Joe’s key lime juice (you won’t use it all but this is definitely the best lime juice to use along with fresh)
  • 1 (32)oz bottle of Corona La Familiar (Corona Extra works as well)
  • 6 tbsp minced garlic
  • 1 large red or white onion diced
  • 2 tbsp black pepper
  • 1 tbsp sea salt
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1 tbsp garlic powder
  • 1 tsp cayenne pepper
  • 1 tbsp oregano
  • 2 tbsp extra virgin olive oil
  • Toothpicks
  • Plastic/Glass deep container with lid, big enough to hold meat + Corona


  1. I personally like to clear my kitchen island/counter entirely, lay out my spices and open them, and line my work space with clear plastic wrap.
  2. Lay out meat so it is all spread out and flat on the plastic wrap
  3. Open Corona and pour entire bottle into container
  4. Squeeze in about 3 tbsp or so of bottled lime juice
  5. Add in 1/2 of the diced onion plus 2 tbsp of minced garlic
  6. Add in roughly 5 generous dashes each of all spices listed
  7. Rub the juice of three limes into both sides of the meat. You can do one side at a time or do all at once
  8. Put one half of all spice amounts above on each side of meat and rub in
  9. Do the same with minced garlic and rub in
  10. Use remaining 1/2 of onion and sprinkle on one side of meat
  11. Roll each section of meat tight into until it looks like a meat burrito and then secure with toothpicks
  12. Place each roll into container, submerged in liquid
  13. Marinate in refrigerator 12-24 hours for best results
  14. Grilling the meat! Make sure your bbq grills are clean and ready to go
  15. Turn on bbq to medium to low heat and wait to heat up about 5 minutes or so
  16. Unroll meat rolls, taking out toothpicks
  17. Place meat directly on grill over flames
  18. Cook for 5-7 minutes and flip
  19. Cook for another 5-7 for medium results.
  20. Take off grill and put on cutting board
  21. Get your cooks knife out and slice into small stips
  22. Chop strips
  23. Heat up some tortillas on the grill
  24. Chop up some cilantro and white onion
  25. Make your tacos and enjoy!

Tip: You can make an Avocado Cream sauce by throwing 1/2 cup plain Greek Yogurt with 1 large Avocado,and some Tony Chachere’s creole spice and lime juice to taste. Pulse and enjoy over tacos!


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