Carne Asada Tacos Taqueria-Style (Arrachera)
Carne Asada Tacos Taqueria-Style (Arrachera)
No more waiting in line at the busy taco stand! Enjoy authentic carne asada tacos at home today. Easy marinade and salsa recipe included!
Carne Asada Tacos Taqueria-Style (Arrachera)
Carne Asada Tacos Taqueria-Style (Arrachera)
No more waiting in line at the busy taco stand! Enjoy authentic carne asada tacos at home today. Easy marinade and salsa recipe included!
Servings Prep Time
6servings 20minutes
Cook Time
15minutes
Servings Prep Time
6servings 20minutes
Cook Time
15minutes
Ingredients
For the Marinade
  • 2-3 cloves of garlicsliced
  • 1teaspoon Fresh cracked pepper
  • 1teaspoon kosher salt
  • 1/2teaspoon Mexican oregano
  • Juice of 1 large lime
  • 1/4cup olive oil
For the Avocado Salsa
  • 1large haas avocado
  • 1-2 serrano peppersroughly chopped
  • 2tablespoons cilantro
  • 2tablespoons white onion
  • Juice of 1 large lime
  • 3/4cup cold water
  • saltto taste
You Will Also Need
  • pounds skirt steakyou can also use flank steak
  • 18small taqueria-style corn tortillas3-inch tortillas
  • 1small white onionfinely diced
  • 1/3cup cilantrochopped
  • 1/2cup radishessliced
  • 2 limessliced into 1/4 moon size
Instructions
  1. To the blender, add all of the ingredients for the marinade. Blend on high until smooth. Taste for salt. Place skirt steak into plastic storage bag and pour marinade in. Seal and marinate in refrigerator for 2 hours.
  2. In a clean blender, add all of the ingredients for the avocado salsa. Blend on high until extra creamy. Taste for salt. Pour into serving dish. Cover with plastic wrap and chill until ready to use.
  3. While you wait, prep and chop your taco garnishes. Cover and chill until ready to eat. Let skirt steak come to room temperature for at least 40-50 minutes before grilling.
  4. When ready, preheat outdoor grill to medium/high heat for 8-10 minutes with lid closed. Brush grates with oil. Shake off excess marinade from steak and place onto hot grill. Grill for 7-10 minutes, depending on thickness of steak. Turn halfway through cooking time. Internal temperature should read 130-135ºF, medium/rare. If you like it more medium, then the temperature should read 145ºF.
  5. Remove steak and transfer onto cutting board. Tent loosely with foil paper for 5-7 minutes. Warm tortillas while steak is resting. On the cutting board, slice arrachera thin and then chop small so it's easy to eat. Plate tacos with two tortillas stacked. Enjoy as is or build two tacos out of the one. Garnish with avocado salsa, onion, cilantro, radishes and lime.
Recipe Notes

When possible, ask your butcher to tenderize the skirt or flank steak for you. In many of the Mexican carnicerías (butcher shops), you will find arrachera meat, thinly sliced and already marinated.