Arrachera (Skirt Steak) Tacos Recipe

Ingredients

• Beef plate

  Outside skirt steak, separable lean only, trimmed to 1/4" fat, all grades, raw

  2 lb or 907g

• Tortillas

  Ready-to-bake or -fry, corn

  12 tortilla or 288g

• Salt

  Table

  1 dash or 0.4g

• Salsa verde

  Campbell soup company, pace

  2 cup or 512g

• Limes

  Raw

  8 fruit or 536g

Directions

1. Cooking the Onions
2. Preheat a dry heavy-bottomed pan to medium-hot and place the spring onions in the pan.
3. When the onions have browned well on one side turn. Repeat until the onions are browned on all sides.
4. Set aside while you cook the meat.
5. Cooking the Arrachera
6. Slice the meat into 3/4" wide strips that are about 3" long.
7. Preheat a thick bottomed pan to hot. Add 1 tbsp. of cooking oil and then place the meat in the pan and salt well.
8. The meat will give off a lot of liquid while cooking. Turn once a minute.
9. When the liquid has evaporated and the meat is nicely browned. It is ready to serve.
10. Serving
11. Place 2 or 3 strips of the cooked meat on a warm tortilla and serve with your favorite salsa, charred spring onions, and sliced limes.
12. Recipe by: Douglas Cullen (source: https://mexicanfoodjournal.com/arrachera-skirt-steak-tacos/)