Originally posted September 16, 2017

Arrachera Tacos

Arrachera Tacos by MexFoodJournal

Mexican Food Journal

Arrachera (skirt steak) tacos served with a fresh tomatillo verde salsa and charred spring onions on corn tortillas


  • 2 lbs. arrachera (skirt steak)
  • 12 corn tortillas
  • Salt
  • 1 bunch of spring onions.
  • 2 cups of your favorite salsa
  • 8 limes
4 servings


Slice the meat into 3/4" wide strips that are about 3" long.
Preheat a thick bottomed pan to hot. Add 1 tbsp. of cooking oil and then place the meat in the pan and salt well.
The meat will give off a lot of liquid while cooking. Turn once a minute.
When the liquid has evaporated and the meat is nicely browned. It is ready to serve.

1 hour



There are no comments. Be the first to add one.

Adapted from

Mexican Food Journal
views saves adapts comments
2,058 0 0 0