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
- 1 bunch of spring onions.
- 2 cups of your favorite salsa
- 8 limes
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.