Arrachera (Skirt Steak) Tacos Recipe

Ingredients

• 907 garrachera (skirt steak)
• 12corn tortillas
• To tastesalt
• 1 bunchspring onions
• 1 tbspcooking oil
• 480 ml (2 cups)your favourite salsa, such as fresh salsa verde
• 8limes

Instructions

1. 1

   Char the onions

   Heat a heavy-based pan over a medium-high heat without adding oil. Lay in the spring onions and cook until well browned on one side, then turn them and repeat until browned all over. Set aside while you cook the steak.

2. 2

   Slice the steak

   Cut the skirt steak into strips about 2 cm wide and 7.5 cm long.

3. 3

   Sear the steak

   Heat a heavy-based pan until hot. Add 1 tbsp cooking oil, then add the steak and season generously with salt.

4. 4

   Brown the meat

   The steak will release plenty of liquid as it cooks. Turn it once a minute, and cook until the liquid has evaporated and the meat is nicely browned.

5. 5

   Build the tacos

   Put 2 or 3 strips of cooked steak on each warm tortilla. Serve with salsa, the charred spring onions and sliced limes.

What are arrachera tacos?

Arrachera is the name commonly used in Mexico for skirt steak, a long, flavourful cut that cooks quickly over high heat. These tacos take their cue from Northern Mexican-style serving, with the beef tucked into corn tortillas and finished with salsa, onion and lime.

The simple topping combination lets the browned meat stand out. Charred spring onions add a savoury, smoky edge, while fresh salsa and lime bring brightness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 473 calories, 44g protein, 39g carbs, 16g fat.

The corn tortillas and salsa provide most of the carbohydrates, while the skirt steak contributes most of the protein and much of the fat. To balance the plate, add a fresh salad or extra vegetables alongside the tacos.

Choosing the ingredients

Skirt steak: Slice it across the grain where possible to make the cooked strips easier to bite. Keep the strips fairly even so they cook at a similar pace.

Salsa: A fresh salsa verde suits the steak particularly well, but the recipe also works with another favourite salsa. Choose one with enough acidity to balance the rich meat.

Tortillas and limes: Corn tortillas give the tacos their familiar flavour and texture. Serve lime wedges or slices alongside so everyone can add them to taste.

Char the spring onions

Dry pan: Start with a dry, medium-hot heavy-based pan and let the onions brown before turning them. The aim is colour on all sides while the onions soften.

Set aside: Move the onions out of the pan once charred so they are ready to serve with the steak. Keep them whole or cut them into manageable pieces at the table.

Get a good sear

Hot pan: Heat the pan thoroughly before adding the oil and meat. If the pan is crowded, cook the steak in batches so it has room to brown.

Evaporating liquid: The steak releases liquid as it cooks, so keep turning it about once a minute. It is ready when that liquid has cooked away and the meat has browned.

Warm and assemble

Warm tortillas: Have the tortillas warm and ready before serving so they are flexible enough to fold around the filling. The method does not specify a particular warming technique.

Taco portions: Add 2 or 3 strips of steak to each tortilla, then offer salsa, charred onions and lime alongside. Add the fresh toppings just before eating.

What to serve alongside

Fresh sides: A crisp salad or sliced vegetables make a light, fresh accompaniment to the steak and tortillas. Extra salsa and lime wedges can go on the table for topping.

A heartier plate: Serve the tacos with beans or rice if you want a more substantial meal. Keep the sides simple so the charred beef and salsa remain the focus.

Recipe notes & tips

• Cut the steak into similarly sized strips for more even cooking.
• Let the pan get hot before adding the steak so the meat can brown.
• Cook in batches if the pan cannot hold the strips without crowding.
• Turn the steak about once a minute as the liquid cooks away.
• Char the onions before cooking the steak so they are ready to serve.
• Warm the tortillas shortly before assembling the tacos.

Variations

• Extra heat: Serve with a spicier salsa or add sliced fresh chilli.
• Different salsa: Swap the salsa verde for your favourite tomato-based salsa.
• More citrus: Put extra lime wedges on the table for a sharper finish.
• Onion pieces: Slice the charred spring onions before serving for easier topping.
• Simple side: Add beans alongside the tacos for a more filling plate.

Common mistakes to avoid

• Crowded pan: The steak can stew instead of browning; cook it in batches if needed.
• Cool pan: The meat may release liquid without browning well; heat the pan thoroughly first.
• Uneven strips: Pieces cook at different rates; cut them to a similar width.
• Turning too infrequently: Liquid can collect around the meat; turn the strips about once a minute.
• Over-charred onions: They can become too dark before softening; watch them and turn once one side is browned.
• Cold tortillas: They may be less flexible for filling; warm them before assembling.

How to store

Refrigerate leftover steak and onions in a covered container for up to 3 days, storing them separately from the tortillas and salsa. Reheat the steak and onions in a pan until hot, and warm the tortillas separately; assemble just before serving.

Frequently asked questions