Tacos De Arrachera Al Carbon Recipes

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TACOS AL CARBON WITH AVOCADO SALSA



Tacos Al Carbon with Avocado Salsa image

In the southwest and Mexico, there are little stands serving tasty meat, wrapped in a corn tortilla and topped with salsa. The Taquerias serve the best Tacos Al Carbon. This is a pretty authentic recipe for these tasty little tacos. It is flank steak marinated with all the flavours of Mexico. The avocado salsa is a great side dish by itself, but is excellant as a filling for the tacos. It does need to marinate for 4-6 hours. Don't forget the cerveza with lime!

Provided by Dawn399

Categories     Onions

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 1/2 lbs flank steaks
3 -4 cloves garlic, minced
3 limes, juice of
1 lemon, juice of (juice of both lemon and lime should equal 1/2 cup)
2 tablespoons cilantro, finely chopped
seasoning salt
1/2 cup olive oil
10 corn tortillas
3 small avocados, chopped
1 large tomatoes, chopped
1/2 onion, chopped
2 tablespoons cilantro, finely chopped
3/4 lime, juice of
seasoning salt

Steps:

  • Lightly sprinkle meat with seasoning salt.
  • Cut into 3-4 large pieces.
  • Mix lime and lemon juices, garlic, cilantro, and olive oil.
  • Place meat and marinade in plastic bag or plastic bowl.
  • Marinate 4-6 hours, turning occasionally.
  • Discard marinade.
  • Grill meat over medium heat@ 15 minutes, turning occasionally.
  • Cook steak until desired doneness, the 15 minutes over medium heat creates medium done steak.
  • Cut into strips and serve in corn tortillas.
  • Top with 1-2 Tbl.
  • of Avocado salsa.
  • While meat is cooking chop up ingredients for Avocado salsa, sprinkle with lime juice and seasoning salt.
  • I leave avocado pits in mixture to prevent discoloration.
  • To warm tortillas you may wrap them in foil and place on grill or wrap in paper towels and microwave for 30-45 seconds.
  • Sprinkle with a small amount of water if tortillas are very dry before warming them.

Nutrition Facts : Calories 896.6, Fat 62.8, SaturatedFat 12.8, Cholesterol 69.7, Sodium 133.2, Carbohydrate 46.3, Fiber 13.9, Sugar 4.1, Protein 43.1

ARRACHERA (MEXICAN SKIRT STEAK FOR TACOS)



Arrachera (Mexican Skirt Steak for Tacos) image

This is a recipe for traditional arrachera, which is a thinly sliced skirt steak with seasonings. The longer it marinates, the more robust the flavor will be. Heat tortillas on the grill or in the microwave. Serve the arrachera with warmed tortillas and your favorite taco toppings, such as onion, cilantro, hot sauce, lettuce, cheese, etc.

Provided by melodie

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h25m

Yield 6

Number Of Ingredients 6

2 pounds thinly sliced skirt steaks (arrachera)
2 limes, juiced
3 (.18 ounce) packets sazon with coriander and annatto
1 tablespoon adobo seasoning (such as Goya® All-Purpose Seasoning with Cumin)
1 small onion, chopped
1 (12 fluid ounce) bottle Mexican beer

Steps:

  • Place a single layer of steak in a shallow casserole dish. Sprinkle a portion of lime juice, sazon, and adobo seasoning. Top with chopped onion pieces. Repeat layers until all pieces of steak are seasoned. Pour beer over the mixture. Cover and refrigerate for 1 to 24 hours.
  • Preheat a grill to medium-high. Discard marinade. Grill steak until lightly charred on the outside but still slightly tender in the center for medium doneness, 6 to 7 minutes per side.

Nutrition Facts : Calories 173.9 calories, Carbohydrate 6.2 g, Cholesterol 33.7 mg, Fat 6.4 g, Fiber 1.2 g, Protein 18.9 g, SaturatedFat 2.6 g, Sodium 413.9 mg, Sugar 0.9 g

ARRACHERA TACOS



Arrachera Tacos image

Provided by Food Network

Categories     main-dish

Time 4h10m

Yield 12 tacos

Number Of Ingredients 27

1 1/2 pounds skirt steak (or 2 if you need to trim quite a bit or are hungry), trimmed
1 cup oil (we like avocado oil, but use any neutral-flavor oil)
1/2 cup soy sauce
1/2 cup Worcestershire sauce
2 tablespoons fresh lime juice
2 tablespoons ground black pepper
1 tablespoon garlic powder
1 tablespoon dehydrated onion
1 tablespoon paprika
1/2 fresh jalapeño
1 ripe avocado
1/2 cup (lightly packed) fresh cilantro, thick stems removed
2 tablespoons fresh lime juice
1 tablespoon salt
1/4 teaspoon ground black pepper
2 large ears or fresh corn (or 3 small/medium)
5 Roma tomatoes, diced
1/2 red onion, finely diced
1/2 cup finely chopped fresh cilantro
1/2 cup fresh lime juice
2 tablespoons salt
1/4 teaspoon ground black pepper
3 cups organic blue corn masa
2 1/4 cups warm water
Neutral oil, for lubricating the plastic bag, optional
1/4 to 1/2 cup shredded Cotija
Mexican rice and whole or refried beans, for serving, optional

Steps:

  • For the steak: Cut the steak into 3 to 4 rectangular-ish portions. Place in a large resealable plastic bag, container or vacuum seal bag.
  • Blend the oil, soy sauce, Worcestershire, lime juice, pepper, garlic powder, dehydrated onion and paprika in a blender. Pour the marinade over the steak and seal the bag. Let sit in the refrigerator for 4 to 6 hours.
  • For the jalapeño avocado aïoli: Remove the seeds from the jalapeño and dice. Remove the pit and skin from the avocado and add to a blender. Add the jalapeño, cilantro, lime juice, salt and pepper to blender. Blend until it has a smooth, thick paint-like texture. If it's too thick, add a little cold water until the texture is thick and a little bit runny, like paint. Transfer to a container, bowl or squeeze bottle.
  • For the corn pico de gallo: Grill the corn (or roast over the open flame of a gas stove) until nice and charred.
  • Cut the kernels from the cobs into a large bowl. Add the tomatoes, onions, cilantro, lime juice, salt and pepper. Mix well with a spoon or by hand, making sure to not smash the tomatoes.
  • For the blue corn tortillas: In a large bowl, add the masa. Pour in the water and stir to combine. Knead the dough with your hands in the bowl until it is smooth and no longer sticky, 1 to 2 minutes. If you have time, cover the dough and let rest up to 30 minutes.
  • Pinch off a piece from the dough and form a round ball around the size of a golf ball.
  • Cut a resealable plastic bag open along the sides. Open the tortilla press and lay the opened bag on the top and bottom. Coat the plastic slightly with oil if desired to reduce friction. Place the dough ball between the plastic.
  • Press down until the dough has spread about 6 inches and reaches the desired thickness.
  • Heat a skillet over medium-high heat. Add the freshly pressed tortilla and cook for about 1 minute before flipping and cooking another minute. Stack the tortillas in a clean kitchen towel so they stay warm and steamy. Repeat with the remaining dough.
  • For the steak: Take the steak out of the bag and cook on a hot grill or griddle to medium or preferred temperature. Cut into strips.
  • For the tacos: Place the warm tortilla(s) on a plate. Add 2 ounces steak to each, followed by the corn pico de gallo, a sprinkling of Cotija and a drizzle of jalapeño-avocado aïoli.
  • Serve with Mexican rice and whole or refried beans. Enjoy!

GRILLED SKIRT STEAK TACOS WITH ROASTED POBLANO RAJAS



Grilled Skirt Steak Tacos with Roasted Poblano Rajas image

Provided by Rick Bayless

Categories     Beef     Onion     Pepper     Lime     Fall     Grill/Barbecue

Yield Makes 12 tacos, serving 4 as a light meal

Number Of Ingredients 9

2 medium white onions, sliced into 1/2-inch rounds (keep the rounds intact for easy grilling)
3 garlic cloves, peeled and roughly chopped
3 tablespoons fresh lime juice
1/4 teaspoon cumin, preferably freshly ground
Salt
1 pound beef skirt steak, trimmed of surface fat as well as the thin white membrane called "silverskin"
Vegetable or olive oil for brushing or spritzing the onions and meat
A small bowlful of lime wedges for serving
12 warm, fresh corn tortillas (See how to reheat corn tortillas )

Steps:

  • 1. Marinating the Meat. In a food processor or blender combine one-quarter of the onions, the garlic, lime juice, cumin and 1/2 teaspoon salt. Process to a smooth puree. Place the skirt steak in a nonaluminum baking dish. Using a spoon, smear the marinade over both sides of the skirt steak. Cover and refrigerate for at least 1 hour or up to 8 hours.
  • 2. Making the Grilled Chile-and-Onion Rajas. Turn on the oven to its lowest setting. Heat a gas grill to medium high or light a charcoal fire and let it burn just until the coals are covered with gray ash and very hot. Either turn the burner(s) in the center of the grill to medium-low or bank the coals to the sides of the grill for indirect cooking. Set the cooking grate in place, cover the grill and let the grate heat up, 5 minutes or so.
  • Lay the chiles on the hottest part of the grill, and cook, turning occasionally until the skin is blistered and uniformly blackened all over, about 5 minutes. Be careful not to char the flesh, only the skin. Remove the chiles from the grill and cover with a kitchen towel.
  • While the chiles are roasting, brush or spray the remaining onion slice with oil and lay the whole rounds of onions on the grill in a cooler spot than you chose for the chiles. When they're starting to soften and are browned on the first side, about 10 minutes, use a spatula to flip them and brown the other side. Transfer to an ovenproof serving dish and separate the rings (if they haven't started separating during grilling).
  • 3. Grilling the Meat. Remove the steak from the marinade and gently shake off the excess. Oil the steak well on both sides and lay it over the hottest part of the grill. Grill, turning once, until richly browned and done to your liking, about 1 1/2 to 2 minutes per side for medium-rare (the way I like skirt steak).
  • 4. Serving the tacos. Cut the long piece of skirt steak into 3-to 4-inch lengths, then cut each section across the grain (that is, in line with the full length of the steak) into thin strips. Mix with the chiles and onions, season with a little salt and set on the table along with the lime wedges and hot tortillas, for your guests to make into soft tacos.
  • Working Ahead: Thin steaks like skirt taste best with a relatively short tour in the marinade - 1 to 8 hours. Leave them longer, and the marinade overpowers the flavor and saps the rosy color of the meat. The poblano-and-onion rajas can be made several hours ahead and left at room temperature; rewarm before serving. The steak, of course, must be grilled just before you're ready to eat.

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