Authentic Mexican Arracheras Recipe

How to make it

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• Note: In Northern Mexico, the Mexican vaqueros, driving cattle North into Texas, ate this tasty but tough cut of beef, marinated to tenderize and flavor, then grilled over the coals of their camp fires. Arracheras was the original forerunner of the famous Tex-Mex Fajita. "Fajita" is the diminutive form of the Spanish word "faja" which translates to "belt" or "girdle" in English. The word was used to mean the diaphragm muscle of a steer or what we call "skirt" steak. Restaurateurs, all on their own, decided to call charbroiled chicken, pork and shrimp "fajitas" to expand their menus. While these items are delicious in their own right; they are not fajita.
• Trim and place the whole skirt steak in a shallow non-reactive pan. Combine lime juice, Jalapénos and garlic. Mix well, then pour over the meat. This works even better enclosed and sealed in a large Ziploc bag.
• Refrigerate for at least 8 hours, turning the meat occasionally. Remove the meat from the refrigerator and drain it. Salt the meat and let it sit at room temperature for about 45 minutes.
• Coat the onions well with oil.
• On an outdoor grill, prepare enough charcoal to form a single layer of coals beneath the meat. When the coals are covered with gray ash, place the steaks directly over the fire and the onions a little to the side.
• Grill the meat medium-rare, about 6 minutes per side. Turn the onions occasionally, taking them off when soft and some edges are browned and crispy.
• Allow the steaks to sit for 5 minutes before slicing across the grain diagonally into finger-length strips. Pile a platter high with the meat and grilled onions, garnished with lime wedges, and serve warmed flour tortillas on the side.