Recipe
Authentic Mexican Arracheras Recipe
  Add Step-by-Step Photos
|
Oldgringo / All my dishes 1 year, 11 months ago
Authentic Mexican Arracheras, the original forerunner of the Tex-Mex Fajita, adapted for cooking at home. Everything but the cattle drive!
Prep:60m Cook:30m Servings:12
|
 Oldgringo |
|
||
Fans
Ingredients
- 2-1/2 pounds trimmed beef skirt steak
- 2/3 cup lime juice
- 1/4 cup minced Jalapeños en escabeche
- 2 tablespoons minced garlic cloves
- 1 teaspoon salt
- 2 large onions; sliced into rings
- 1/2 cup peanut oil
- 12 warmed flour tortillas
Directions
- 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.
Recent Gawkers
Comments
Add a Comment
You must be logged in to comment on a recipe. Login
Alterations
No alterations yet
Suggest an Alteration
You must be logged in to suggest a recipe alteration. Login
Viewing Authentic Mexican Arracheras Recipe
Ratings & Honors
Average score: 4.9 / 5
No. of ratings: 8
No. of ratings: 8
You need to be logged in to rate a recipe.
Groups
This recipe belongs to the following groups:
You need to be logged in to add a recipe to a groupRelated Menus
Related Tags
As seen in...
Copyright © 2007 GroupRecipes.com - The Food Social Network
Recent Searches
Low Carb Candy Recipes - Black Bean Lasagna - Po Boy Sandwich Recipe - French Cake Recipe - Easy Pot Pie - Fingerling Potato Recipe - Wine Cooler - Quick Pecan Rolls - Spinich Dip - Lomo Saltado - Salmon Steaks - Empanada - Sweet Potatoe Pie Recipie - Tasty Recipes - Cooking Beef Shank - Smoked Ham Steak Recipes - Easy Pot Pie - Recipe For Cold Coffee Punch With Ice Cream Floats - Hot Dog Stew In The Oven - Delicious Recipes - Chinese Coconut Cookies - Add Friends To Facebook Codes - Chicken Breasts Wrapped In Bacon - Raspberry Filling Cake - Aspic--crab -
Low Carb Candy Recipes - Black Bean Lasagna - Po Boy Sandwich Recipe - French Cake Recipe - Easy Pot Pie - Fingerling Potato Recipe - Wine Cooler - Quick Pecan Rolls - Spinich Dip - Lomo Saltado - Salmon Steaks - Empanada - Sweet Potatoe Pie Recipie - Tasty Recipes - Cooking Beef Shank - Smoked Ham Steak Recipes - Easy Pot Pie - Recipe For Cold Coffee Punch With Ice Cream Floats - Hot Dog Stew In The Oven - Delicious Recipes - Chinese Coconut Cookies - Add Friends To Facebook Codes - Chicken Breasts Wrapped In Bacon - Raspberry Filling Cake - Aspic--crab -
jenniferbyrdez 1 year, 11 months ago said:
Oh, my Lord, this is making me hungry and I had a BIG plate of seafood for lunch. Thank you gringo.
shirleyoma 1 year, 11 months ago said:
One of my favorites! Great Post!
linebb956 1 year, 11 months ago said:
Again... your right on the mark... and Thanks for the comment on the REAL FAJITAS! I was told that the workers were given that piece of meat as the "Patrons" did not want it.. and that the workers cooked it on their hoe's over a open flame.. any info on that one? Or is it just a Texas tale! All I know is they are great.. and now we pay $ for a true fajita!
abermouse 1 year, 10 months ago said:
Never made anything like this, will definitely give this a try soon
sirshawnthebrewer 1 year, 9 months ago said:
I will defiantly be trying this one.
I just learned something new about Fajitas.:)
texmexgal68 1 year, 6 months ago said:
Made this last night and it was awesome! I added a some pico de gallo and it was a go...
kste803 1 year, 6 months ago said:
Wow I plan on making this..Sounds great!
lasaf 1 year, 4 months ago said:
It really is tough to get real Mexican food in Minnesota. I'll be trying these and some of your other recipes. I also love the history you give for your recipes. Thank you. L
gigilovescats2 1 year, 3 months ago said:
This is gonna have to be a top priority try for me..Thank you!
momo_55grandma 1 year, 3 months ago said:
Thanks great recipe
meals4abby 11 months, 2 weeks ago said:
Fantastic!!
chef_irish 11 months ago said:
Great Recipe---Awesome Tasting!!!
High 5
trev 5 months, 3 weeks ago said:
You are certainly a wealth of lush recipes. No doubt, you are going to educate me further, as I read through your collection. Totally supreme lushness!