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Arrachera (Mexican Skirt Steak for Tacos)

"This is a recipe for conventional arrachera, that's a thinly sliced skirt steak with seasonings. The longer it marinates, the more strong the flavor will be. Heat tortillas at the grill or within the microwave. Serve the arrachera with warmed tortillas and your preferred taco toppings, such as onion, cilantro, hot sauce, lettuce, cheese, and so forth."

Ingredients :

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

Instructions :

Prep : 10M	Cook : 6M	Ready in : 1H25M

Place a single layer of steak in a shallow casserole dish. Sprinkle a part of lime juice, sazon, and adobo seasoning. Top with chopped onion pieces. Repeat layers till all portions of steak are pro. Pour beer over the combination. Cover and refrigerate for 1 to 24 hours.
Preheat a grill to medium-high. Discard marinade. Grill steak until lightly charred at the outside but nevertheless slightly tender in the center for medium doneness, 6 to 7 mins per aspect.

Notes :

When buying the arrachera at a Mexican grocery keep, ask for it to be run via the gadget. It tenderizes the beef. You can also have to strive the recipe a few times to get the amount of seasoning proper for your family. Some of my circle of relatives members also upload a 1/2 teaspoon of garlic powder (or 1 clove minced garlic) and clean cilantro to the marinade.
Nutrition data for this recipe includes the whole amount of marinade substances. The real amount of marinade ate up will vary.

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