Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Arrachera (Mexican Skirt Steak for Tacos) Recipe
Arrachera represents traditional Mexican skirt steak preparations featuring thinly sliced meat with authentic seasonings that become more tender with extended marination. This regional recipe showcases proper skirt steak techniques that maximize flavor development and texture improvement through time and proper seasoning. Extended marination creates restaurant-quality tenderness and flavor penetration.
This is a traditional arrachera recipe, 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, and more.
Prep Time:
10 mins
Cook Time:
15 mins
Additional Time:
1 hr
Total Time:
1 hr 25 mins
Servings:
6
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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
Directions
Place a single layer of steak in a shallow casserole dish. Sprinkle a portion of lime juice, sazón, 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 at least 1 hour, and up 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.
Cook’s Note
When buying the arrachera steak at a Mexican grocery store, ask for it to be run through the machine. It tenderizes the meat.
You may have to make the recipe a few times to get the amount of seasoning right for your family.
Some of my family members also add a 1/2 teaspoon garlic powder (or 1 clove minced garlic) and fresh cilantro to the marinade.
Editor’s Note:
Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Nutrition Facts (per serving)
| 174 | Calories |
| 6g | Fat |
| 6g | Carbs |
| 19g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 174 | |
| % Daily Value * | |
| Total Fat 6g | 8% |
| Saturated Fat 3g | 13% |
| Cholesterol 34mg | 11% |
| Sodium 414mg | 18% |
| Total Carbohydrate 6g | 2% |
| Dietary Fiber 1g | 4% |
| Total Sugars 1g | |
| Protein 19g | 38% |
| Vitamin C 8mg | 8% |
| Calcium 29mg | 2% |
| Iron 2mg | 9% |
| Potassium 288mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
