Tacos de arrachera – grilled beef in lime marinade Recipe
Arrachera is thinly sliced beef that in Mexico is thrown on the grill at every backyard family gathering. The meat is marinated in lime juice and spices, so after a short grilling it’s tender and full of flavor. Served in small tortillas with simple toppings, it’s a bit like Polish grilled pork neck, just in a hand-held version.
This recipe brings the flavor of a classic Mexican backyard barbecue to your kitchen: thinly sliced beef quickly grilled after a bright lime marinade, served in soft corn tortillas with fresh toppings for a simple but authentic taco experience.
Chef's tips
Don’t overcrowd the pan when searing the meat—fry it in batches so it browns instead of steams. Taste the marinade before adding all the meat and adjust the salt and chili to your liking. If your limes are not very juicy, add an extra one or a splash of orange juice for balance.
How to serve
Serve the tacos with extra lime wedges, pickled jalapeños, and a bowl of fresh tomato salsa or pico de gallo. A side of grilled corn, Mexican-style rice, or black beans will turn them into a more filling meal.
Ingredients
- beef - 600 g
- lime - 3 piece
- garlic - 3 cloves
- vegetable oil - 3 tablespoons
- ground cumin - 1 teaspoon
- chili powder - 1 teaspoon
- salt - 1 teaspoon
- black pepper - 0.5 teaspoons
- corn tortilla - 12 piece
- onion - 1 piece
- cilantro - 1 bunch
- avocado - 1 piece
- tomato salsa - 150 g
Preparation
- Cut the beef into thin strips about 1.5 cm wide. Place in a bowl.
- Grate the garlic on a fine grater or chop very finely. Squeeze the juice from the limes.
- Add the lime juice, garlic, oil, cumin, chili powder, salt, and pepper to the meat. Mix with your hand so every piece is coated in the marinade. Set aside for at least 15 minutes at room temperature (or up to 4 hours in the fridge).
- Slice the onion into very thin half-moons. Rinse, dry, and chop the cilantro. Halve the avocado, remove the pit, scoop out the flesh with a spoon, and cut into small cubes.
- Heat a grill pan or a regular large frying pan until very hot. When it’s smoking hot, place some of the meat in a single layer. Fry for 2–3 minutes on each side, until the strips are well browned on the edges but still juicy inside. Repeat until all the meat is cooked.
- Warm the tortillas in a dry pan for 20–30 seconds on each side, until soft and lightly heated through. You can keep them under a kitchen towel so they don’t dry out.
- Place a portion of meat on each tortilla, add some onion and avocado cubes, and sprinkle with cilantro. Top with a spoonful of tomato salsa.
- Serve immediately, while the meat is hot and the tortillas are soft. You can also serve lime wedges on the side for squeezing over the tacos.
Storage
Mięso przechowuj osobno od tortilli i dodatków, w szczelnym pojemniku. Podgrzewaj krótko na mocno rozgrzanej patelni, aby nie wysuszyć. Tortille najlepiej zjeść świeże, ale można je odświeżyć na suchej patelni.
