Skirt Steak Tacos (Arrachera Tacos)

A platter with arrachera tacos grilled inside skirt steak topped with salsa and caramelized onions.

Skirt Steak Tacos (Arrachera Tacos)

Mexican skirt steak street tacos (Arrachera tacos) can be prepared with outside or inside skirt steak. The former is so tender that it requires no tenderization and marination is optional. The latter is tougher and can benefit from blade tenderization (typically done by the butcher before you purchase it) and a good soak in the authentic arrachera tacos marinade below.

5 from 3 votes

Print Pin

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings: servings

Calories: 935kcal

Author: Milena Perrine

Ingredients

Skirt Steak Tacos

2 lbs skirt steak*
3 medium onions yellow or sweet
12 corn tortillas
3 tablespoon olive oil to cook onions and warm up corn tortillas**

Marinade for Skirt Steak for Tacos

3 cloves of garlic minced
1 jalapeno pepper deseeded, finely chopped
½ cup cilantro leaves finely chopped
2 limes juice of
¼ cup orange juice
2 tablespoon white wine vinegar
2 tablespoon olive oil
kosher salt and black pepper to taste

Instructions

Make the marinade, Combine all the ingredients and mix them well. In a container for which you have a lid or a freezer bag place the skirt steak and add the marinade. Coat the meat well and refrigerate for 2 and up to 8 hours.***
About an hour or so before you grill the steak prepare the onions. Slice them in half-circles, not too thinly. Saute them over medium-high heat with 1 tablespoon olive oil. Turn the heat down to low and cook them for about 30 to 35 minutes until caramelized and sweet. If needed add a bit of water to the pan to keep them from sticking to the bottom and burning. Transfer to a bowl for serving.
Take the steak out of the marinade, pat it dry and discard the marinade. Let come to room temperature while you heat the grill and warm up the tortillas. If needed cut the steak in two sections.****
To warm up the corn tortillas use a small pan over medium heat. Add about half a teaspoon of olive oil at a time and warm up each tortilla until pliable. Keep warm for serving.
Over a medium-hot grill cook the skirt steak for about 5 minutes per side, flipping once. Cook until it reaches the desired doneness.*****Remove the steak, place onto a board or platter and tent with foil. Rest for 10 minutes.
Cut the skirt steak against the grain. Fill each tortilla with steak, caramelized onions and then top with pico de gallo or salsa. Garnish with cilantro and enjoy!

Notes

*Typically inside skirt is used. If you want to use the more expensive, but much superior in terms of tenderness outside skirt - by all means do so and enjoy! Make sure that any inside skirt steak you purchase has been blade tenderized. Learn more about Inside Skirt Steak vs Outside Skirt Steak.

**If you happen to have bacon fat on hand use it instead of the olive oil. The corn tortillas will taste divine!

***Do not soak in marinade longer than 8 hours.

****If the steak is thicker on one end it wil cook slower and the other end will overcook. In such a case it is better to divide it in two and cook each part to temperature on its own.

*****For medium-rare pull the steak off the grill when a meat thermometer registers around 125 F, while resting the temperature will easily reach 130-135 F. For medium, pull it around 135 F, it will reach 140-145 F after the tented rest.

Nutrition