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USMEF

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Recipe of Tacos de Arrachera with Martajada de Habanero Sauce
USMEF

USMEF

Recipe of Tacos de Arrachera with Martajada de Habanero Sauce
USMEF

USMEF

Recipe of Tacos de Arrachera with Martajada de Habanero Sauce
USMEF

USMEF

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Tacos de Arrachera with Martajada de Habanero Sauce

20 mins
15 mins
Low
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These arrachera tacos are perfect for an afternoon of family roast beef. Its habanero martajada sauce is very easy and quick to cook, since its secret is in the roasting time, in addition, the flavor of the USMEF® flank steak will give it a unique touch. This is a recipe with ingredients that we usually find easily in our home. Enjoy it!
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Ingredients

4 portions
  • 3 cloves garlic
  • 8 habanero peppers
  • 3 tablespoons lemon juice
  • to taste salt
  • to taste black pepper
  • 2 tablespoons vegetal oil
  • 800 grams flank steak, USMEF®
  • 12 corn tortillas

Preparation

Grill the garlic cloves and the habanero peppers in hot comal for 8 minutes, ensuring that each piece is covered evenly.
Place the garlic and roasted chilies together with the lemon juice in a molcajete and mash until crushed. Season with salt and pepper. Reservation.
Place the USMEF® flank steak on a board and season with salt and pepper.
On a griddle or grill with hot oil and grill the USMEF® flank steak to the desired end on both sides. Cut into strips on a board.
Assemble your tacos, fill the hot corn tortilla with the strips of arrachera and serve with hartanero martajada sauce to taste.

PRESENTATION

Serve the tacos with the martajada sauce and serve with beans.

TIPS

If you wish, you can lubricate the garlic and chilies with a little oil when roasting them, so that the heat is evenly distributed on their skin.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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