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yarelli gonzalez

Tacos de Arrachera

Name: Tacos de Arrachera
Prep time: 35 min
Cook time: 35 min
Yield: 4
Cuisine: Mexicana
Ingredients: 1 1/2 kilos flank steak; 1/3 cups white vinegar; 1/2 cups soy sauce; 4 cloves garlic, chopped; 2 lemons, its juice; 1/2 cups olive oil; 1 teaspoon black pepper; 1 teaspoon White pepper; 1 teaspoon McCormick® Minced Garlic; 1 teaspoon chilli powder; 1 teaspoon oregano; 1 teaspoon ground cumin; 1 teaspoon paprika; 1 onion, chopped; 1/2 cups fresh coriander, chopped; 1 lemon, its juice; 2 tomatoes, big chopped; 2 jalapeno Peppers, chopped; 1 onion, departure in quarters; 4 cloves garlic; 4 chile de árbol peppers; 1 pinch salt, or to taste; 1 pinch black pepper, or to taste; 18 tortillas; 2 lemons, matches in rooms; 1 pinch salt, to taste

35 mins

Half

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yarelli gonzalez

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Delicious recipe for tacos de arrachera. I hope to win with her I made it at Christmas for cousins and I hope they will also. I also won some silverware here in Monterrey from a food contest that took place in a small brigade that

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Ingredients

4 portions

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Preparation

Place the meat in a glass refractory. In a medium bowl or bowl, mix the vinegar, soy sauce, 4 cloves of garlic, juice of 2 lemons and olive oil. Season with salt, pepper (black and white), garlic powder, chili powder, oregano, cumin and paprika. Beat well until well blended and pour over the meat. Turn once to season both sides. Cover with self-adhesive plastic and marinate for 1 to 8 hours.

In a small bowl or bowl, combine 1 chopped onion, cilantro and 1 lemon juice. Reserve for tacos.

Heat a skillet over medium-high heat. Toast the chiles for 3 or 4 minutes, remove from heat and soak in a bowl of water for 30 minutes. Preheat the oven to 230 ° C.

Place the tomatoes, onion in quarters, jalapeños and 4 cloves of garlic in a baking tray. Bake for about 20 minutes or until well roasted, but not burned. Place these roasted vegetables and the soaked chilies in a blender or food processor and grind until a smooth sauce is obtained.

Heat the oil in a skillet over medium-high heat. Cut the meat into cubes or strips and cook in the pan, stirring constantly, until it is well cooked and most of the liquid has evaporated.

Heat the tortillas in a comal or, if you prefer, in the microwave. Place 2 or 3 tortillas on each plate, add a good amount of meat, a little chopped onion with cilantro and sauce to taste. Serve with lemon wedges.