Entree: Mexico – Tamaulipas & Gulf North – Arrachera a la Tampiqueña (Grilled marinated skirt steak served in the Tampiqueña style with classic Mexican accompaniments)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Additional 2 hrs

Total 2 hrs 50 min

Ingredients

- 2 lb (900 g) arrachera (skirt steak), trimmed
- 1/3 cup (80 ml) fresh lime juice
- 1/4 cup (60 ml) fresh orange juice
- 4 cloves (12 g) garlic, minced
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 ml) soy sauce
- 1 tsp (5 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried Mexican oregano
- 2 tbsp (8 g) fresh cilantro, chopped
- 4 corn tortillas (6-inch), warmed
- 1 1/2 cups (300 g) long-grain white rice, rinsed
- 3 cups (720 ml) low-sodium chicken broth
- 1 tbsp (15 ml) vegetable oil for rice
- 1 cup (250 g) prepared refried pinto beans or refried beans warmed
- 2 avocados, about 1 lb (450 g) total, peeled and pitted
- 1/4 cup (60 ml) lime juice for guacamole
- 1/4 cup (40 g) red onion, finely diced
- 1 tomato, seeded and diced (about 120 g)
- Salt to taste for guacamole
- 2 tbsp (30 ml) butter (optional for finishing rice)

Instructions

1. Mix lime juice, orange juice, minced garlic, vegetable oil, soy sauce, salt, pepper, cumin, oregano, and cilantro in a bowl to make the marinade. Place the arrachera in a large zip-top bag or shallow dish and pour marinade over the meat. Refrigerate at least 2 hours and up to overnight.
2. While steak marinates, prepare rice: heat 1 tbsp (15 ml) oil in a saucepan over medium heat. Add rinsed rice and toast 1–2 minutes. Add chicken broth, bring to a boil, reduce heat to low, cover and simmer 18–20 minutes until liquid is absorbed. Stir in butter if using and fluff with a fork.
3. Make guacamole: mash avocados in a bowl, stir in 1/4 cup (60 ml) lime juice, diced red onion, diced tomato, and salt to taste. Cover and refrigerate until serving.
4. Preheat grill or grill pan to high heat and oil grates. Remove steak from marinade and let excess drip off. Grill arrachera 3–5 minutes per side for medium-rare to medium depending on thickness, until charred at edges. Use a thermometer for accuracy: 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium.
5. Transfer steak to a cutting board and let rest 5–7 minutes. Slice thinly across the grain into strips.
6. Warm corn tortillas on the grill or a dry skillet until pliable and slightly charred.
7. Plate Tampiqueña-style: arrange sliced arrachera, a scoop of rice, a portion of refried beans, a warmed corn tortilla, and a generous serving of guacamole. Serve immediately with extra lime wedges and salsa if desired.