Entree: Mexico – Queretaro, Bajio Mexico – Nopalitos con Arrachera (Grilled Skirt Steak with Cactus Pads)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 25 min

Additional 2 hrs

Total 2 hrs 30 min

Ingredients

- 2 lb (900 g) arrachera (skirt steak), trimmed
- 1/4 cup (60 ml) fresh lime juice (about 4 limes)
- 3 tbsp (45 ml) vegetable oil or mild olive oil, divided
- 3 cloves garlic, minced
- 1/4 cup (15 g) chopped fresh cilantro, plus extra for garnish
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) ground black pepper
- 1 tsp (1 g) dried oregano (Mexican oregano if available)
- 1 lb (450 g) fresh nopal pads (nopalitos when sliced), cleaned and sliced into 1/2-inch (1 cm) strips (about 8 medium pads)
- 1/2 tsp (2 g) baking soda (optional, to reduce sliminess during parboil)
- 1 medium white onion, thinly sliced (about 8 oz / 225 g)
- 2 Roma tomatoes, diced (about 8 oz / 225 g)
- 1-2 serrano chiles, stemmed and finely chopped (adjust to taste)
- 2 tbsp (30 ml) vegetable oil for sautéing
- 12 small corn tortillas (6-inch), for serving
- 4 oz (115 g) queso fresco, crumbled, for garnish (optional)
- Lime wedges, for serving
- Salt to taste during cooking

Instructions

Short Description:
Grilled arrachera (skirt steak) marinated simply and served with sautéed nopalitos (cactus paddles) cooked with onion, tomato, and serrano for a classic Bajio main course. Served with warm corn tortillas, fresh cilantro, queso fresco, and lime wedges to make a complete meal.

Regional Notes:
This Queretaro / Bajio version highlights locally grown nopal pads and traditionally grilled arrachera, kept simply seasoned to let the meat and cactus flavors shine. Unlike coastal or northern variants that may use heavier marinades or sauces, this plate emphasizes char, fresh lime, and a light tomato-onion sofrito with serrano for heat.

1. Marinate the arrachera: In a bowl combine lime juice, 2 tbsp (30 ml) oil, minced garlic, chopped cilantro, 1 tsp salt, black pepper, and oregano. Place the skirt steak in a shallow dish or resealable bag and pour the marinade over it. Turn to coat, cover, and refrigerate for 30 minutes to 2 hours (no longer than 4 hours).
2. Prepare the nopalitos: Bring a medium pot of water to a boil. Add the sliced nopal pads and the baking soda if using; boil for 5–8 minutes until the sliminess reduces and the pieces are tender. Drain and rinse under cold water, then set aside.
3. Make the sofrito for the nopalitos: Heat 2 tbsp (30 ml) oil in a large skillet over medium-high heat. Add the sliced onion and sauté 3–4 minutes until translucent. Add the chopped serrano and diced tomatoes and cook 4–5 minutes until tomatoes break down slightly.
4. Finish the nopalitos: Add the drained nopalitos to the skillet with the sofrito. Cook, stirring, 4–6 minutes so the flavors meld and any excess moisture evaporates. Season with salt to taste and turn off the heat. Keep warm.
5. Grill the arrachera: Preheat a grill or grill pan to high heat. Remove the steak from the marinade and pat lightly dry with paper towels. Brush the grill grates with a little oil. Grill the skirt steak 3–5 minutes per side for medium-rare to medium (internal temp ~130–140°F / 55–60°C), depending on thickness. Let steak rest on a cutting board 5–7 minutes.
6. Warm the tortillas: While the steak rests, warm the corn tortillas on the grill or in a hot skillet for about 20–30 seconds per side until pliable and lightly charred. Keep wrapped in a clean towel.
7. Slice and assemble: Slice the rested arrachera thinly across the grain. To serve, divide warm tortillas among plates, top with sliced arrachera and a generous spoonful of nopalitos. Garnish with crumbled queso fresco, extra chopped cilantro, and lime wedges.
8. Serve suggestions: Offer additional hot salsa, pickled red onion, or refried/charro beans on the side to round out the meal.