Guest Author - Susan Stewart
Arrachera is a great way to use inexpensive skirt steak. As the meat is marinated overnight, it becomes tender. Thinly slicing it across the grain also makes the meat all the more enjoyable. It's easy to buy here in Mexico, whether from the local butcher, or sealed in its marinade in the supermarket meat department. Check your local Hispanic stores to see if they offer it - or make it yourself with this recipe. If you ever have any left-overs, you can use them in the Arrachera Salad recipe that follows.
Arrachera
Serves 4
1 lb. skirt steak
1 tablespoon garlic, finely minced
1 tablespoon olive oil
1 tablespoon lime juice
1/4 teaspoon ground cumin
salt
(To make a Yucatecan version, mix together 1 teaspoon orange juice and 1 teaspoon white vinegar (or use 2 teaspoons sour orange juice). Stir in 1 teaspoon achiote paste until it dissolves. Add to the marinade ingredients above.
Mix together the garlic, olive oil, lime juice, cumin, and salt ,(and achite mix if using). Place steaks in a shallow pan, rub in marinade, cover, and refrigerate overnight.
Prepare a hot grill and grill steaks to desired doneness.
Thinly slice across the grain, and serve with warm corn tortillas, salsa, guacamole, grilled onions, etc.
Araachera Salad
3 large potatoes
3-4 cups cooked arrachera, in julienne strips
2/3 cup green and red bell peppers, diced
1/3 cup red onion, diced small
1 green onion, thinly sliced
2/3 cup Garlic Dressing (recipe follows)
1/3 cup fresh cilantro leaves, chopped
Peel potatoes - dice into 3/4" cubes and cook in salted water. Drain and gently combine with the rest of the vegetables and arrachera.Pour over Garlic Dressing and sprinkle with cilantro.
Garlic Dressing
1 egg yolk (or use 1 tablespoon egg substitute)
1/3 cup red wine vinegar
1 tablespoon sugar
1 tablespoon garlic, finely minced
1 cup olive oil
salt and freshly ground black pepper
Combine the egg, vinegar, sugar, garlic, and salt and pepper in a blender or food processor.Blend, slowly adding the olive oil in a fine drizzle to create an emulsion. Adst seasoning to taste.
