Arrachera Taco

  • prep time1 min
  • total time 26 min
  • serves 10-12

Recipe courtesy of chef Edgar Gutierrez of Tres Carnales Taqueria restaurant.

269 Ratings
Directions for: Arrachera Taco


Arrachera Marinade

3 cup soy sauce

¼ cup vegetable oil

½ cup lime juice

¼ cup Worcestershire sauce

4 Tbsp granulated garlic

4 Tbsp pepper

Arrachera Steak

4 ½ lb(s) flank steak

1-2 Tbsp vegetable oil


corn tortillas

1 Tbsp vegetable oil

cubed flank steak

Salsa Roja

white onion, chopped

cilantro, chopped

1 lime


Arrachera Marinade

1. Combine all the ingredients for the marinade in a large bowl and whisk together until combined.

Arrachera Steak

1. Place the full piece of flank steak in the marinade and cover with plastic wrap. Place in refrigerator for minimum 4 hours, or maximum 24 hours.

2. Place flank steak on a hot grill or BBQ and cook for approximately 7-8 minutes on each side on medium-low heat.

3. Once cooked, remove from heat and let sit for 15 minutes.

4. Slice the steak into ½-inch thick strips. Chop the strips into cubes.

5. Place the meat in a frying pan or flat grill on medium-high heat, and fry with 1-2 tablespoons vegetable oil. Mix constantly until the meat gets crispy edges and caramelizes, approximately 5 to 10 minutes.


1. To assemble tacos, lightly toast your corn tortillas on a flat grill or in a large frying pan with 1 tablespoon of vegetable oil.

2. Stack two tortillas on a plate and spoon on a heaping mound of your flank steak.

3. Top with a tablespoonful Salsa Roja, and garnish with white onions, cilantro, and wedge of lime.

4. Note: To turn this into a Tres Carnales quesadilla, fold your tortilla in half and stuff with a white cheese like Gouda, mozzarella, or Oaxaca cheese.

See more: Moderate, Mexican, Beef, Vegetables, BBQ, Grill, Summer

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