Grass-Fed Beef · Mexican
Grass-Fed Carne Asada Tacos
Nothing says weekend in Mexico like carne asada tacos straight off the charcoal grill. Our grass-fed arrachera comes already marinated, so you just light the coals; grass-finished beef has a deeper, beefier flavor and cleaner fat that shines with nothing more than salsa, onion and lime.
- Prep20 min
- Cook20 min
- Total40 min
- Servings4
Ingredients
- 1 kg organic grass-fed marinated arrachera (skirt steak) $410
- 2 links organic chorizo, for campechanos (optional) $315
- 20 corn tortillas
- 1 white onion, finely chopped
- 1 bunch cilantro, chopped
- 4 limes, cut into wedges
- 8 cebollitas (spring onions)
- Salsa verde or salsa roja
- Guacamole to serve
Instructions
- Take the arrachera out of the fridge 30 minutes before grilling. Light a charcoal grill and let the coals turn white-hot.
- Grill the cebollitas and the chorizo (if using) at the edge of the grill until charred and cooked through.
- Lay the arrachera over the hottest part of the grill and cook 3–4 minutes per side for medium; skirt steak is best not cooked past medium.
- Rest the meat on a board for 5 minutes.
- Warm the tortillas on the grill, stacking them in a cloth to keep them soft.
- Slice the arrachera thinly against the grain, then chop into bite-size pieces. Chop the chorizo too.
- Fill doubled-up tortillas with steak (or steak and chorizo for campechanos), top with onion and cilantro and serve with salsa, guacamole, cebollitas and lime.
Tips
- Find the direction of the grain before cooking—arrachera must be sliced across it to be tender.
- Keep the grill lid open: carne asada wants direct, fierce heat.
