Arrachera Recipe (Mexican Skirt Steak + Tacos)

If you love a good carne asada recipe, you’ll love arrachera. It’s essentially Mexican skirt steak, marinated in citrus, garlic, and spices, then grilled until charred and juicy.

It’s one of the most popular taco meats in Mexico, and for good reason. It's bold, flavorful, and melts in your mouth when cooked just right.

Today, I’ll show you how to make arrachera at home with a simple marinade and quick grilling method for authentic Mexican-style flavor. Fire it up, my friends!

What is Arrachera?

Arrachera is the Spanish name for skirt steak, a thin, flavorful cut of beef taken from the diaphragm muscle. It’s known for its deep, beefy taste and defining chew.

Because skirt steak can be tough if not prepared properly, arrachera is almost always marinated first, typically with lime juice, beer, garlic, and spices. Then it’s grilled quickly over high heat and sliced thin against the grain for tenderness.

In Mexico, arrachera is most commonly served as tacos de arrachera, topped simply with onion, cilantro, and lime, though you can use your favorite toppings when you make it at home, of course.

Let's talk about how to make arrachera, shall we?

Arrachera Ingredients & Substitutes

The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.

• Skirt Steak. Flank steak can be substituted if needed, though it’s a little leaner.
• Citrus. Lime juice is traditional, with optional orange juice or a splash of pineapple juice for brightness. Use modestly with pineapple to avoid mushy texture (unless using canned pineapple juice).
• Mexican Beer. Mexican lager like Corona, Modelo, or Sol is classic. If you skip it, soy sauce or Worcestershire sauce brings umami depth.
• Aromatics. Garlic, onion, cilantro, and serrano chili (or jalapeño for less heat) are the vibrant backbone of the marinade.
• Spices. Mexican oregano, cumin, and salt and pepper round out the flavor.

How to Make Arrachera (Mexican Skirt Steak) - Step by Step

Trim & Prep. Trim away any silverskin or membranes. If the skirt steak is uneven in thickness, pound it gently under plastic wrap to about ½ inch. This ensures even cooking and tenderness.

Make the Marinade. Blend together the lime juice, beer, garlic, onion, cilantro, chile, oil, salt, oregano, cumin, and black pepper. Add soy sauce or Worcestershire if you want extra depth.

You can use a blender, food processor, or even a traditional molcajete for a rustic texture.

Marinate the Steak. Place the steak in a sealable bag or shallow dish, pour over the marinade, and turn to coat evenly. I like to use a baggie and rub in the marinade a bit.

Refrigerate for 30-90 minutes. Skirt steak doesn’t need long. Too much citrus (especially pineapple) can make the texture soft.

Preheat the Grill. Preheat your grill to very high heat and oil the grates. You want ripping hot heat for that signature char. A cast iron pan on the stovetop works great if you don’t have an outdoor grill.

Grill the Arrachera. Remove the steak from the marinade and pat it dry for better searing. Grill for just 2-3 minutes per side, until nicely charred outside and medium-rare inside (about 130–135°F).

Rest, Slice & Serve. Let the steak rest for 5-10 minutes to keep the juices in. Then slice thinly against the grain into strips.

Serve in warm flour tortillas or corn tortillas with onion, cilantro, lime, and grilled cebollitas. Or serve it on its own with your favorite sides!

Boom! Done! Your skirt steak is ready to serve! Are you making tacos? What are YOUR favorite toppings?

Serving Suggestions

Here are some serving ideas for your arrachera.

• Taco Time. The classic way! Load thin-sliced arrachera into warm corn or flour tortillas with onion, cilantro, and a squeeze of lime. Or, use your favorite toppings. Make tacos your way!
• Plated Arrachera. Skip the tortillas and serve the steak with rice, refried beans, guacamole (try my classic guacamole recipe), grilled veggies (nopales, peppers), and roasted cebollitas on the side.
• Party Style. Slice the steak and put it on a platter with warm tortillas and toppings so everyone can build their own tacos. Don't forget this Mexican rice recipe as the perfect side!
• Other Ideas. Chop it up for quesadillas, burritos, nachos, or even over a big salad with avocado and queso fresco.

Storage & Reheating

• Refrigerate. Store leftover arrachera in an airtight container for up to 3-4 days. Slice the steak before storing so it reheats more evenly.
• Reheat. Warm the arrachera slices quickly in a hot skillet or wrap in foil and heat in the oven until just warmed through. Avoid overcooking or the steak will dry out.
• Freeze. Cooked arrachera freezes well. Store in freezer bags or containers for up to 3 months. Thaw overnight in the fridge before reheating.

That's it, my friends. I hope you enjoy this arrachera recipe. I'd love to hear how you decided to serve yours.

Want More Beef Tacos Recipes?

• This easy steak tacos recipe is loaded with bold flavor and spices. Perfectly tender steak, street taco vibes.
• Try my Tacos al Carbon recipe for charcoal grilled tacos you can't put down.
• These Mexican Birria Tacos are huge on flavor and perfect with or without cheese.
• See all of my Taco Recipes