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Ingredients
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Meat
Marinade
Toppings
Tortillas
Method
Preparation of Marinade
- 1
Mix the Marinade
In a bowl, combine olive oil, lime juice, minced garlic, cumin powder, chili powder, salt, and black pepper. Whisk together until well blended.
Marinating the Meat
- 2
Marinate the Arrachera
Place the arrachera pieces in a resealable plastic bag or shallow dish. Pour the marinade over the meat, ensuring it is evenly coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or preferably overnight for maximum flavor.
Grilling the Meat
- 3
- 4
Grill the Arrachera
Remove the arrachera from the marinade and discard the marinade. Place the meat on the grill. Grill for about 6-7 minutes on each side for medium-rare, or until desired doneness is achieved. Use a meat thermometer for accuracy (135°F for medium-rare).
Serving
- 5
Rest and Slice
Once cooked, remove the arrachera from the grill and let it rest for 5 minutes. Slice against the grain into strips.
- 6
Assemble the Tacos
Warm the corn tortillas on the grill for about 30 seconds on each side. Place the sliced arrachera on each tortilla. Top with pico de gallo, sour cream, sliced avocado, and chopped cilantro. Serve with lime wedges on the side.
