Trompo Ramos De Arrachera Recipe
Make Trompo Ramos De Arrachera Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Meat
Marinade
Toppings
Method
Marinade Preparation
- 1
Prepare the Marinade
In a large mixing bowl, combine minced garlic, lime juice, olive oil, cumin, chili powder, salt, and black pepper. Whisk together until well combined.
- 2
Marinate the Arrachera
Place the arrachera in a shallow dish or a resealable plastic bag. Pour the marinade over the meat, ensuring it's well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight for better flavor.
Cooking the Arrachera
- 3
- 4
Grill the Arrachera
Remove the arrachera from the marinade and let excess marinade drip off. Grill the meat for about 5-7 minutes on each side, or until it reaches your desired level of doneness. The internal temperature should reach at least 145°F (63°C).
- 5
Rest the Meat
Once cooked, remove the arrachera from the grill and let it rest for 5-10 minutes. This allows the juices to redistribute.
Serving
- 6
- 7
