Tacos Arracheras

June 3, 2010 at 7:00 am 8 comments

Before I left for Mexico, Ruby told me my mission was to learn to make really good, authentic Mexican tacos, and then share the recipe with her, and our you, our lovely readers, whom we love. I don’t want to jump the gun, but I might have nailed it on the very first try (the secret, of course, is eating a lot of other people’s tacos first). I will be making them again this week, just to make sure it wasn’t beginner’s luck!

(The fruit in the upper right-hand corner is not a lime, it’s a weird, Mexican orange. It sort of tasted like a cross between a lime and an orange, and was pretty refreshing.)

Click “more” for tacos arracheras recipe.


  • 1-1.5 lbs. beef (you can use whatever kind of flat-ish pieces of meat. The cuts are differnt here, and I used milanesa pulpa. If your meat isn’t very thin, pound it with a mallet first to really flatten it out.
  • 1 small can Herdez salsa (or about one cup of your favorite)
  • 1 small white onion, cut into rings
  • 5-6 cloves of garlic, minced
  • cumin
  • chili powder
  • 1 can of Mexican beer (I used Sol)
  1. Sprinkle each piece of meat generously with the cumin and chili powder.
  2. Layer the pieces in a flat dish. Between each layer of meat add a layer of onion slices, garlic, and salsa.
  3. Pour the beer over the whole schmear, cover, and marinate for at least six hours (overnight would be even better).
  4. Remove the meat from the marinade. Separate out the onions, and conserve the marinade.
  5. ((This is where it helps to have a partner who wants to be in on this taco action with you.)) Grill the meat on a grill. It will cook VERY fast. While the meat is grilling, saute the onions from the marinade. When they are soft, add the marinade and reduce to a nice saucy consistency.
  6. Remove the meat from the grill, and cut meat lengthwise into strips, then cut the strips into little pieces, so you have little squares.
  7. Serve on fresh corn tortillas with the sauce, diced onion, cilantro, and a little bit of crema fresca (it’s like Mexican sour cream but not as sour, more rich, and about the consistency of honey).

These were nice and spicy, and very tender. Even if you haven’t got exactly the same ingredients, I think the over all effect will be the same. It’s summertime–time to start grilling!



Entry filed under: Food/Cooking/Recipes. Tags: , , .

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8 Comments Add your own

  • 1. Jane @ The Borrowed Abode  |  June 3, 2010 at 10:24 pm

    Yum! I make very similar tacos with pinto beans. They’re a great $1 dinner!

  • 2. Sunny's Life in Rehab  |  June 4, 2010 at 11:10 am

    I’ll be passing this little gem onto the chef!

  • 3. Ruby  |  June 4, 2010 at 11:13 pm

    This makes me nervous because when it comes to choosing cuts of meat that’s were you lose me…..I need more info!

  • 4. Emerald  |  June 5, 2010 at 10:42 am


    I don’t think it really matters because you marinate it for so long and then cut it up into little tiny pieces in the end. The cuts I’ve been getting have been CHEAP. If that helps….

  • 5. Sunny's Life in Rehab  |  July 9, 2010 at 2:58 pm

    Just so you both know, I keep checking back…I’m glad you’re having such wonderful summers though!

  • 6. Judy  |  October 1, 2010 at 9:14 pm

    Where are you ladies? Time to get blogging! Miss you both. oxo Judy

  • 7. Sunny's Life in Rehab  |  December 8, 2010 at 11:31 am

    Okay, just where the heck did you two run off to?

  • 8. temasgt  |  March 5, 2018 at 12:54 pm



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