Grilled skirt steak over mesquite with charred green onions, guacamole, and cowboy beans. Northern Mexico style.
Ingredients
Scale
Measurement units
- 2 lb arrachera (skirt steak), prime if possible
- 1 tbsp coarse salt
- 4 whole limes
- 2 bunches green onions (cebollitas)
- 3 whole ripe avocados
- 2 whole serrano chile
- ½ cup fresh cilantro
- ½ medium white onion
- 1 medium Roma tomato
- 2 cup all-purpose flour
- ¼ cup lard
- 3 cup frijoles charros
- 2 cup arroz rojo (Mexican red rice)
- 1 cup each salsa roja and salsa verde
Ingredients
Scale
Measurement units
- 2 lb arrachera (skirt steak), prime if possible
- 1 tbsp coarse salt
- 4 whole limes
- 2 bunches green onions (cebollitas)
- 3 whole ripe avocados
- 2 whole serrano chile
- ½ cup fresh cilantro
- ½ medium white onion
- 1 medium Roma tomato
- 2 cup all-purpose flour
- ¼ cup lard
- 3 cup frijoles charros
- 2 cup arroz rojo (Mexican red rice)
- 1 cup each salsa roja and salsa verde
Instructions
Make the tortillas
Mix flour, lard, salt, and warm water to soft dough. Rest 30 minutes. Divide into balls, roll thin, cook on dry comal.
Ingredients
- flour (2 cup)
- lard (¼ cup)
- salt (½ tsp)
Prep the grill
Light mesquite charcoal 45 minutes before cooking. Let burn to glowing coals.
Equipment
- charcoal grill with mesquite
Salt the meat
Season arrachera with coarse salt. Let sit at room temp 30 minutes.
Ingredients
- arrachera (2 lb)
- salt (1 tbsp)
On the grill
Grill arrachera over mesquite 4-5 minutes per side. Grill cebollitas until charred and wilted. Rest meat 5 minutes, slice against grain.
Equipment
- charcoal grill with mesquite
Ingredients
- cebollitas (2 bunches)
Make the guacamole tableside
In molcajete, grind serrano, salt, onion, and cilantro. Add avocado, mash roughly. Add diced tomato. Squeeze lime.
Equipment
- molcajete
Ingredients
- avocados (3 whole)
- serrano (2 whole)
- cilantro (½ cup)
- onion (½ medium)
- tomato (1 medium)
- lime (2 whole)
Plate and serve
Arrange sliced arrachera with charred cebollitas, guacamole, frijoles charros, arroz rojo. Serve with warm tortillas, salsas, and lime wedges.
Ingredients
- beans (3 cup)
- rice (2 cup)
- salsas (1 cup each)
- lime wedges (2 whole)
Before you cook
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