Eat Tacos
The gastronomy of Nuevo Leon is meat centric. This northeastern state of Mexico borders Texas along the southern section of the Rio Grande river . The roots of Nuevo Leon are attributed to early settlers and the ranching communities as they learned how to live and raise cattle successfully in those arid regions. American cowboy culture and practices derive from the early cattle industry of northern Mexico. That’s why meat is king in this region.
Sirloin, T-Bone, Rib Eye, Pork ribs, Cabrito (Goat) are some of the favorite cuts of the people in the region, but a cut called “arrachera” (skirt steak) is a favorite . Arrachera, like tri-tip, became popular in mid-century 1950-1970. It was introduced in Nuevo Leon and is a super popular beef cut throughout Mexico. Since the early days of ranching these cuts were familiar with gauchos and cowboys but not available in the retail market. Cook it fast, where the flames hit it, and cut against the grain when served.
Let’s get started.
Ingredients
Serves 4
1 ½ lb skirt steak, membrane removed.
Salt and pepper
Flour tortillas – taco size
Guacamole
Salsa Tatamade
Marinade optional
1 tablespoon lime juice
¼ cup soy sauce
2 tablespoons white vinegar or white balsamic vinegar
1 tablespoon olive oil
1 clove garlic finely diced
1 teaspoon ground oregano or 1 tablespoon fresh oregano chopped
1 tablespoon chopped cilantro
1 teaspoon salt
½ teaspoon ground pepper
Salsa Tatemada – all ingredients are charred on a comal or oven broiler
¾ tablespoon salt
2 garlic cloves
2 jalapeños or more deseeded
¼ medium onion
3-4 roma tomatoes
1 tablespoon lime juice
Molcajete or motar and pestle
Preparation
Marinade – optional
Combine all ingredients identified or the marinade. Set aside.
Marinate from 3 hours to overnight.
Salsa Tomatada
Char all ingredients
Add half a tablespoon salt in the molcajete and garlic. Grind to paste. Add jalapeños and grind to semi-paste, add tomatoes and grind to semi paste. Chop charred onion and add to mixture. Add salt and lime juice to taste.
Skirt Steak Grilling
Preheat the grill 5 to 8 minutes to get it very hot.
Cook to char each side of the meat,3 to 4 minutes per side.
Transfer to a cutting board and allow to rest for 5 minutes.
Cut slices against the grain
Plating
Warm the flour tortillas and serve with slices of steak, salsa and guacamole. EAT TACOS.
Note
Take salsa Tatemada to a Nuevo Leon next step – add beer and cook it down to ½. the volume. They call this Salsa Borracha. There are numerous marinade recipes for carne asada. Feel free to substitute your favorite.
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