Taco Therapy: Arrachera with Roasted Poblanos & Spring Onions

Instagram reminded me yesterday that it was 6 years ago, right around this time of year, that I left Baltimore and moved into a hotel room in Guadalajara, Mexico. This was a place that would be my home off-and-on for the next 3 years. So began my love affair with Mexico and GDL in particular, a place and people that continue to draw me back time-and-time again. Maybe it’s the isolation or inability to travel that’s got me nostalgic, but I decided to let dinner take me back to La Perla Tapatia for the evening. So last night we enjoyed Arrachera, a delicious preparation of marinated skirt steak found in everything from tacos to tortas to the fine-dining table, it is a dish as beloved as it is ubiquitous in Guad. As I made this dish I could almost hear the Mariachis...🇲🇽

INGREDIENTS

FOR THE BEEF

  • 2 ½ lbs beef skirt steak

  • 10 stalks of fresh oregano (½ bundle), leaves removed from stems

  • 1 Tbsp Adobo or Carne Asada style seasoning

    • I bought mine from Mama Coneja in Guadalajara, but Goya brand or anything similar should be fine (garlic, cumin, coriander, pepper, etc.)

  • 1 Tbsp dried oregano

  • 1 tsp garlic powder

  • ¼ cup lime juice

  • ½ cup olive oil

FOR SERVING

  • 1 cup white onion, finely chopped

  • ½ bunch fresh cilantro, rinsed well and finely chopped

  • 1 tsp dried oregano

  • 1 tsp crushed red pepper

  • 5-10 spring onions, rinsed and trimmed

  • 2-4 poblano peppers, halved and seeds removed

  • 2 Avocados

  • Tortillas

RECIPE PREPARATION

  • Place beef in a large glass or ceramic casserole pan. Salt both sides, and press oregano leaves onto the flesh. Chill, uncovered for 6 hours to allow the salt to draw the moisture out, then seep back in.

  • Combine olive oil, lime juice, seasoning mix, garlic powder, and dried oregano in a small bowl. Pour over meat and ensure all sides are coated. Cover, and marinate for at least 2 and up to 6 more hours in the refrigerator. When you are ready to cook, remove beef at least 1 hour prior to allow it to reach room temperature before grilling.

  • Combine chopped onion, fresh cilantro, crushed red pepper, and dried oregano in a small serving bowl, set aside.

  • Grill or roast spring onions, drizzled on olive oil, until bulbs begin to become soft and skins become golden. If roasting, I would recommend a 350-375F degree oven, for about 30 minutes. Repeat with poblanos and slice thinly. Combine onions, poblanos, and a bit of salt  in a bowl or oven safe dish to keep warm if not serving immediately. 

  • Heat a grill or grill pan until very hot. Place beef on hot surface and grill for 4-6 minutes per side until medium rare (or your preferred temperature). Allow beef to rest at least 8 minutes before cutting. To serve, slice on a bias against the grain roughly ½” thick. You want the meat to be manageable and fit well in a tortilla.

  • When ready to serve, carefully heat tortillas over a stove top flame until they start to puff and take on color on the edges. Wrap in a clean cloth napkin, towel, or tortilla basket. 

  • Serve meat on a platter with warm onion and poblano mixture so the respective juices can mix. Serve onion and cilantro mixture as well as sliced avocado on the side. Assemble tacos with meat and both warm and cool sides; enjoyed either inside the tortilla or on their own.