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Arrachera Tacos with Crispy Plantain Tortillas
Prep
cook
total
Ingredients
🥩 Arrachera Marinade
- 2 lbs skirt steak
- 2 tbsp Spanglish Asadero Carne Asada seasoning
- 3 garlic cloves, minced
- ½ cup orange juice
- Juice 2 limes
- ½ cup Mexican beer 🍺
- ¼ cup cilantro
- ⅓ cup olive oil
- ¼ white onion
🍅 Pico
- 5 Roma tomatoes, diced
- 1 white onion, diced
- 1 jalapeño, diced
- ¼ cup cilantro
- Garlic cloves
- Juice 2 limes
- Salt + Spanglish Asadero Garlic & Lime seasoning
🌶️ Chipotle Lime Crema
- 1 cup sour cream
- 3 chipotles in adobo
- 2 garlic cloves
- 2 tbsp onion
- Juice 1 lime
- Spanglish Asadero Sweet Chipotle + Garlic & Lime seasonings
- Salt
🧅 Onions
- 1 yellow onion, sliced
- 2 tbsp olive oil
- Salt
🍌 Plantain Tortillas
- 6 green plantains
- ⅓ cup tapioca flour
- 2 tbsp olive oil
- Spanglish Garlic & Lime
- Oil for frying
🌿🍋 Serving
- Lime wedges
- Cilantro
Directions
- Marinate steak with all ingredients 2–24 hrs.
- Mix pico, refrigerate.
- Blend crema until smooth, chill.
- Cut plantains in 2-inch chunks. Boil 20–30 min until very soft, peel.
- Blend plantains with tapioca flour, olive oil, seasoning → smooth dough.
- Roll balls, press tortillas between parchment. Cook skillet med-high until lightly set.
- Heat oil 375°F. Fry tortillas until golden. Place in taco holder, pat dry (chalupa-like texture).
- Sauté onions in olive oil with pinch salt until soft/caramelized.
- Grill arrachera over high heat 2–3 min per side. Rest 5–10 min, slice against grain.
- Build tacos: tortilla → steak → onions → pico → crema → cilantro
