Arrachera Tacos with Crispy Plantain Tortillas
These Arrachera Tacos put a bold, unexpected spin on taco night with crispy fried plantain tortillas standing in for the traditional corn or flour base. Skirt steak is marinated in a zesty blend of orange juice, lime, Mexican beer, and Spanglish Asadero Carne Asada Seasoning, then grilled hot and fast for a deeply charred, juicy bite. Piled onto golden plantain tortillas with fresh Pico de Gallo, caramelized onions, and a smoky chipotle lime crema, every taco delivers layers of bright, savory, and rich flavor.
It's a labor of love worth the effort — a showstopping recipe for anyone looking to bring restaurant-quality flair to their next taco night.
These Arrachera Tacos put a bold, unexpected spin on taco night with crispy fried plantain tortillas standing in for the traditional corn or flour base. Skirt steak is marinated in a zesty blend of orange juice, lime, Mexican beer, and Spanglish Asadero Carne Asada Seasoning, then grilled hot and fast for a deeply charred, juicy bite. Piled onto golden plantain tortillas with fresh Pico de Gallo, caramelized onions, and a smoky chipotle lime crema, every taco delivers layers of bright, savory, and rich flavor.
It's a labor of love worth the effort — a showstopping recipe for anyone looking to bring restaurant-quality flair to their next taco night.
Ingredients
Arrachera Marinade:
2 lb skirt steak
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
Chipotle Lime Crema:
1 Cup sour cream
3 chipotles in adobo
2 garlic cloves
2 Tbsp onion
Juice 1 lime
Salt
Onions:
1 yellow onion, sliced
2 Tbsp olive oil
Salt
Plantain Tortillas:
6 green plantains
⅓ Cup tapioca flour
2 Tbsp olive oil
Oil for frying
Serving:
Lime wedges
Cilantro
Instructions
Marinate steak with all ingredients 2–24 hours.
Mix Pico, refrigerate.
Blend crema until smooth, chill.
Cut plantains into 2 inch chunks. Boil 20–30 minutes until very soft, then peel.
Blend plantains with tapioca flour, olive oil, and seasoning into a dough.
Roll into balls, press tortillas between parchment. Cook in a skillet over medium-high heat until lightly set.
Heat oil to 375°F. Fry tortillas until golden. Place in a taco holder and pat dry (chalupa-like texture).
Sauté onions in olive oil with a pinch of salt until soft and caramelized.
Grill arrachera over high heat 2–3 minutes per side. Rest 5–10 minutes, then slice against the grain.
Build tacos with tortilla, steak, onions, pico, crema, and cilantro.
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