Appetizers Entrees Home & Decor Recipes & Entertaining Snacks

Chef Rob Thomas’ Arrachera Tacos


“Great as an appetizer, snack or main course.”



1 Tbsp cumin

2 tsp smoked paprika

2 tsp ancho chili powder

¾ cup olive oil 2 limes, juiced

4 serrano chilies cut in half

4 cloves garlic

1 ½ tsp salt

1 ½ tsp black pepper

2 bunches cilantro, chopped including stems



1. Combine the cumin, smoked paprika, ancho chili powder, olive oil, lime juice, serrano chilies, garlic, salt, and black pepper in the jar of a blender and purée until smooth.

2. Add the cilantro, blend until the cilantro is in small pieces.



3 lbs skirt or flank steak, cleaned

1 cup salsa or pico de gallo

2 limes, sliced into wedges

8-12 warm corn or flour tortillas (depending on size)



1. Rub the meat generously with the marinade. Place in a resealable plastic bag. Refrigerate for 8-12 hours.
2. Heat grill to medium-high heat.

3. Lift the steaks from the marinade and wipe off excess marinade.

4. Discard the marinade.

5. Grill each side until desired doneness.

6. Transfer to a cutting board, let rest for at least 5 minutes, slice against the grain into thin strips.

7. Serve on tortillas, garnished with pico de gallo, cilantro and a lime wedge.


Photograph by Tara Miller

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