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Arrachera on the Weber Kettle w-q/view

post #1 of 17
Thread Starter 
Doing some smoking right now on the WSM, but fired up the Weber kettle for lunch today.

Knocked out a killer batch of arrachera tacos for lunch. Got some skirt steak I had the butcher run through the needle tenderizer. Marinated it in some fresh squeezed lime juice, olive oil, minced garlic, minced jalapenos, salt & pepper. Only marinated 1.5 hours in the fridge as the meat starts to "cook" in the citrus.

Weber kettle was cranking at a high temp, and the marinated skirt cooked only maybe 5 minutes total. Also grilled some salted whole jalapenos.

Tacos were old school, arrachera, white onion, cilantro, avocado slices, queso fresco. Brilliant.

marinated skirt:

on the fire:


sliced then chopped:

my lunch:

thanks for checking out my pics.
post #2 of 17
now that is a good lunch
post #3 of 17
Thread Starter 
thanks, some tequila and beer topped it off, I was ready for a nap, but pressed on and got my chicken smoke going.

WSM chugging along right now.
post #4 of 17
That looks great!! I make a trip to Monterrey MX a couple of times a year for business. They are known for their arrachera. I always bring back a few pounds. We have a Carniceria in town that also has it already marinated. I'll have to give it try on the smoker next batch i fix.
post #5 of 17
Thread Starter 
thanks dave.

I like it over the high heat so the flame gives the meat some char, smoker would be interesting though.
post #6 of 17
Looks great Jim!!! I gotta try me some of them!
post #7 of 17
Thread Starter 
thanks man,

they were awesome,

havent seen you around in a while, I hope all is good.
post #8 of 17
Those look awesome!
post #9 of 17
WOW! Those tacos look awesome! Nice post. PDT_Armataz_01_34.gif
post #10 of 17
Thread Starter 
thanks alot.

Pretty authentic, other than the fact I used flour tortillas instead of corn tortillas. For steak I prefer flour as it really allows you to taste the meat.

other than smoking some bacon wrapped, asparagus and cheese stuffed chicken breasts on the WSM later that day I have been taking a short break from bbq. Letting my tastebuds recover a little. Not doing any bbq til Tuesday the 23rd, a few slabs of bb's for my 40th b-day. PDT_Armataz_01_36.gif
post #11 of 17
They look awesome!! Now don't shoot the messenger, but around here, they would probably be considered more of a fajita...
post #12 of 17
Thread Starter 

very similar indeed, a fajita, or carne asada taco would be different versions. I think the difference is mainly the cut of meat that may be used(although it could be the same), the marinade process, and running the meat through the tenderizer.

Either way its fire grilled beef and its good.... icon_smile.gif
post #13 of 17
what temp did you use and also the time per flip? awesome. i love mexican bbq !! i wana make these ,
post #14 of 17

that last picture of the tacos... wow.  just wow.

post #15 of 17

I really don't get the avacado thing.  Wife loves em in salad, but to me they are pretty tasteless.  Maybe my taste buds are shot.  Or maybe my taste buds need a shot of tequilla to get them warmed up.  But really, I just don't understand the avacado craze.

post #16 of 17

Maybe they were not ripe when you tried them. I love guacamole but it is pretty spiced up and some lime and salt helps. Heck, tequilla helps too.

post #17 of 17

You guys do realize this thread is 5 years old right? Hahahaa... oldie but goodie.

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