Arrachera Borracha con Rajas de Pimiento (Drunken Skirt Steak Fajitas with Grilled Peppers)

Ingredients

1 lb. arrachera, sin cuero (skirt steak without the skin)
1 cup Mexican beer
3/4 cup WORLD HARBORS Mexican Style Fajita Marinade & Sauce (divided; 1/2 cup for meat marinade, 1/4 cup for bell pepper marinade)
Juice of half of one lime
2 tsp. ancho chile powder or more to taste
1 green pepper
1 yellow pepper
1 red pepper

Directions

Poke the meat thoroughly with a fork so that the marinade can seep in. (You can also ask your butcher to pass the meat through the machine so you can skip this step.) Mix the beer, 1/2 cup fajita marinade and ancho chile powder. Stir to mix. Add lime juice and stir again. Place meat inside a plastic zippered bag and pour marinade over meat. Seal the bag making sure to remove all air and gently massage the meat to get the marinade in the holes.

Cut the tops of the bell peppers off and slice them into strips. Place them in a separate zippered plastic bag and pour the remaining 1/4 cup of fajita marinade in the bag. Seal the bag and shake to coat the pepper strips with the marinade.

Put both bags in the refrigerator to marinate for at least two hours or up to 10 hours. 

Grill over medium heat. Be sure to turn the pepper strips frequently so they don’t burn. They will cook quicker than the meat so when they’re done, remove from the grill and allow to rest on a plate. When the meat is done, allow it to rest for 5 minutes before cutting and serving in a warm tortilla with the pepper strips.

Recipe courtesy of The Other Side of the Tortilla blog

Nutrition

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Arrachera Borracha con Rajas de Pimiento (Drunken Skirt Steak Fajitas with Grilled Peppers)
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