Mar 17, 2009, 11:56 AM
Post #3 of 5
I am not sure if what I do is authentic Mexican or not, but an authentic Mexican told me to do it this way:
First of all I make sure the cuts of arrachera I get are thin. Any thick pieces ought to be sliced in half or shaved off, otherwise they will be tough. I buy mine at Costco and it always needs some work getting it uniformly thin.
I make a marinade of orange juice and Mexican lemon juice (are those things really limes? I don't think so) with a small chopped white onion, two or three smashed garlic gloves, and black pepper. I make a good half gallon of this for use with about two kilos of arrachera. I divide it all into two parts, possibly three, and put the meat with the marinade in a large plastic, re-sealable freezer bag, and stick it in the fridge for 24 hours. I usually use one bag and freeze the other one for later use, but I let it marinade for 24 hours before I freeze it.
When ready to cook, I use mesquite charcoal, very hot, drain the marinade off and scrape away any of the onion or garlic that lingers. I salt it liberally on the up, raw side as the bottom side cooks, and flip it over and salt the cooked side. I try to cook it in two minutes, flipping it over twice, about 30 seconds per side, two times each.
I could not believe how good arrachera tasted and now prefer it to ribeye and sirloin, which are way more expensive anyway.