Quote:
Originally Posted by fnarf999
I wanted to post this in the food forum but I don't have permission there.
I love the arrachera at El Fogon and H&C, and now that I'm home I want to try making it. But I don't know what spices to use. All the recipes I've found on the web just talk about the citrus marinade, but (assuming I can find bitter oranges at the Meximart) this isn't the problem. The thing I'm missing is the spice. I've read "cumin" and while there may be cumin in there I think there's more. I think it might be ground coriander seed (same plant but very different flavor to cilantro leaves).
Anyone know?
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Look for the sour orange in a bottle. It is the only way you will find it here.It keeps well in the fridge and is used in lots of good Mexican food.
Here is the recipe from my bible for Mexican cooking. "One thousand Mexiacn Recipes" by Marge Poore
Arrachera
Thin pieces of grilled skirt staek, called arrachera are listed on almost every menu in Mexico. Skirt steaks are beef daiphragm muscles with a long grain. This cut is often used to make fajitas in the USA. You can use a grill top pan for cooking the meat.
1 1/2 lb skirt steak cut into 4 pieces
2 Tabelspoons fresh lime juice
1/4 tsp salt
1/4 tsp fresh ground pepper
Oil to brush on the meat and onion
1 medium white onion halved and sliced.
Tomatillo or green salsa
8 corn tortillas
1. Trim steak of excess fat and the tough silver skin. Rub the meat all over with lime juice. Season with salt snd pepper. Let the meat stand at room temp while preparing a hot BBQ fire. When hot brush the steak with oil and grill over hot fire about 2 or 3 minutes or until desired done. Let meat stand 5 minutes before serving. Put onions on foil and drizzle with a little oil and cook until done. Sounds pretty basic but turns out good. If you want you can marinate with sour orange juice before to add a better flavor. Don't be afraid to experment with salsas and cumin and sooner or later you will find the one you like.
This is a very basic dish and should be easy to make.