vandenberg - 12-17-2005 at 12:13 PM
Does anyone have a recipe for the preparation of beef arrachera? What type of beef is needed and how to prepare the marinade, and for how long do you
marinate ,etc.
Sallysouth - 12-17-2005 at 12:43 PM
Hi Vandenberg, We had a quite lengthy discussion on this subject some time ago(on this board).Apparently, no one knew how to marinate the meat or what
the marinade consists of.We even discussed the type of cut and I am pretty sure it is the cut along the ribs, but don't really know. Why don't you go
to the Pescador in town (assuming you are in Loreto) and ask the butcher?I have bought it in La Paz and in Ensenada, already prepared with marinade in
a sealed bag.Both were delicoius! I cooked mine in a cast iron skillet but I would think grilling would be the best. Let us know what you find out and
report on your meal, por favor!
Natalie Ann - 12-17-2005 at 04:43 PM
that discussion:
http://forums.bajanomad.com/viewthread.php?tid=9861
turtleandtoad - 12-17-2005 at 05:00 PM
There are probably as many recipe for the marinade as there are Carnecerias, but here's the easiest; and shame on you cerveza drinkers for not knowing
this one 
Arrachera a La Parilla (Grilled Skirt Steak)(also known as Flank or Flap Steak)
2x 1-pound flank steaks
2x limes juiced
salt and pepper to taste
1/2 cup mexican beer
4x cloves garlic minced
2 tbl olive oil
Method :
Sprinkle the steaks with lime juice, then salt and pepper them on both sides to taste. Place the steaks in a shallow dish. In a small bowl, combine
beer, garlic and oil. Pour marinade over steaks, cover with plastic wrap and marinate 1 hour.
In a grill, build a hot fire (you should only be able to hold your hand above the grate 3-4 seconds). Place steak on grill and cook 5-7 minutes per
side for medium-rare, or up to 10 minutes per side for well-done. The steaks should be crusty but not burned.
turtleandtoad - 12-17-2005 at 05:09 PM
Here's a fancy one that actually comes from down-under (note the soy sauce and other non-mexican ingredients) but is delicious.
Arranchera with Tomato, Caper and Olive Salsa
Serves 10
Ingredients :
MARINADE AND STEAK:
6x cloves garlic chopped
6x limes zest grated, juiced
4x serrano peppers with seeds, chopped
2 tbl brown sugar
1 cup olive oil
1 tbl soy sauce
1 tbl chopped fresh thyme leaves
salt and freshly ground pepper
3 lb london broil or flank steak
SALSA:
12x plum tomatoes chopped
4x cloves garlic chopped
4x serrano peppers thinly sliced
4x limes zest grated, juiced
1x red onion diced
1 cup spanish manzanilla olives pitted, sliced
1/4 cup capers
1 tbl chopped fresh thyme leaves
1 tbl dijon mustard
salt and freshly ground pepper
Method :
?For marinade, mix together garlic, lime zest and juice, serrano peppers, brown sugar, oil, soy sauce, thyme, and salt and pepper to taste in large
bowl. Add meat; turn to coat. Cover; refrigerate 8 hours or overnight, turning meat occasionally.
For salsa, combine all ingredients in medium bowl. Cover; refrigerate 8 hours or overnight.
Heat grill or broiler to high. Remove steak from marinade; season liberally with salt and pepper to taste. Grill 2-3 minutes per side for medium or to
desired doneness. Remove from grill; let steak rest 5-10 minutes. Slice across grain. Serve with salsa.
vandenberg - 12-17-2005 at 06:01 PM
Hey T&t
Found those also. Like I, you must have googled it.
turtleandtoad - 12-17-2005 at 07:04 PM
Actually I did google it, about 4 months ago. And I've tried the Australian one. Loved it.
I'm going to try the other one next week, I'd forgotten about it until this thread popped up.
Al G - 12-17-2005 at 08:05 PM
Hey T&T,
When is the next time you heading south? Can I tag along? like traveling with people who can cook!
Al G
turtleandtoad - 12-17-2005 at 08:55 PM
I'm crossing the border around Feb 4 but I'll be heading down the west coast of the mainland this time (thanks to the new rules).
You can tag along if you do the dishes & clean the kitchen after. 
JESSE - 12-18-2005 at 04:40 PM
The best arrachera is never marinated, simply add a little kosher salt and some freshly ground pepper and thats it. If you want a little more favor,
marinate some rosemary sprigs in some olive oil and add a litle splash of maggy and worcestershire sauce, then simply brush onto the beef right before
grilling.
Jesse-----
Barry A. - 12-18-2005 at 05:11 PM
Neither my wife (who is a great cooK) nor I, know what "maggy" is???????
Wha's maggy?? (anybody??)
David K - 12-18-2005 at 05:18 PM
I do!!!
It is used by Dutch (& Indonesian?) people in their cooking... it is like liquid salt... that's what I recall... my first wife's parents were from
Holland.
So, David-------
Barry A. - 12-18-2005 at 05:25 PM
------------when cooking up this arrachera that JESSE is talking about, you add a splash of "liquid salt" along with the Worchester sauce, to the meat
which you have already salted with "a little kosher salt"????? I am confused???
jerry - 12-18-2005 at 05:33 PM
maggys is brand name sause thats seems to me to be a cross between a boillion soy and wistershire im not really inpressed with it
but i do like a hint of garlic powder on my steak
Sallysouth - 12-19-2005 at 11:28 AM
Hey Jesse! You would know the answer to this! What cut exactly, is Arracheda? And if you put Maggi and worschestire AND kosher salt on your meat,
isn't that a salt overload?
JESSE - 12-19-2005 at 11:58 AM
Arrachera is flank steak.
DEVEAU - 12-19-2005 at 04:19 PM
Sorry Jesse, but here my recipe.
Flank steak (skirt if i can find it)
Equal parts garlic and pickled jalapenos
Enough Teriyaki sauce to blend together.
I will put it all in freezer bags and either marinate 1-2 days or just freeze until needed. The marinate protects it in the freezer.
I am making up a batch tonight for the BBQ we are having at the KOA in tecate to kick-off my 50th birthday ride.
jerry - 12-20-2005 at 08:10 AM
when the mexicans were pouring a concrete roof on a nabors house they made a conc-cktion early in the morning with thin sliced beef, limes sqeesed
and the hull added orengessliced thin mango smushed , onions chopped lots of garlic chopped tomatoes chopped serono chiles chopped salt maggys and
perhaps a few other things it was all mixed in a ice chest (no ice)put a lid on it and they gave it a shake every hour or so as they did there work
about7 hour later when the roof was done the party started lots of beer and tequela by the time the food was done everyone was falling down drunk they
brought torteas and cooked the meat over a wood fire i had some it was great marinade the next morning there were 2 guys passed out in the sand pile
the cement mixer and the trouff that the cement was scupped out of , wheel borrow, and bucked were still covered with hard cement. oh what a party??
jerry