BajaNomad - What is this meat?

What is this meat?

Lindalou - 10-31-2009 at 03:36 PM

Richard picked up this meat at Coscos and we are not sure what it is. It is cut long like a loin and it was very expensive. The package says Arrachera marinada excelente para la parrilla. We think it's beef but not real sure. Thanks for any help.....Linda

Bajahowodd - 10-31-2009 at 03:42 PM

http://en.wikipedia.org/wiki/Flank_steak

Lindalou - 10-31-2009 at 03:56 PM

Flank steak at this price? Thanks for the link. It is long but not flat.

Bajahowodd - 10-31-2009 at 03:59 PM

It is long but not flat.

You're referring to?

David K - 10-31-2009 at 03:59 PM

Could also be skirt steak... from howodds' link:"... in which either skirt steak (arrachera in Spanish) or flank steak..."

Bajahowodd - 10-31-2009 at 04:08 PM

However, flank steak is more expensive, even thought they come from the same area of the cow. Skirt steak has more fat.

DENNIS - 10-31-2009 at 04:09 PM

Try this:

http://www.igourmand.com/eatdrink/index.php/archives/recipes...

rocmoc - 10-31-2009 at 04:21 PM

Arrachera is marinated meat. They do a couple different cuts of beef and one of chicken. You cook it on a hot fire, fast and well done. We get it on the mainland all the time when traveling and when home we purchase in Nogales, Son and bring back across the border. At restaurants on the mainland, you will pay extra for this meat. One cut of the beef is better. I just checked the frig and we are out but I believe the better cut has Mesquite in the name. The chicken, which I think is what you have, is really good also.

rocmoc n AZ/Mexico

Bajahowodd - 10-31-2009 at 04:28 PM

Must be long, flat chicken. :lol:

karenintx - 10-31-2009 at 04:51 PM

After looking at this package for months each time I was in Costco, I finally bought one. Once I opened the package it was almost twice the size...folded in half. It is the most delicious, tender skirt steak I have tasted. Great as a steak or for tacos.

Now I buy one...cut it in half...cook one and freeze the other half.

Lindalou - 10-31-2009 at 05:34 PM

It is definately not chicken. We will cook it in the big easy and when it cools we will slice it real thin with the slicer get more meals for this cut.

Lindalou - 10-31-2009 at 05:37 PM

Quote:

Originally posted by DENNIS
Try this:

http://www.igourmand.com/eatdrink/index.php/archives/recipes...

Dennis, this is pretty much what it says on the package

comitan - 10-31-2009 at 06:05 PM

They also have Arrachera Pavo (turkey)

surfer jim - 10-31-2009 at 07:42 PM

Very brave.....buying meat in BAJA and not knowing what it is...

Even better.... EATING it..... :no:

mulegemichael - 10-31-2009 at 09:53 PM

skirt steak...one of the finest meals you'll ever have...cooked quickly on the bbq...throw on some jalepenos

Sallysouth - 10-31-2009 at 10:24 PM

My personal favorite of Baja beef cuts.There is a thread about this somewhere ??First time I had the the pleasure of eating it was at Pachimamas in Loreto about 7 yrs ago.I have bought it at CCC in Cabo and cooked it in a cast iron skillet, very hot and fast.Also excellent on a hot bar-b-q!

Lindalou - 11-1-2009 at 10:46 AM

Quote:

Originally posted by surfer jim
Very brave.....buying meat in BAJA and not knowing what it is...

Even better.... EATING it..... :no:

One must be very brave to live and eat in Baja. :lol:

durrelllrobert - 11-1-2009 at 11:29 AM

Quote:

quote]One must be very brave to live and eat in Baja. :lol:

Even the bulls have to be brave to live and eat here, and hope they don't end up being eaten too. :lol:

Lindalou - 11-1-2009 at 01:17 PM

Be careful Bob, you may be invited to dinner. You are safe for now though as I have decided to freeze it.

DENNIS - 11-1-2009 at 01:24 PM

Quote:

Originally posted by RichnLinda
Be careful Bob, you may be invited to dinner. You are safe for now though as I have decided to freeze it.

Bob's used to frozen meat. Hasn't he told you about his last marriage?

that's what she said!!

capt. mike - 11-1-2009 at 02:10 PM

Quote:

Originally posted by Bajahowodd
It is long but not flat.

- Michael Scott
Dunder Mifflin Co.

Lindalou - 11-1-2009 at 02:25 PM

Quote:

Originally posted by DENNIS

Quote:

Originally posted by RichnLinda
Be careful Bob, you may be invited to dinner. You are safe for now though as I have decided to freeze it.

Bob's used to frozen meat. Hasn't he told you about his last marriage?

I may invite you too :lol:

JESSE - 11-1-2009 at 02:44 PM

I am grill guy, and i have to admit, i hate arrachera. I know, its popular, Mexicans love it, its soft and tender, etc etc..... but i personally hate it!! Arrachera as you know is unedible when its natural, so you have to marinate and tenderize it till pretty much all natural beef flavor is dead. Another bit of info on why i dislike arrachera is. The best arrachera has nothing to do with the quality of the beef, and all with the way you tenderize it. The quality of the beef does not matter because at the end your going to end up tasting the marinade and tenderizer anyway, not the beef.

Its like beef surimi to me.

dtbushpilot - 11-1-2009 at 02:51 PM

Jesse, as luck would have it I just picked up a kilo of it and need some marinade/tenderizing tips. Although you don't like it could you give me guidance on how to prepare it? Thanks....dt

Bajahowodd - 11-1-2009 at 02:53 PM

Marinades and heavy spices were obviously used historically to make inexpensive food edible. Such is the case in poor societies. But sometimes that's not always the case. For instance, what does escargot taste like without garlic?

BMG - 11-1-2009 at 03:36 PM

Quote:

Originally posted by Bajahowodd

For instance, what does escargot taste like without garlic?

JESSE - 11-1-2009 at 04:22 PM

Quote:

Originally posted by dtbushpilot
Jesse, as luck would have it I just picked up a kilo of it and need some marinade/tenderizing tips. Although you don't like it could you give me guidance on how to prepare it? Thanks....dt

Its not an easy task. Basically you need papaya seed tenderizing powder, olive oil, salt, pepper, crushed garlic. You mix all the ingredients in a resealable bag, you trow the meat in there, and let it marinate anywhere from 4 to 12hrs. Problem is, depending on the strenght of your tenderizing (that depends on the brand), if you add too much you will basically end up with liver like beef. If you add too little, its going to be tough.

I tried marinating some arrachera a few years ago and you do need to invest a lot of time and effort to get it right.

Bajahowodd - 11-1-2009 at 04:56 PM

Quote:

For instance, what does escargot taste like without garlic?

You got that right. :lol:

rocmoc - 11-1-2009 at 05:42 PM

Sorry about that, met Turkey!

rocmoc n AZ/Mexico