Hello friends of Paulina Cocina! I hope you're all doing well and eager to receive good news, of course.
Today I'm bringing you all the facts about a delicious cut of meat known in Mexico as " arrachera ," but consumed in many parts of the world under other names. Its juicy, fibrous meat makes it a perfect choice for grilling, but its versatility makes it a great choice for preparing many recipes.
Want to know more? Here we go!
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What is arrachera?
It's a very popular cut of beef in Mexican cuisine , but it's also well-known in other Latin American countries, where it's also known as fajita or entraña . It's a fibrous, chewy meat , characterized by its juiciness and strong, distinct flavor.
In Mexico, it's one of the most popular options in restaurants and food stalls, as it's used to prepare many dishes, including tacos, burritos, and fajitas. It's sometimes also eaten as a main dish with side dishes like refried beans, rice, salsa, guacamole, or salads.
Where the arrachera comes from
It is a cut of beef that comes from the abdominal part of the cow, specifically from the lower part of the cow's diaphragm, between the ribs and the skirt.
It differs from other cuts of beef due to its large amount of muscle fibers, which makes it more resistant and chewy, but when well prepared it can be very tender .
Why is it called arrachera?
This dish originated in Mexico and its name is believed to come from the Spanish “arrancar,” meaning “to tear out” or “to pull down,” as it comes from the lower part of the cow , specifically between the ribs and the skirt, and the act of pulling it out resembles that action it represents.
It is also believed that this is because of its fibrous texture, in order to cut it raw it needs to be torn apart.
The king of skirt steak
Arrachera was previously considered a second-class meat , often discarded by butchers. However, it is said that Mexican meat entrepreneur José Inés Cantú, known as the "King of Arrachera," introduced this cut to Mexico in the 1970s after having tested it in the state of Texas.
Cantú saw the opportunity to bring in this cut, which was part of the offal, so he imported it at a very low price. In his Monterrey restaurant, he began preparing delicious dishes with this meat, which he named "Arrachera" as a way to hide its origin.
Over time, other chefs began to experiment with the arrachera, and it became a highly valued cut.
How do you cook it?
Because it's a fiber-rich cut, it's best to marinate it for several hours (between 3 and 12) before cooking to soften it and add more flavor . It's typically grilled, but can also be broiled, baked, or braised . Marinade ingredients can vary, but typically include lemon, garlic, onion, cumin, and chili.
The preparation is simple, but the success of its flavor depends on the marinade. The membrane that characterizes it can be removed, but this will depend on the cooking method and the taste of the person preparing it.
In addition to the marinade, it can also be seasoned with salt and pepper before cooking. Once cooked, it is cut into thin strips and served with side dishes or used in other recipes.
Quality is very important
However, as with any cut of meat, the quality of arrachera will depend largely on the animal's diet and the way it was raised and slaughtered.
It's best to look for grass-fed beef, as this ensures the animal was raised ethically and sustainably.
Why skirt steak is good
- It is a generally accessible cut : it is available at a good price.
- It is very versatile : it can be cooked in different ways and for different uses.
- It is tender and juicy : if prepared and marinated correctly.
- It is very good for the grill : it cooks quickly without too much effort.
Some preparations with skirt steak
- One of the most popular dishes is the arrachera tacos , in which, once the arrachera is cooked, it is cut into thin strips and served in a corn tortilla with onion, cilantro and salsa.
- You can also prepare arrachera encebollada ( flank steak with onions): cut the meat into strips and cook it in a pan with thinly sliced onions. Once cooked, it's served with rice and beans.
- Another popular way to prepare arrachera is a la tampiqueña , which consists of a portion of grilled arrachera accompanied by a cheese enchilada, guacamole, rice and beans.
In short, arrachera is a very popular and versatile cut of meat in Mexican and Latin American cuisine, which can be prepared in a variety of ways. It's very flavorful, juicy, and tender if prepared correctly and thoroughly marinated.
If you're still curious to learn about and taste other Mexican dishes, I recommend this post with Mexican recipes that will transport us to Mexico!
