English: Flank steak / Deutsch: Flankensteak / Español: Arrachera / Português: Arrachera / Français: Arrachera / Italiano: Arrachera /

Arrachera is a flavorful and tender cut of beef commonly used in Mexican cuisine. Also known as "arrachera steak" or "skirt steak," it is highly sought after for its rich taste and versatility in various dishes. This article will explore the definition of Arrachera, provide numerous examples from both international and national culinary contexts, highlight its applications and potential risks, share a popular recipe, delve into its history, and touch upon any relevant legal considerations.

Examples of Arrachera in Different Grammatical Forms:

• "I grilled a juicy piece of Arrachera for dinner."
• "The marinade for the Arrachera's tenderness is a well-kept secret."
• "Arracheras are a popular choice for tacos in Mexico."
• "She enjoys marinating and grilling Arrachera for family gatherings."

International and National Examples:

1. Mexican Tacos: In Mexico, Arrachera is a staple ingredient for tacos. Thinly sliced and marinated, it's often grilled to perfection and served in soft corn tortillas with toppings like onions, cilantro, and salsa.

2. Fajitas: In the United States, Arrachera is frequently used in fajitas. Marinated with spices, lime juice, and oil, the steak is grilled, then sliced and served with sautéed bell peppers and onions.

3. Chimichurri: In Argentina, a popular way to enjoy Arrachera is with chimichurri sauce—a tangy blend of parsley, garlic, vinegar, and oil. The sauce complements the meat's robust flavor.

4. Brazilian Churrasco: In Brazil, Arrachera is a featured cut in churrascarias (steakhouses). It's seasoned with coarse salt and grilled over open flames, offering a deliciously smoky taste.

5. Arrachera Tacos: In Northern Mexico, Arrachera is often prepared as "tacos de arrachera" with grilled cheese and tortillas, a regional delicacy.

Applications:

1. Grilled Arrachera Tacos: Thinly slice marinated Arrachera, grill it to medium-rare perfection, and serve in soft corn tortillas with fresh toppings like onions, cilantro, and salsa.

2. Arrachera Fajitas: Marinate Arrachera with spices, lime juice, and oil, then grill it. Slice and serve with sautéed bell peppers and onions in tortillas.

3. Chimichurri Arrachera: Pair Arrachera with chimichurri sauce—a blend of parsley, garlic, vinegar, and oil. Drizzle the sauce over the grilled steak.

4. Brazilian Churrasco: Season Arrachera with coarse salt and grill it over open flames. Serve with traditional Brazilian side dishes.

5. Arrachera Salad: Slice grilled Arrachera thinly and place it on a bed of mixed greens with avocado, cherry tomatoes, and a vinaigrette dressing.

Recipe: Grilled Arrachera Tacos

Ingredients:

• 1 pound Arrachera steak
• 1/4 cup orange juice
• 1/4 cup lime juice
• 3 cloves garlic, minced
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Corn tortillas
• Toppings: diced onions, chopped cilantro, salsa

Instructions:

1. In a bowl, combine orange juice, lime juice, minced garlic, cumin, paprika, salt, and pepper to create a marinade.
2. Place the Arrachera steak in a resealable plastic bag and pour the marinade over it. Seal the bag and refrigerate for at least 1 hour, or overnight for best results.
3. Preheat the grill to medium-high heat.
4. Remove the steak from the marinade and grill for about 3-4 minutes on each side, or until it reaches your desired level of doneness.
5. Remove the steak from the grill and let it rest for a few minutes before slicing it thinly against the grain.
6. Warm the corn tortillas on the grill for a minute or two.
7. Assemble your Arrachera tacos by placing slices of grilled steak on each tortilla and topping with diced onions, chopped cilantro, and salsa.

History:

The history of Arrachera dates back to the Mexican tradition of using less popular, yet flavorful, cuts of meat and marinating them to enhance their taste and tenderness. The name "Arrachera" itself comes from the Spanish term "arrachar," meaning "to pull" or "to tear," referring to the way the meat fibers are separated during preparation. Over time, this method of marinating and grilling the meat gained popularity and evolved into the beloved dish we know today.

Legal Considerations:

From a legal standpoint, there are no specific regulations regarding Arrachera itself. However, ensuring food safety and quality standards is crucial when handling any meat product. This includes proper storage, handling, and cooking to prevent foodborne illnesses. Compliance with local food safety laws and regulations is essential for restaurants and food establishments serving Arrachera.

Similar Foods and Synonyms:

• Skirt Steak
• Fajita Meat
• Carne Asada (in some contexts)
• Hanger Steak
• Flap Meat

Summary:

Arrachera is a succulent cut of beef, often referred to as skirt steak, known for its rich flavor and tenderness. It is widely enjoyed in various culinary traditions, including Mexican tacos, American fajitas, Argentine chimichurri preparations, and Brazilian churrascarias. This versatile cut can be used in a range of dishes and is a favorite among meat enthusiasts. When preparing Arrachera, marinating it to enhance its flavor is a common practice. As with any meat, ensuring proper food safety and quality standards is essential, and compliance with local regulations is crucial for food establishments. Enjoyed around the world, Arrachera continues to be a beloved ingredient in many savory dishes.