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arrachera Steak taco with Pico de Gallo and guacamole


Makes 6 tacos

A popular taco in Mexico is arrachera, which is marinated skirt steak cooked over fire, thinly sliced and topped with salsas. Skirt steak, also known as bavette or flank, is a delicious, economical cut of beef and is perfect for frying over high heat, served medium-rare. CC Tip - Cut steak again the grain for maximum tenderness. .


  1. Mix the ingredients for the marinade together in a shallow bowl that will accommodate the steak.
  2. Marinate the steak for 30 minutes
  3. Wipe a frying pan with a little oil and remove the steak from the marinade. 
  4. Heat the pan over a high heat and once the pan is smoking, cook the steak for 3 minutes on each side.
  5. Remove the steak from the pan and leave to rest on a board, lightly covered. 
  6. While your meat is resting, place a tortilla in a dry frying pan over medium-high heat. Toast both sides until warmed through with little brown spots, keep warm in a tortillero or tea towel to keep warm while cooking the others.
  7. Slice as thinly as possible, against the grain on the board and take to the table along with the guacamole and pico de gallo (the salsas are best at room temperature).
  8. Finally! build your tacos to taste at the table 

CC Tip: you may have guacamole and pico de gallo leftover, ideal for snacking on with totopos.