Arachera is a different cut of steak depending on who you ask

As a popular carne asada dish enjoyed at family barbecues, arachera is often enjoyed fresh on the grill with a squeeze of lime juice and a few charred scallions or chives. It has many applications in more formal Mexican dishes as well. One of the most popular and well-known dishes that feature arachera is ordering hot fajitas, a fan favorite at any Tex-Mex restaurant.

For more authentic Mexican dishes, Arachera makes a delicious filling for burritos, quesadillas, tortas, and tacos. It would also be a delicious addition to your stuffed nachos. You can make it the star of the show by cutting it into thicker slices and serving it on a plate alongside fresh tortillas. The intense umami richness and smoky flavors from the grill pair well with mild white cheeses like Oaxaca, black bean or savory charro and dipping sauces or drizzles like diced jalapeño chimichurri or sweet and spicy chipotle.

You can use a marinade or dry rub to season the arachera. Because skirt steak is so thin and marbled, it runs the risk of drying out and toughening on the grill or flattop. Marinating them will enhance their flavor and enhance their flavour, ensuring you get a delicious bite of steak whether you eat it with a fork or stuffed inside a burrito.