Did you know that Americans eat 4.5 billion tacos a year? With the ability to be versatile and filled with almost any meat or vegetable, the taco piques taste buds all over the United States more than National Taco Day and Taco Tuesday.
Fish tacos, beef tacos, chicken tacos, and veggie tacos all make for a tasty meal, but often we don’t spend the time to really process the meat and vegetables and spice them properly. A slow marinade or spice blend could take your taco from okay to mind-blowing!
Discovering the best marinade will rip off when grilling or cooking Mexican skirt steak will make your next taco night a hit. Keep reading for 5 ways to get your marinade buzzing around the neighborhood.
Arrachera or Mexican skirt steak is what you call your beef before it’s grilled. Arrachera is used to make carne asada (marinated and grilled meat.)
The best cut of skirt steak is the outside cut. It’s tender, longer and narrower and allows your best marinade to seep through. When cooking meat, it’s a quick process that always creates a juicy result.
2. The base
The best base for a meat marinade starts with onions, garlic and peppers. Grind them into a paste, preferably with a mortar and pestle to grind them best. An electric chopper will work, but the pieces will be larger.
The choice between white and yellow onions depends on whether you want a sweeter taste in your dough. White onions are stronger and more pungent than the sweet onion.
Red, yellow, or orange peppers will make your base sweet, allowing you to add more spice later, or you can start with a kick of serrano or ancho peppers.
To slice spices, cooking with an acid such as lemon or lime is a must. Many people prefer to press them over the finished product for flavor, but there’s a reason why adding the acid beforehand makes for such a good beef marinade.
The acid helps break down the connective tissue in the beef, making it more tender and easier to chew. Using acid in your marinade also reduces the time you have to marinate. If you’re short on time, be sure to use lemon or lime juice.
Salt and pepper are two basic spices that should always be used when preparing your marinade. In addition to your base, other spices such as cumin, oregano, and paprika can also be added.
Play with your palette. Replace your oregano with Mexican oregano or add smoky spices to create a deeper flavor. If you’re not a big spice or cooking connoisseur, you can click here now for an exact recipe to follow.
5. Olive oil
Deciding between olive oils to make your marinade can also make a flavor difference. Fresh, unprocessed extra virgin olive oil has a more fruity, but bitter taste. It is also peppery.
Virgin olive oil is more acidic than extra virgin olive oil and has a milder taste. It is also suitable for low temperature cooking, while refined olive oil is better suited for higher cooking temperatures.
The best Arrachera marinade has variety
Whether you borrow your friend’s recipe for the best pickle marinade or prefer to make your own, give it some variety. Alter your measurements, add a chilli or two and enjoy!
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