Original Arracheras (Skirt Steak Fajitas)

Texas takes credit for Skirt Fajitas, however, they are merely the marketers and while responsible for the popularization of this great flavorful steak, they were not the creators. This dish goes back to the wood-fire cookouts of northern Mexico ranches. This recipe comes from generations of vaqueros. While it is best cooked in a mesquite wood fire, You can enjoy it in your charcoal grill!
Course Main Course
Cuisine Tex-Mex
Keyword Arracheras, Original fajitas, skirt steak
Prep Time 8 hours
Cook Time 10 minutes
Total Time 8 hours 10 minutes
Servings 6 People


  • Wood Fire
  • Grill


  • 2.5 lbs Skirt Steaks The inside skirt is more tender than the outside skirt. Trim the membrane and fat out. Optional: butterfly the skirt steak down the middle. gives for a greater yield.
  • 7 ea Limes
  • 2 ea Pickled Jalapenos minced
  • 6 ea garlic cloves minced
  • 2 ea Medium Onions
  • Salt to taste
  • Vegetable oil
  • Flour Tortillas Depending on how many guests you be the judge.


Prepare the Meat

  • In a shallow dish or plastic gallon bag, combine the marinade of juiced limes (7), minced jalapenos, and 6 minced garlic cloves.
  • Pour over the meat in a plastic gallon bag zipped. makes it easier to mix and its cleaner. Place the meat in the refrigerator for at least 6 - 8 hours, turning the meat occasionally.
  • After the 6-8 hours remove the meat from the refrigerator and drain the meat.
  • Salt the meat to taste then let it sit at room temperature for 45 minutes

The Onions

  • Coat the onion with the vegetable oil


  • On an outdoor grill, or wood fire (mesquite), fire up enough charcoal to form a single layer of coals beneath the meat. You will know the coals are ready when they are covered with gray ash.
  • Place the Arracheras directly over the fire
  • Place the onions a bit to the side where they can get heat but not as much as the meat.
  • Grill the meat medium-rare, will be about 5-6 minutes per side.
  • Turn the onions occasionally, taking them off when soft and some edges are browned and crispy.


  • Allow the steaks to rest for 5 minutes before slicing. Remember to always cut across the grain diagonally. This is to maximize tenderness. You can also serve the whole steaks and allow everyone at the table to cut for themselves.
  • Pile into a platter the meat and the grilled onions. Garnish with lime wedges, tortillas.
  • You can accompany your dish with a salsa of your choice, I prefer pico de gallo. Add some refried pinto or ranchero beans, guacamole and you have yourself a party!