Tacos de Arrachera : from Mexico with love
Tacos de arrachera: the Mexican delight with flank steak
Tacos are a recipe found all over the world, but their origin dates back to Mexican cuisine. They have become a symbol of Mexican culinary culture and are prized for their versatility and deliciousness. Tacos can be filled with an infinite variety of ingredients, offering unique and customizable flavor combinations depending on each individual's tastes and preferences. If you are a lover of Mexican cuisine, you have probably heard of the famous "Tacos de Arrachera". |
But what makes these tacos so special? The secret lies in the cut of meat used, called "arrachera" or flank steak.
This premium cut, also known as bavette in French, offers a rich flavor and juicy texture, making it perfect for making tasty tacos.
So what is flank steak? Well, in Italy we perhaps know it with a cut of meat that is part of the fifth quarter: the diaphragm of beef!
Enhance little-used cuts such as beef diaphragm
Tacos de Arrachera are an example of how traditional cuisine can enhance lesser-known cuts of meat. In fact, the beef diaphragm, part of the arrachera cut, is often overlooked in favor of more common cuts such as ribeye or fillet. However, this particular cut offers tender and flavorful meat, rich in muscle fibers that give a unique texture to the tacos.
The beef diaphragm: king of the fifth quarter
The panniculus, diaphragm or hanger steak belongs to the fifth quarter cuts which until a few years ago suffered unjustified discrimination: difficult to cook, unpresentable for the table, the remains of the animal.
Today they have acquired authority thanks to the inventiveness of the chefs, perhaps you will also know it by another name: pannicolo. Many call this muscle the diaphragm, to simplify. The panniculus is a muscle that supports the diaphragm, it falls into the fifth quarter group as it is considered a waste cut, but only in Italy!
In fact, there are countries in the world that consider it a prized and first-class cut of meat, in short, suitable for climbing the ranking of tasty and tasty pieces.
The peculiarity of this anatomical cut is that it has little fat and little connective tissue, as the muscle performs a much more particular job, without having particular loads and above all without exerting particular force. This therefore makes this particular meat quite tender, but also very tasty if cooked correctly and with the right attention.
Enhance little-used cuts such as beef diaphragm
Here the Mexicans see ahead! In fact, tacos de arrachera are an example of how traditional cuisine can enhance lesser-known cuts of meat.
The beef diaphragm, part of the arrachera cut, is often overlooked in favor of more common cuts such as ribeye or tenderloin. However, this particular cut offers tender and flavorful meat, rich in muscle fibers that give a unique texture to the tacos.
Flank steak tacos recipe
Here is the recipe for Tacos de Arrachera to delight your palate with authentic Mexican flavors. Don't be scared by the quantity of spices and ingredients to use, after all, when you want to make Mexican cuisine you know that there is always a real explosion of colours, tastes and aromas!
Taco ingredients with diaphragm
- 500g beef diaphragm (arrachera)
- 1 red onion, thinly sliced
- 1 green pepper, thinly sliced
- 2 fresh hot chili peppers
- 2 tomatoes
- 2 tablespoons white vinegar
- 1 Jalapeno pepper
- Juice of 2 limes
- Juice of 2 lemons
- 1 teaspoon cumin powder
- 1 teaspoon sweet paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 garlic
- 8 corn tortillas
- Fresh cilantro or fresh parsley (optional)
- Avocado salsa, chimichurri salsa, or pico de gallo (optional)
- Salt and Pepper To Taste
- Spicy RUB for meat (optional)
- Olive oil to taste
Method
Start by marinating the beef diaphragm. In a bowl, mix the lemon juice, olive oil, vinegar, cumin, sweet paprika, salt and pepper. Add the beef diaphragm and make sure it is completely covered in the marinade. Leave to marinate in the refrigerator for at least 1 hour, but it is preferable to leave it to rest overnight to obtain a more intense flavor.
Meanwhile, prepare the condiments for the tacos: chimichurri sauce, guacamole, sliced or chopped tomatoes, chopped parsley or coriander.
We also prepare the spicy sauce. Roast or lightly pan-fry the hot peppers, tomatoes, chopped onion and garlic. As soon as they are soaked, blend everything with lime juice, a pinch of coriander, salt, pepper, and a teaspoon of olive oil. Keep aside for later.
Now heat a grill or non-stick pan over medium-high heat. Remove the beef diaphragm from the marinade and grill for about 4 to 5 minutes per side, or until desired doneness.
Remember that beef diaphragm is generally served rare or rare, but you can cook it longer if you prefer more complete cooking. Once cooked, let it rest for a few minutes before slicing it.
Cut the grilled beef diaphragm into thin strips. Meanwhile, heat the corn tortillas in a skillet or on the grill until soft and slightly discolored.
Fill the tortillas with the beef diaphragm strips and add the red onion and green pepper slices. You can also add chopped fresh cilantro for a touch of freshness.
Top your tacos with avocado salsa, hot sauce, or pico de gallo, if desired. These sauces will add extra flavor and a nice freshness to your tacos.
Serve the Tacos de Arrachera hot and accompany them with a fresh salad or toppings such as black beans, diced avocado, grated cheese or spicy salsa, to taste.
Tex mex in Italy
This recipe will guide you in preparing beef diaphragm tacos, enriched with a variety of traditional seasonings and sauces. You will be able to enjoy the tenderness of the arrachera meat along with the warm corn tortillas and the fresh flavors of the ingredients that will complete your taco. Tacos de Arrachera are a culinary experience not to be missed. Experience the combination of authentic flavors and discover the joy of preparing a classic Mexican dish right in your kitchen. Enjoy your meal! |