Arrachera is a very popular cut of meat in Mexico and other parts of Latin America, known for its intense flavor and tender texture when properly prepared. This cut comes from the beef diaphragm, and in various countries, it is known by different names: in Argentina, it is known as "entraña," while in Chile it is also called that or "entraña fina." In countries like Colombia and Venezuela, although less common, a similar cut is used for traditional recipes. The popularity of arrachera has grown thanks to its versatility, being a star at barbecues and grilled dishes, where the marinade plays a fundamental role in enhancing its flavor.
The origin of the technique for marinating arrachera is related to Mexican culinary customs, where the use of citrus juices, chilies, and spices enhances the meat and tenderizes its texture. The citrus sauce that accompanies this recipe adds freshness and an ideal contrast to complement the smoky flavor of the grilled meat. This dish is perfect for celebrations and family gatherings, where the combination of fresh ingredients and spices achieves a perfect balance.
How to Prepare Marinated Arrachera with Citrus Sauce
For the marinade, in a small bowl combine the thawed concentrated orange or grapefruit juice, finely chopped jalapeño, black pepper, and paprika.
Reserve 2 tablespoons of the sauce mixture.
Add the water to the remaining mixture.
Score the steak by making shallow cuts at 2.5 cm intervals diagonally in a diamond pattern.
Repeat on the second side.
Place in a plastic bag inside a shallow dish.
Pour the marinade over the steak.
Seal the bag.
Marinate in the refrigerator for 2 to 24 hours.
Turn the bag occasionally.
For the sauce, in a non-metallic bowl, mix the 2 tablespoons of the concentrated juice mixture, the onions, parsley, lime juice, and salt.
Add chopped oranges and grapefruits.
Stir gently.
Cover and refrigerate for at least 30 minutes to allow the flavors to blend.
Remove the meat from the bag.
Discard the marinade.
Place the meat on the grill grate of an uncovered barbecue.
Grill directly over medium coals, turning once, for 12 to 14 minutes for medium-rare.
Slice the meat thinly.
If desired, garnish with jalapeños and grapefruit slices.
Serve with sauce and warm tortillas.
To broil: place the steak on the unheated rack of a broiler pan.
Broil 7.5 cm from the heat for 6 minutes.
To warm the tortillas, stack them and wrap them in aluminum foil.
Heat in a 350-degree oven for 10 minutes.
Ingredients: Frozen orange juice concentrate, jalapeño chili, black pepper, paprika, water, flank steaks, green onion, parsley, lime juice, salt, oranges, grapefruits, and tortillas.
