5 Ingredients or Fewer

Steak Arrechera Nuevo Mexico

June  9, 2015
0 Ratings
  • Serves 6-8
Author Notes

Mexican skirt steak with a New Mexico twist, marinated in chiles, lime and beer. Grilled, sliced and served with warm corn tortillas, lime wedges and condiments. Perfect for a summer evening on the patio. —Conna

What You'll Need
  • 1/2 cup beer. Do not use a high hop beer. An everyday beer such as Coor's or Hamm's is what you want.
  • 1/2 cup lime, freshly squeezed lime juice
  • 1-3 teaspoons red chile powder, preferably New Mexican. Use according the the hotness and your heat tolerance.
  • 1/4 - 1/2 cups New Mexican green chile, according to taste and hotness.
  • 1-2 skirt steaks. Just make sure you have enough marinade to cover the steak.
  1. NOTE on INGREDIENTS: If you can't get fresh or frozen roasted New Mexico Chiles, use canned green chile or you can use New Mexican green chile powder, available on line.
  2. Mix all the ingredients in a ziplock bag and let marinate for 2-hours to overnight.
  3. Grill the steak to desired wellness. Slice thinly across the grain.
  4. Serve with warm tortillas and condiments such as chopped cilantro, lime wedges, avocados and Pico de Gallo.

See what other Food52ers are saying.

  • creamtea
  • Conna

3 Reviews

creamtea June 11, 2015
This sounds yummy, but could you clarify about the green chile? is it 1/4 c roasted (or canned) green chile plus 1/2 fresh green chile (jalapeno??), and is the latter minced, or is it 1/4-1/2 cup roasted (or canned) green chile ??
Conna June 12, 2015
Thanks for pointing that out that that needed clarification. It's a weird formatting thing too which I tried to fix plus clarify. It's 1/4 - 1/2 cup chopped green chile according to taste/hotness.
creamtea June 12, 2015