Arrachera Adobada con Nopales a la Parrilla

Arrachera Adobada con Nopales a la Parrilla ingredients

• 2 lbs skirt steak (arrachera)
• 2 whole dried ancho chiles
• 3 whole dried guajillo chiles
• 1 whole dried pasilla chiles
• 4 cloves garlic
• 0.25 cup white onion
• 0.25 cup apple cider vinegar
• 0.25 cup orange juice
• 1 tsp ground cumin
• 1 tsp dried oregano (Mexican)
• 1.5 tsp salt
• 0.5 tsp black pepper
• 4 count fresh nopales (cactus paddles)
• 1 tbsp olive oil
• 1 tbsp lime juice
• 0.25 tsp salt
• 4 count lime wedges
• 2 tbsp chopped fresh cilantro

How to make Arrachera Adobada con Nopales a la Parrilla

1. Prepare the dried chiles: In a dry skillet over medium heat, toast the 2 ancho, 3 guajillo, and 1 pasilla chiles for 1-2 minutes per side until fragrant. Immediately transfer them to a bowl, cover with hot water, and let them rehydrate for 20-30 minutes until soft.
2. While chiles rehydrate, trim any thick silver skin or excess fat from the 2 lbs skirt steak. Set aside.
3. Once chiles are rehydrated, drain them, reserving about 1/4 cup of the soaking liquid. In a blender, combine the drained chiles, 4 peeled garlic cloves, 1/4 cup roughly chopped white onion, 1/4 cup apple cider vinegar, 1/4 cup orange juice, 1 teaspoon ground cumin, 1 teaspoon dried Mexican oregano, 1.5 teaspoons salt, 0.5 teaspoon black pepper, and the reserved chile soaking liquid.
4. Blend the mixture until it forms a very smooth paste. If needed, add a tablespoon or two more water or orange juice to achieve a spreadable consistency. This is your adobo marinade.
5. Place the skirt steak in a non-reactive dish or a large resealable bag. Pour the adobo marinade over the steak, ensuring it's completely coated. Massage the marinade into the meat. Cover the dish or seal the bag and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to penetrate.
6. Prepare the nopales: If fresh nopales are large, cut them in half lengthwise. In a shallow dish, whisk together 1 tablespoon olive oil, 1 tablespoon lime juice, and 1/4 teaspoon salt. Brush both sides of the 4 cleaned nopales with this mixture.
7. Preheat your grill to medium-high heat (about 400-450°F). Make sure the grates are clean and lightly oiled to prevent sticking.
8. Remove the marinated skirt steak from the refrigerator 30 minutes before grilling to bring it closer to room temperature. Grill the skirt steak for 3-5 minutes per side for medium-rare, or until it reaches your desired doneness and has nice grill marks. Skirt steak cooks quickly due to its thinness.
9. While the steak rests, place the prepared nopales on the grill. Grill for 4-6 minutes per side, or until tender and lightly charred, with a slightly softened texture.
10. Transfer the grilled steak to a cutting board and let it rest for 5-10 minutes. Slice the steak thinly against the grain. Serve the sliced Arrachera Adobada immediately with the grilled nopales, fresh lime wedges, and a sprinkle of chopped fresh cilantro. Warm tortillas and frijoles de la olla make excellent accompaniments.

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