ARRACHERA

  • Thread starter Thread starter buffness
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buffness

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for you mexican food lovers, I just bought 10lbs of the stuff! I love it. Got a pretty good deal on it at my local Mexican Grocery store ;)

Only problem here is I can't seem to find the nutritional info on this. Any know it? Rep points to whoever can find it for me :headbange
 
its like a thin cut steak, with lime, garlic olive oil *unless that was just 1 type of it

g4e just click on the 1st link
 
it's meat..you usually see it in mexican resturants. It's steak, but don't know what type in english
 
USDA Choice Skirt Steak (Arrachera)
What is a skirt steak? http://www.nutritiondata.com/facts-001-02s02y5.html
It depends on whether you are reading a British or an American recipe.

Looking at a cow from the side, the very lower third of the body (the chest and belly) is basically divided into 3 sections, front to back.
Right behind the front legs is the Brisket
In front of the hind legs is the Flank.
Between the two is the Plate.

Previously, the plate was the source of the skirt steak in Britain and the U.S.
Today in British usage the skirt steak is usually cut from the Flank.
In the U.S. according to the USDA, a skirt steak is one cut from the Plate.
 
Arrachera Al Carbon Skirt Steak Fajitas

Servings: 4
21 Net Carbs

1 1/3 pounds skirt steak, trimmed, jacarted
? each onions, 1? chunks
1 clove garlic, crushed
? fluid ounce lime juice
? teaspoon ground cumin, toasted
? teaspoon kosher salt
1 ounce cilantro
1 each onions, ?? julienne
2 each pablano chilies, roasted, peeled, julienne
? fluid ounce corn oil
8 each Mission Low Carb Fajita
Jicama, Carrot and Cabbage Slaw with Anise & Lime (see recipe below)

Per Serving (excluding unknown items): 58 Calories; 4g Fat (55.7% calories from fat); 1g Protein; 6g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 57mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; ? Vegetable; 0 Fruit; ? Fat; 0 Other Carbohydrates
 
USDA Choice Skirt Steak (Arrachera)
What is a skirt steak? http://www.nutritiondata.com/facts-001-02s02y5.html
It depends on whether you are reading a British or an American recipe.

Looking at a cow from the side, the very lower third of the body (the chest and belly) is basically divided into 3 sections, front to back.
Right behind the front legs is the Brisket
In front of the hind legs is the Flank.
Between the two is the Plate.

Previously, the plate was the source of the skirt steak in Britain and the U.S.
Today in British usage the skirt steak is usually cut from the Flank.
In the U.S. according to the USDA, a skirt steak is one cut from the Plate.
 
how the hell did u do that?!
i get it, then post it, then my post is gone & urs is there....damn witch doctor
 
goes4ever said:
prob not too healthy, most mexicans are over weight
Click to expand...
where did you get that idea? You must be getting confused with Americans..
 
goes4ever said:
prob not too healthy, most mexicans are over weight
Click to expand...

that's like a slap in the face and slicing off my balls...you recall my girlfriend is latina...
 
thecoin said:
that's like a slap in the face and slicing off my balls...you recall my girlfriend is latina...
Click to expand...

u lucky lucky man :headbange :headbange
 
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