Arrachera Tacos 5 tacos Chef Luis Rodriguez / Chayo Mexican Kitchen & Tequila Bar

Ingredients for Arrachera Tacos:

• 4 oz The Perfect Purée Sweet Ginger, thawed
• 1 lb beef arrachera.
• 1 lb roma tomato
• 1 lb serrano pepper
• ¼ of a whole red onion
• 1 bunch cilantro
• 3 whole avocados
• 1 lb lima
• 16 oz sweet corn
• 4 oz roasted pineapple

Method for Arrachera Tacos:

1. Marinate arrachera meat with salt and pepper, the juice of two lemons, roasted pineapple and sweet ginger.
2. After marinating, leave on the griddle. While in the same dish, roast the roma tomato with six serrano peppers.
3. When the tomatos and peppers are ready, add salt and blend.
4. To prepare the pico de gallo, cut tomato and red onion. Mix six serrano peppers and a cilantro bunch along with the juice of four lemons, salt and pepper to taste.
5. To prepare the guacamole, put half of the pico de gallo in a bowl. Cut and stir avocados and add more salt if necessary, along with pepper and lemon juice.
6. Pour can of sweet corn into a frying pan and roast until color changes.
7. To prepare the taco, cut arrachera meat into cubes and place on top of two corn tortillas.
8. Serve pico de gallo, roasted corn, and guacamole on the side.