60 Mins
20 Mins
  • ½ teaspoon chicken bouillon
  • 2 tablespoons lime juice
  • 2 teaspoons olive oil, divided
  • 1 garlic cloves, minced
  • ½ pounds arrachera steak (or flap steak)
  • 8 fajita size corn or flour tortillas
  • 2 cups Cacique® Manchego Cheese, shredded
  • *For chimichurri *
  • ½ cup (packed) flat leaf parsley, roughly chopped
  • ½ cup (packed) cilantro, roughly chopped
  • 2 tablespoons (packed) fresh oregano, roughly chopped
  • 2 large garlic cloves
  • 1 teaspoon chicken bouillon
  • 1/8 teaspoon black pepper
  • 1/3 cup olive oil
  • 2 teaspoons red wine vinegar
  • ¼ cup Cacique® Crema Mexicana
  1. Combine bouillon, lime juice, 1 teaspoon olive oil and minced garlic in a re sealable bag. Add meat and shake, pressing with fingers to distribute marinade. Refrigerate for 1 hour.
  2. While steak marinates, combine parsley, cilantro, oregano, garlic, bouillon, pepper and red wine vinegar in a food processor. Pulse until ingredients combine. Add olive oil in a slow stream. Pour onto a serving bowl and stir in crema. Refrigerate until ready to serve.
  3. Heat 1 teaspoon olive oil in a large frying pan. Fry arrachera steak cuts 5 minutes on each side or until meat begins to brown. Remove from heat, transfer to a serving platter and let rest for 5 minutes. Slice in strips.
  4. Heat flour tortillas on a skillet over low-medium heat. Place 4-5 arrachera steak strips on one side of tortilla and sprinkle with ¼ cup cheese each. Fold and flip. Heat until tortilla is golden brown and cheese melts. Slice and serve with chimichurri sauce.