Chipotle- and beer-marinated steak in a toasted flour tortillas with cheese (Arrachera y tacos norteños) from Mi Cocina: Recipes and Rapture from My Kitchen in Mexico (page 278) by Rick Martinez

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Smashed avocado, jalapeño, and lime (Guacamole)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute flank steak for skirt steak, and this book's "Wheat flour flatbread made with butter (Tortillas de harina con mantequilla)" for commercial flour tortillas.

  • karen_v9z215 on January 26, 2026

    Made for a delightful Christmas breakfast. Distinct flavor with the fish sauce, but everyone enjoyed!

  • Nrnarayan on August 01, 2025

    Fantastic steak taco for a party! Be careful with you fish sauce- I think the one I use is stronger so I only use half in the marinade

  • averythingcooks on November 12, 2023

    I used 8 oz of flank steak (to serve 2) with 1/2 the marinade but with fresh corn to use up, I made a different corn & chile relish as a topping along with Monteray Jack, pickled onions & a yogurt/salsa crema. The chipotle & fresh citrus juices in combo with the soy & fish sauce etc gave the meat lots of flavour and with everything on hand, this is a great way to marinate a flank steak that you could then serve in various ways. I also plan to make the cooked garlic, chile, tomato topping for our next taco night.

  • Stephenn31 on April 16, 2023

    Delicious and easy - the recipe quantities would make for four very hungry people!

  • bwhip on December 04, 2022

    These were excellent, very flavorful. I used flank steak, and commercial (local, high-quality) tortillas. The pepper/onion/cheese mixture was delicious, and quantity was quite a bit! We served with guacamole.

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