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Tacos De Arrachera

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plate

Yield

4 servings

kikkoman products used:

ingredients

3 oz Kikkoman Soy Sauce
1 oz Vegetable oil
1 oz Tequila 100% agave
½ oz Agave syrup
½ tsp Vanilla pure extract
2 lb Flank Steak
16 ea White corn tortillas
1 ½ cup Arugula or mixed greens
½  ea Lime, the juice of
4 Tbsp Olive oil
½ ea Avocado
1 ea Pineapple slices
½ cup Salsa verde cruda

directions

In a bowl mix all the ingredients for the marinade with a whisk. Reserve.

One hour before grilling the meat, marinate the meat in the soy mixture.
 
Just before serving, toss the mixed greens with the vinaigrette,  season with salt;  warm up the corn tortillas.

Grill the meat over a hot grill to the desired doneness (I like it medium rare). Slice the meat against the grain into thin slices.

On top of each tortilla arrange some salad, a piece of pineapple, and a slice of avocado, divide the meat into the tortillas, add salsa on top, and serve immediately.

 

Credit Chef Iliana de la Vega

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE
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