Arrachera with Tequila

Arrachera with Tequila


  • Beef flank steak    1/2 lb. (250 g) 
  • Tequila Añejo 100% Agave    17 fl. oz (500 ml)
  • Worcestershire sauce    1 fl. oz (30 ml)
  • Fresh garlic    2/3 oz (20 g)
  • Cola-flavored soda    10 fl. oz (300 ml) 
  • Chili powder    1/2 oz (15 g)
  • Vegetable oil    1/10 fl. oz (3 ml)
  • Salt    to taste


  1. Place all ingredients, except the flank beef (arrachera), in a blender and blend very well at medium-high speed for about 3 min. Use the resulting liquid to marinate the arrachera.

  2. Pour the marinade into a Vesta Vertical Vacuum Pouch, followed by the arrachera, then seal the pouch with the (Vesta V40 Vacuum Sealer) and leave to marinate in the refrigerator for a minimum of 8 hours.

  3. After 8 hours, remove the pouch containing the arrachera and submerge it in a container/Pot filled with water to the ¾ mark; also add theVesta Immersion Circulator or other sous vide cooker and set it to a temperature of 167°F (75°C) for 25 minutes.

  4. Once time is up, remove the pouch containing the arrachera from the water.

  5. Heat the Griddle / Comal / Frying pan on a stovetop at high heat and add a little vegetable oil to the Griddle / Comal / Frying pan. 

  6. Open the pouch, remove the arrachera and sear both sides of them arrachera on the Griddle / Comal / Frying pan for no more than 2 minutes.

  7. Once the meat is ready, take it off the heat and serve.
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