Arrachera guisada con calabaza mexicana y tomate en un plato de barro rústico sobre mesa de madera
🍽️ Lunch🌙 Dinner

Braised Skirt Steak with Mexican Squash

Arrachera Guisada con Calabaza

Braised skirt steak with Mexican squash and tomato — Paula's recipe. The meat is seared and finished cooking with the vegetables in its own juices. Pure homemade flavor.

Prep
15 min
Cook
30 min
Total
45 min
Difficulty
Easy
💪 High protein 🌾 Low carb 🚫🌾 Gluten free
🛒

Grocery list

What to buy · Shopping quantities included — check off what you already have.

Ingredients

4 servings
  • 600 g skirt steak (arrachera) — cut into small strips
  • 1 piece white onion — diced
  • 3 cloves garlic cloves — finely minced
  • 400 g Mexican squash or zucchini — cut into medium cubes
  • 2 pieces tomatoes — cut into chunks
  • 2 tsp Knorr Tomate (tomato bouillon powder) — main seasoning
  • 1 tsp garlic salt

Nutrition facts

Per serving
Total (4)
  • Calories
    353 kcal
    1412 kcal
  • Protein
    36 g
    144 g
  • Carbs
    11 g
    44 g
  • Fat
    19 g
    76 g
  • Fiber
    2 g
    8 g

Values are recalculated automatically when you change the servings.

Instructions

Every step carries its own ingredients and measurements — no more scrolling back up.

  1. 1

    Cut the steak

    📋 You'll need
    • 600 g skirt steak (arrachera)

    Cut the skirt steak into small strips — about finger-sized. Keep them even so they cook uniformly.

  2. 2

    Sear the meat halfway

    📋 You'll need
    • 600 g skirt steak (arrachera) (in strips)

    In a large skillet over medium-high heat, add the meat without oil — the arrachera releases its own juices. Sear it only halfway: sealed on the outside but still raw inside. Don't overcook.

  3. 3

    Remove meat and set aside

    📋 You'll need
    • the half-cooked meat

    Take the meat out of the skillet and set it aside. The juices the meat released stay in the pan — they're the flavor base for the stew.

  4. 4

    Sauté onion and garlic in the juices

    📋 You'll need
    • 1 piece white onion
    • 3 cloves garlic cloves

    In the same meat juices (don't add oil), sauté the diced onion and garlic until translucent and fragrant.

  5. 5

    Add the squash

    📋 You'll need
    • 400 g Mexican squash or zucchini

    Add the cubed Mexican squash to the skillet. Sauté for 5–7 minutes, stirring occasionally, until softened but not falling apart.

  6. 6

    Cook and mash the tomato

    📋 You'll need
    • 2 pieces tomatoes

    Add the tomato chunks. Let them cook 3–4 minutes then mash them with a fork or wooden spoon until they break down and blend with the vegetables.

  7. 7

    Season

    📋 You'll need
    • 2 tsp Knorr Tomate (tomato bouillon powder)
    • 1 tsp garlic salt

    Add the Knorr Tomate and garlic salt. Stir well to blend the flavors. Taste and adjust to your liking.

  8. 8

    Return meat and finish

    📋 You'll need
    • the reserved meat
    • the stewed vegetables

    When the vegetables are almost done, return the meat to the skillet. Cover and cook on low heat 8–10 more minutes, until the meat is fully cooked and the flavors have melded. Done!

This is Paula's recipe — one of those weeknight dinners that looks simple but tastes like it took hours. She buys arrachera at Costco, cuts it into strips, sears it halfway, then builds the whole stew in the meat's own juices. No added oil needed. The Mexican squash gets soft, the tomatoes break down into a sauce, and the Knorr Tomate brings it all together. It's the kind of food that fills the house with smell and fills you up without weighing you down. Straight from the kitchen in Ojo de Agua.

#arrachera#guisado#calabaza#res#mexicano#fácil
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