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Prep Time: 1-2 hours | Cook Time: 20-20 minutes | Serves: 4

  • Rumba® Beef Inside Skirt (1 lb.)
  • Olive oil (as needed for frying)
  • 1 cup onions, sliced
  • 1 cup green bell pepper, stemmed, seeded and sliced 1/2-inch
  • 1 cup red bell pepper, stemmed, seeded and sliced 1/2-inch
  • 1 lime, juiced
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/2 tsp cumin, ground
  • 1 tbsp jalapeño pepper, stemmed, seeded and minced
  • 1/4 cup cilantro leaves and stems, chopped
  1. Rinse the inside skirt and pat dry with paper towels.
  2. Combine ingredients for marinade. Marinate inside skirt for at least 1 hour, or overnight.
  3. Remove inside skirt from the marinade and drain.
  4. Heat a small amount of olive oil in a large cast iron pan or griddle (or use a grill).
  5. Brown inside skirt for about 3 minutes on each side or until internal temperature reaches 160°F. If inside skirt is brown but not cooked enough, it can be finished in the oven.
  6. When inside skirt is cooked, remove from the pan and add onions and peppers. Sauté this mixture until it is tender but still crisp.
  7. Thinly slice the inside skirt across the grain and toss with the pepper and onion mixture.
  8. Serve with shredded cheese, pico de gallo, shredded lettuce, sour cream, guacamole and flour tortillas.