Tacos de Arrachera al Carbón

4 people (makes about 10–12 tacos)

Ingredients

Quantity	Ingredient
1.5–2 lbs	Skirt steak (arrachera), trimmed
Juice of 3	Limes
1.5 tbsp	Orange juice
3–4 cloves	Garlic, smashed
4 tbsp	Olive oil or avocado oil
3 tbsp	Soy sauce
2 tbsp	Worcestershire sauce
¼ cup	Mexican lager (just enough to loosen the marinade)
¼–½ tsp	Salt (adjust to taste)
1 tsp	Ground black pepper
1 tsp	Ground cumin
½ tsp	Dried Mexican oregano
Optional	A few drops of Maggi Jugo or fish sauce for umami depth

10–12 flour tortillas (thin, Sonoran-style if available)
1 white onion, finely diced
1 bunch fresh cilantro, chopped
1 lime, cut into wedges
Salsa of choice – Salsa roja, verde, or pico de gallo
Grilled cebollitas cambray (green onions tossed in oil and salt, blistered on the grill)

Optional Additions (for a Monterrey or Tex-Mex flourish):

In a non-reactive bowl or resealable plastic bag, combine lime juice, orange juice, garlic, oil, soy sauce, Worcestershire, beer, salt, pepper, cumin, and oregano.
Add the trimmed skirt steak, ensuring it’s fully coated.
Marinate in the refrigerator for 2–4 hours.

Do not marinate overnight — the acid from the lime can alter the texture of the meat.
Remove from the refrigerator and bring to room temperature 20–30 minutes before grilling.

Light a mesquite charcoal grill (or lump charcoal if mesquite isn’t available).
Let the coals burn until covered with white ash for a high, direct heat.
Lightly oil the grill grates.

Remove the steak from the marinade and pat lightly dry with paper towels to prevent steaming.
Grill over high heat for 3–4 minutes per side, until well-charred but still juicy inside.

💡 Tip: Northern grillers often “kiss” the meat briefly over the hottest part of the coals for a final smoky sear before slicing.
Grill the cebollitas cambray alongside until blistered and softened.
Transfer the steak to a cutting board, tent loosely with foil, and rest 5–10 minutes.

Slice the skirt steak against the grain into thin strips for tenderness.
Optionally, chop the slices into bite-size pieces for tacos.
Just before serving, toss with a few drops of lime juice and a pinch of salt to brighten flavor.

Heat the flour tortillas directly on the grill or a hot comal until puffed and lightly blistered.
Keep them wrapped in a clean cloth to stay soft and warm.
For a Sonoran touch, brush lightly with beef drippings before serving.