We will start by making a marinade for the beef. To do this, cut the oranges and limes. Then, squeeze out their juice.

Add three large tablespoons of Worcestershire sauce and one tablespoon of ground oregano to this liquid. Also add a splash of beer, a touch of salt and pepper to taste, and a teaspoon of ground cumin.

Mix everything very well and place the liquid in a dish where you can submerge the skirt steaks. Ideally, they should be completely covered. If needed, you can top it off with a little more beer.

Then, cover the container with a lid, a cloth, or plastic wrap. Another option is to marinate them in a zip-top bag instead of a container. Ideally, let the skirt steaks marinate for several hours. I leave them marinating overnight. If you don't have that much time, let them marinate for at least a couple of hours.

After taking the skirt steaks out of the marinade, you will have two options: cook them on the grill or in a skillet. I love the flavor they get when prepared on the grill, but I know that for everyday cooking, the second method is much more accessible. So, heat a large skillet with a splash of oil.

When the skillet is hot, begin searing the skirt steaks. Do this quickly so as not to risk drying out the meat or losing its tenderness. The idea is simply to sear the surface while keeping the inside juicy and tender.

Depending on the size of each skirt steak, let it cook for 2.5 to 3 minutes per side.

Serve the arracheras immediately.

Serve with salsa to taste and tortillas to make tacos.