Grilled Skirt Steak (Arracheras) Recipe – Sunset Magazine

Ingredients

• 2 1- to 1 1/4-lb. skirt steaks, trimmed of membrane and excess fat
• 1 12-oz. bottle or can beer
• 1/4 cup fresh orange juice
• 1/4 cup fresh lime juice
• 2 to 3 tbsp. chipotle hot sauce, such as Tabasco Chipotle Pepper Sauce, plus more for serving
• 2 tablespoons minced garlic
• 1 1/2 tablespoons coarse kosher salt
• 1 1/2 teaspoons ground cumin
• 3 large red onions, cut into 1/2-in.-thick slices
• Vegetable-oil spray
• 12 flour tortillas (8 in. each), warmed
• Lime wedges