Chop half an onion (reserve the rest) tomato and coriander, add the juice of the two lemons, mix and separate.
Remove the skin from skirt steak.
Fillet the meat so that it is not so thick and cut in half pieces so that it fits the pan where it will be cooked.
Heat the oil in a skillet over medium-high heat. Place the piece of skirt steak and cook it for about four or five minutes on each side.
Remove from heat, place it on a plate and let stand about two minutes, after this time cut the skirt steak into strips, in the opposite direction to the meat fibers.
Next, slice an onion and fry it in the same pan where you cooked the meat, just until the onion gets transparent.
Fry the pork sausage in another skillet, until cooked, usually until it changes to a darker color or when it looks fried.
When the chorizo is ready add to the meat and onion, mix quickly, and remove it from the heat.
Heat the Pueblo Lindo tortillas, which can be corn or flour, as you prefer.
Make the tacos, fill with the mixture of arrachera and chorizo, add tomato, onion and cilantro. You can also add the roasted onion or place it on a side of the plate.