1 (64 ounce) bottle tomato and clam juice cocktail (such as Clamato®)
1 (12 fluid ounce) can frozen orange juice concentrate, thawed
5 limes, juiced
1/3 cup Worcestershire sauce
1/2 cup hot sauce (such as Valentina® or Tabasco®)
3 tablespoons ground black pepper
1 1/2 teaspoons cayenne pepper, or to taste
2 tablespoons salt
salt for rimming glasses
24 wedges lime
24 (12 fluid ounce) cans Mexican beer
Combine tomato and clam juice cocktail, thawed frozen orange juice concentrate, and lime juice in a large pitcher; mix.
Stir the Worcestershire sauce, hot sauce, black pepper, cayenne pepper, and 2 tablespoons salt through the cocktail mixture until the salt has dissolved.
Pour 1/4 cup salt for rimming glasses onto a small, shallow plate. Moisten the rim of a large beer glass with a wedge of lime, dip the moistened rim into the salt. Tap off excess.
Fill the rimmed glass with ice. Pour 1/3 to 1/2 cup michelada mix, or to taste, over the ice. Fill the rest of the glass with beer and stir to serve.