2lbs.skirt steak - preferably outside skirt (it's more tender)
For the Marinade
Preheat your oven to 350 degrees. Seed and devein the chiles. Place on a cookie sheet and toast for 4 minutes.
Bring a small pot of water to a boil, remove from heat. Peel the garlic and toss it, along with the toasted chiles into the hot water. Cover and let sit for 15 minutes.
Drain the water from the garlic and chiles, then toss them, along with the balance of the ingredients (excluding the skirt steak) into a blender and puree until very smooth.
Trim any excess fat or silverskin off of the meat, then thoroughly puncture the entirety of both sides with the Jaccard.
Place the meat into a gallon zip-top bag and pour in the marinade from the blender. Squeeze the bag and move the meat around until the entirety of the meat is coated with the marinade. Place in the refrigerator for 4 hours (no more than that).
Cooking Your Arrachera
Remove meat from the marinade and shake off any excess over the sink.
Prepare your grill for two-zone cooking (directions above). Place your wood foil-pack (directions above) over the hottest part of the coals. Once it is smoking, place the meat over the cool part of the grill and put the lid on, with all of the vents open.
Smoke for 10-15 minutes with the lid closed.
Remove the lid and the foil pack. Allow the coals to heat back up, then sear the steaks over the hart part of the coals, flipping and turning to prevent it from scorching too much. It should have little charred bits, but not be blackened.
Remove the meat when the internal temperature of the thickest part of the thickest steak reads 125 degrees. Let rest for five minutes.
Cut as directed above and serve with toasted corn tortillas and your choice of toppings.