1. Remove the seeds and the stems from the ancho chiles, then cover them with hot water. Allow them to sit for 15-20 minutes, until they're soft. Drain the peppers.
2. Place the anchos, Tobasco, black pepper, cumin, oregano, garlic, onion and oil into a food processor and process into a smooth paste.
3. Place the skirt steaks into a gallon sized zip-top bag and spoon the marinade onto the meat. Make sure to fully cover the meat, then refrigerate for at least 1 hour, or up to 24.

To Cook on a Grill (Outdoors)

1. Remove the meat from the marinade and scrape away any excess.
2. Salt the meat (I use about 1/2 teaspoon per pound).
3. Heat grill to 400 degrees F, and grill for 3-4 minutes per side, turning only once. Total cook time should be about 6-8 minutes, depending on your desired doneness.
4. Allow the steak for rest for 5-7 minutes before carving into strips or bite-sized chunks.

To Cook on a Grill Pan (Indoors)

1. Remove the meat from the marinade and scrape away any excess.
2. Heat a grill pan or large skiller over high heat and brush the pan with a bit of vegetable oil.
3. Salt the meat (I use about 1/2 teaspoon per pound).
4. Cook the steak for 3-4 minutes per side, turning only once. Total cook time should be about 6-8 minutes, depending on your desired doneness.
5. Allow the steak for rest for 5-7 minutes before carving into strips or bite-sized chunks.