3 lbs beef skirt (tenderized, if possible)
1/4 cup honey
1/4 cup soy sauce
16 oz canned green chilies (4 4-oz cans)
1 large white onion
4 dried chili anchos
2 cloves garlic
2 tsp ground comino (cumin seed)
1 tsp Mexican oregano
1 tsp paprika
Cut the stems from the anchos, and remove seeds. Cover with boiling water and let sit for an hour. Blend in blender with the garlic until smooth.
Slightly warm the honey and mix in the soy sauce. Coat beef skirt with meat tenderizer (if you think necessary) and honey-soy and let sit 15 minutes. Cook beef skirt on very hot grill, basting often with honey/soy mixture. I prefer a fairly charred result. When done properly, this activity should remind you of watching the Kuwaiti oil fields on CNN. Warning - this procedure produces yummy-tasting carcinagens!
Cut beef skirt across the grain into 1/4" strips, and set aside a little for snacking. Dice the green chilies, onion, and tomatoes. Add the beef, vegetables, and spices to large pot. Add half the ancho sauce and water or beer to barely cover. Add more ancho sauce over time to suit your taste. Cook until meat is really tender, which, for skirt, could be days. (Just kidding!)