Vampiros Mexicanos (Mexican Vampires)

Method

1. Toss the skirt steak with 2 tablespoons of the lime juice, 2 cloves of the garlic minced, and 1 teaspoon of the kosher salt and let it marinate at room temperature 30 minutes while you make the salsa.
2. Toast the stemmed dried chiles de arbol with the remaining 3 garlic cloves in a dry skillet over medium heat for 2 minutes, shaking constantly, until they smell nutty and darken a shade; any longer and they turn acrid.
3. Blend the toasted chiles and garlic with the water, white vinegar, remaining 1 tablespoon lime juice, remaining 1/2 teaspoon salt, and 1 tablespoon of the vegetable oil until the salsa is smooth but still speckled.
4. Grill or sear the steak over high heat 3 to 4 minutes per side, until well charred outside and 130 to 135 degrees F (55 degrees C) inside, then rest it 8 minutes and chop it into rough pieces.
5. Brush the corn tortillas lightly with the remaining vegetable oil and cook them on a dry griddle over medium heat, flipping often, 4 to 6 minutes, until they dry out and stiffen into flat crisp shells.
6. Scatter the shredded Oaxaca cheese over the hot tortillas and let it melt in place, then pile on the chopped steak.
7. Top with the diced white onion, chopped fresh cilantro, and a spoonful of the chile de arbol salsa, and serve with the lime wedges.