Make sauce: In a bowl, toss together mushrooms, onion, garlic, chipotle, thyme, pepper, cumin, and bay leaves.
Heat oil in a heavy 12-inch skillet over high heat, then add mushroom mixture and sauté, stirring and tossing, until all liquid from mushrooms has evaporated and mushrooms are wilted and golden around edges, about 5 minutes.
Carefully add tequila and tilt pan to flambé, shaking pan until flames subside, about 1 minute. Add cream and simmer to thicken slightly, 2 to 3 minutes, add more salt if needed. Reserve in same pan.
Prepare skirt steak: Season steak strips liberally with salt, pepper and lime juice.
Heat a large skillet over high heat, add 1 tablespoon oil, and sear steak strips in two batches, turning once until well browned, 3 to 4 minutes.
Transfer steaks to pan with mushroom sauce, bring to a boil and let simmer for 2 more minutes to let flavors marry well and finish cooking steak.
Deglaze steak sautéing skillet with 1/2 cup water, stirring and scraping bottom to incorporate brown bits. Add to sauce and stir over medium heat until heated through.
*To make canned chipotle puree, put can content in blender, blend until smooth, use and keep rest in refrigerator for a month.