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Ingredients
  • 3 whole dried ancho chiles, stems and seeds removed (see notes)
  • 3 whole dried guajillo chiles, stems and seeds removed (see notes)
  • 2 whole chipotle peppers, canned in adobo
  • ¾ cup (180ml) fresh juice from 2 to 3 oranges, preferably sour oranges
  • 2 tablespoons (30ml) fresh juice from 2 to 3 limes
  • 2 tablespoons (30ml) extra-virgin olive oil
  • 2 tablespoons (30ml) soy sauce
  • 2 tablespoons (30ml) Asian fish sauce, such as Red Boat
  • 2 tablespoons (30g) dark brown sugar
  • 1 small bunch cilantro, leaves and tender stems only, divided
  • 6 medium cloves garlic
  • 1 tablespoon whole cumin seeds, toasted and ground
  • 1 teaspoon whole coriander seeds, toasted and ground
  • Kosher salt
  • 2 pounds (900g) skirt steak (2 to 3 whole skirt steaks), trimmed and cut with the grain into 5- to 6-inch lengths (see notes)
  • Warm corn or flour tortillas, lime wedges, diced onion, fresh cilantro, and avocado, for serving
Note: Ingredients may have been altered from the original.
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