The Best Carne Asada

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Sansevero

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

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