Carne Asada

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eltio

3 whole dried ancho chilies, stems and seeds removed (see note)

3 whole dried guajillo chilies, stems and seeds removed (see note)

2 whole chipotle peppers, canned in adobo

¾ cup fresh juice from 2 to 3 oranges, preferably sour oranges

2 tablespoons fresh juice from 2 to 3 limes

2 tablespoons extra-virgin olive oil

2 tablespoons soy sauce

2 tablespoons Asian fish sauce, such as Red Boat

6 medium cloves garlic

1 small bunch cilantro, leaves and tender stems only, divided

1 tablespoon whole cumin seed, toasted and ground

1 teaspoon whole coriander seed, toasted and ground

2 tablespoons dark brown sugar

Kosher salt

2 pounds skirt steak (2 to 3 whole skirt steaks), trimmed and cut with the grain into 5- to 6-inch lengths (see note)

Warm corn or flour tortillas, lime wedges, diced onion, fresh cilantro, and avocado, for serving

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