Serves 6 - 8
2 whole chipotle peppers, canned in adobo
1 small jalapeño, seeds removed (optional)
½ cup fresh squeezed orange juice
¼ cup fresh squeezed lime juice
¼ cup extra-virgin olive oil
2 tablespoons soy sauce
2 tablespoons Asian fish sauce
6 cloves garlic
1 small bunch cilantro, leaves and tender stems only
1 ½ teaspoons ground cumin
½ teaspoon ground coriander
2 tablespoons dark brown sugar
2 pounds skirt steak (2 to 3 whole skirt steaks), trimmed and cut with the grain into 5- to 6-inch pieces
For serving: Flour tortillas, lime wedges, avocado, salsa and cilantro
Add the jalapeño, chipotle peppers, orange juice, lime juice, olive oil, soy sauce, fish sauce, garlic, cilantro, cumin seed, coriander seed, and brown sugar to the bowl of a food processor or blender. Blend until smooth, 1 minute. Transfer ¼ cup of the marinade to a small bowl, cover and refrigerate. Pour the remaining marinade in a large container with lid or a 9x13 casserole dish. Place the steaks in the dish and coat completely with marinade. Cover container with tight fitting lid or plastic wrap and refrigerate at least 3 hours or overnight.
To cook, crank up your grill to the highest heat setting, cover, and preheat for 10-20 minutes, then grease with high-heat oil.
Remove steaks from marinade and gently shake off excess. Place directly on the hot grill. If using a gas grill, cover; if using a charcoal grill, leave exposed. Cook until well charred on one side, 2-3 minutes and then turn it over to cook for another 3-4 minutes. Transfer the steaks to a cutting board, tent with foil and allow them to rest for 5 minutes. Slice thinly AGAINST the grain and serve immediately with tortillas, lime, avocado, the extra marinade salsa and fresh cilantro.