For the Carne Asada

1. Put dried ancho, arbol, and chipotle chiles on a microwave-safe plate and microwave for 10 to 20 seconds, until the chiles are pliable and smell toasty. Transfer to a blender, adding orange juice, lime juice, olive oil, coconut aminos, fish sauce, garlic cloves, cilantro, cumin, coriander, and 1 teaspoon salt. Blend for about 1 minute, until a smooth sauce has formed. Measure out about 1/4 cup of the sauce to use as a topping for the fries and transfer to a sealed container. Place the sealed container in the fridge.
2. Add the remaining 2 teaspoons salt to the salsa that’s left. Coat the skirt steak in the sauce,
   dredging the meat on each side before transferring to a gallon-sized zip-top bag or shallow sealed container. Pour any excess marinade in with the steak. If using a zip-tip bag, squeeze all air out of the bag and seal. Refrigerate and let marinate for 3 hours to overnight.
3. When ready to cook, heat half the burners of a gas grill to the highest heat setting. Cover and let
   preheat for 10 minutes. Clean and oil the grilling grate before cooking the steak.
4. Remove skirt steak from the marinade, discarding excess marinade. Add the steak directly over the hot side of the grill and cover. Cook for 2-3 minutes on each side, until steak is well-charred on the outside.
5. Allow the steak to rest for 10 minutes before slicing. Slice against the grain into thin strips, then chop the strips into bite-size pieces.

For the Fries

1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
2. Toss sweet potato fries in avocado oil and salt. Place all fries on baking sheet, making sure none are touching. Bake for 20 minutes, then flip and bake for an additional 15 minutes.

Putting It All Together

1. Add about 1/4 of the sweet potato fries to a bowl or plate. Top with 1/4 of the carne asada pieces. Now add your toppings — load it up with tomato, onion, jalapeño, pickled onions, and cilantro. Drizzle on the thinned guacamole and reserved excess marinade.