Preheat a frying pan over medium heat. Add the avocado oil and heat until shimmering. Add the chiles de arbol and guajillo chile and toast, turning often, until slightly softened and deeply coloured but not burnt. Transfer the chiles to a plate and set aside.

To the pan, add the tomatoes, onion and garlic and cook, undisturbed, until charred, around 4 minutes. Flip the tomatoes, onion and garlic and char the other sides, around 4 more minutes. Return the toasted chiles to the pan, add the water and cook, using a wooden spoon to lift any brown bits off the bottom of the pan, until the liquid has reduced by ¼ in volume and the tomatoes are slightly softened, around 3 minutes.

Add everything to a blender along with the cilantro, chipotles packed in adobo, lime juice, oregano, and salt and pulse until as smooth or chunky as you desire. Taste the salsa for seasoning and adjust with salt and lime juice as desired. Transfer the salsa to a bowl, cover and refrigerate until ready to serve. The salsa will last up to 3 days in the fridge.

In a bowl, combine the avocado, lime juice, cilantro, onion, salt and pepper. Using a fork, mash the guacamole until incorporated yet slightly chunky. Cover tightly and refrigerate until ready to serve.

In a bowl, combine the steak, orange juice, lime juice, ¼ cup chopped cilantro, garlic, salt, paprika, onion powder, black pepper, ground cumin, ground coriander and oregano. Toss everything to coat, cover and refrigerate 1 to 6 hours.

When ready to cook, preheat your grill to 500F (direct heat) or preheat a heavy-bottomed skillet or griddle over medium-high heat. If using a grill, pat the steaks dry, drizzle with some of the avocado oil, and toss to coat. If using a skillet or griddle, pat the steaks dry, add the avocado oil to the pan and heat until shimmering. Transfer the steaks onto the grill (direct heat) or skillet/griddle and cook, undisturbed, until grill marks form or deeply seared, around 4 minutes. Flip and cook the other side until grill marks form or deeply seared and the thickest part of the steak registers 125F for a medium-rare centre, around 4 more minutes. Transfer the steaks to a cutting board and let them rest at least 6 minutes before slicing against the grain into thin strips or small cubes.

While the steaks rest, warm the tortillas on the grill or skillet/griddle for 10-15 seconds per side or until charred. Alternatively, place a heat-safe wire rack over a gas stovetop and warm the tortillas directly over the open flame, 10-15 seconds per side.

In a small bowl, combine the remaining ¼ cup chopped cilantro, finely chopped white onion and small squeeze of lime juice and toss to incorporate.

To assemble the carne asada tacos, spread a layer of guacamole onto the tortilla, top with sliced steak, some of salsa roja and garnish with the fresh cilantro and onion mixture. Serve with extra salsa roja on the side and lime wedges for squeezing.