Remove stems and seeds from your dried chile pods. If you can’t find these pods, use ground chiles instead. (TIP) If you don’t find these in your grocery store, your local Latino store or tienda sells these, along with homemade tortillas and other goodies.Â
In a large skillet, toast the chiles, cumin and coriander seeds for a few minutes until they become aromatic. Place chilies and spice in a food processor or blender. Add the garlic, orange juice, lime juice, cilantro, fish sauce, olive oil, sugar, kosher salt and pepper. Blend until smooth.
Salt your steaks and coat with the marinade. Â Place in a large zipper bag for no less than one hour or overnight. You should have plenty of the Cinco Salsa leftover, you can use it on the tacos, you can also heat up the meat with it in a skillet or you can freeze the remainder and use it for another batch.