Sonoran-Style Carne Asada Tacos

Ingredients

• 2 heaping cups all-purpose flour, plus more for rolling
• 1 1/2 tsp kosher salt
• 1 1/4 tsp baking powder
• 1/2 cup lard, melted
• 1/2 cup plus 2 tbsp hot tap water
• 3 whole chipotle peppers, canned in adobo
• 3/4 cup juice from 2 to 3 oranges
• 2 tbsp juice from 2 to 3 limes
• 2 tbsp soy sauce
• 2 jalapeños
• 2 serrano chilies
• 2 tbsp extra virgin olive oil
• 6 medium garlic cloves
• 1 small bunch cilantro, leaves and tender stems only
• 1 tbsp whole cumin seed, toasted and ground
• 1 tsp whole coriander seed, toasted and ground
• 2 tbsp brown sugar
• Kosher salt
• 2 lb skirt, hanger or flap steak
• 3 fresh tomatillos, husks removed and quartered (washed)
• 1 serrano chili
• 1 jalapeño
• 1/4 cup cilantro, chopped
• 2 tbsp white onion, finely diced
• 2 medium sized avocados
• Salt, to taste
• 3 Roma tomatoes
• 3 tomatillos, husks removed (washed)
• 1 white onion, peeled
• 1 14oz can of whole peeled tomatoes
• 2/3 bunch of cilantro, finely chopped
• 2 garlic cloves
• 3 serrano chilies
• 1/2 white onion, finely diced
• Lime wedges
• 1/4 cup cilantro leaves, roughly chopped
• 1 bunch scallions, charred