Marinade

• Remove stems and seeds from dried chilies. Place them in a food processor or blender with the orange and pineapple juices. Follow with the ACV, canola oil, garlic, sugar, paprika, cumin, salt, pepper, cinnamon, and clove. Purée or blend until the sauce is a smooth bright reddish-orange color. Pour the sauce over the prepared meat to marinate for 4 hours up to overnight.
• Preheat the oven to broil. Using a baking sheet topped with a wire rack, place the slices of meat closely in a single layer. You may need to use multiple pans. Depending on the cut size of your meat, broil for 2-3 minutes before flipping. Broil for another 2 minutes then test for doneness; add more time as necessary. Remove the meat from the oven to rest for 3-5 minutes before cutting into bite-sized chunks.