Finely 1 to 2 chipotle peppers in adobo sauce until you have 1 tablespoon. Place in a large zip-top plastic bag. Add 1 tablespoon adobo sauce, 1/3 cup orange juice, 2 tablespoons vegetable oil, 1 teaspoon ground cumin, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper, and massage the bag to combine.
Add 1 pound skirt steak. Seal the bag, releasing as much air as possible. Massage the bag to coat the steak in the marinade. Refrigerate for at least 6 hours and up to overnight, turning occasionally.
Heat an outdoor grill to medium, direct heat. (Alternatively, heat a grill pan over medium heat when ready to cook the carne asada.) Meanwhile, arrange a rack in the middle of the oven and heat the oven to 425°F.
Bake 1 pound frozen French fries according to package directions, usually 18 to 25 minutes. Meanwhile, remove the steak from the marinade and discard the bag. Place on the grill and grill until desired doneness, 4 to 5 minutes per side for medium-rare. Transfer to a clean cutting board and let rest 5 minutes.
Transfer the fries to a large ovenproof platter or baking dish. Sprinkle with 1 1/2 cups shredded Mexican blend cheese. Return the fries to the oven to melt the cheese, about 2 minutes.
Meanwhile, cut 1 medium lime into wedges. Finely chop 2 tablespoons loosely packed fresh cilantro leaves. Thinly slice the steak on slight diagonal across the grain. Taste and season with more kosher salt as needed.
Scatter the steak over the cheese fries. Dollop 1/2 cup pico de gallo, 1/2 cup guacamole, and 1/4 to 1/3 cup sour cream over everything. Sprinkle with 2 tablespoons crumbled queso fresco cheese, 2 tablespoons pickled jalapeño slices, and the cilantro. Serve with the lime wedges.
