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In a blender, add orange juice , lime juice, garlic cloves (chopped), cilantro, achiote paste, olive oil, salt, ground black pepper, ground cumin and ancho chili powder and mix until all ingredients are well blended. Place meat in a large container or 1 gallon Ziploc bag. Pour mixture over meat and add julienned onions; mix well so that meat is evenly coated. Marinate for at least 4 hours. On a hot griddle, sear meat on both sides for about 3 minutes. Place on cutting board and chop into small pieces. If using chicken breasts, pre-heat oven to 375 degrees. Sear chicken on both sides and place in oven for about 10 minutes or until internal temperature reaches 160 degrees. Dice chicken into small pieces. Serve with salsa fresca (see below), cilantro onion mix (see below), lime wedges and heated corn tortillas.
Combine all ingredients in a medium bowl and let sit for at least 1 hour.
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