Season the thin-cut steak with lemon juice, Tequila Lime seasoning, Jugo Maggi, garlic powder, and salt. Mix until evenly coated and set aside.
Preheat the Blackstone griddle to medium-high heat. Place the Roma tomatoes and serrano chiles directly on the griddle and char on all sides, covering briefly to help them soften. Remove from the griddle and set aside.
Cook the seasoned steak on the griddle until fully cooked through and lightly charred on the edges. Chop into bite-sized pieces directly on the griddle and keep warm.
To make the salsa molcajete, mash the garlic cloves with a pinch of salt in a molcajete until a paste forms. Add the serrano chiles and mash, then add the charred tomatoes and continue mashing until slightly chunky. Stir in lemon juice and chopped cilantro, adjusting salt to taste.
Lightly oil the griddle and warm the huaraches until crisp around the edges and soft in the center.
To assemble, spread refried beans over each huarache. Top with chopped asada, shredded lettuce, diced white onion, salsa molcajete, a drizzle of sour cream, and crumbled queso cotija. Garnish with cilantro if desired and serve immediately.
Season the thin-cut steak with lemon juice, Tequila Lime seasoning, Jugo Maggi, garlic powder, and salt. Mix until evenly coated and set aside.
Preheat the Blackstone griddle to medium-high heat. Place the Roma tomatoes and serrano chiles directly on the griddle and char on all sides, covering briefly to help them soften. Remove from the griddle and set aside.
Cook the seasoned steak on the griddle until fully cooked through and lightly charred on the edges. Chop into bite-sized pieces directly on the griddle and keep warm.
To make the salsa molcajete, mash the garlic cloves with a pinch of salt in a molcajete until a paste forms. Add the serrano chiles and mash, then add the charred tomatoes and continue mashing until slightly chunky. Stir in lemon juice and chopped cilantro, adjusting salt to taste.
Lightly oil the griddle and warm the huaraches until crisp around the edges and soft in the center.
To assemble, spread refried beans over each huarache. Top with chopped asada, shredded lettuce, diced white onion, salsa molcajete, a drizzle of sour cream, and crumbled queso cotija. Garnish with cilantro if desired and serve immediately.
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