In a large bowl, mix the tequila lime seasoning, garlic powder, onion powder, black pepper, meat seasoning, and salt. Add the chopped ranchera meat, drizzle with cooking oil, and toss well to coat.
Preheat the Blackstone griddle to medium-high heat. Add the seasoned meat and cook, stirring occasionally, until fully cooked and slightly crispy on the edges, about 8–10 minutes. Remove from heat and set aside.
Place the tomatillos, serrano peppers, onion, and griddled garlic cloves on the griddle. Cover and let them soften and char for 7–10 minutes. Transfer the grilled ingredients to a molcajete or mortar. Add the lime juice, raw garlic cloves, and salt. Mash the garlic first, then gradually add the serrano peppers and tomatillos, mashing until well blended. Stir in the grilled onion, Knorr chicken bouillon, and any juices released during cooking. Adjust seasoning to taste.
Spread mayonnaise on the cut sides of the torta rolls. Place them mayo-side down on the griddle and toast until golden and slightly crisp, about 1 minute. Remove from the griddle.
Spread refried beans on the bottom half of each toasted roll. Layer on the cooked asada, followed by lettuce, tomato slices, onion slices, avocado slices, and sour cream. Spoon over the green salsa molcajete, then place the top half of the roll on top. Serve immediately and enjoy.
In a large bowl, mix the tequila lime seasoning, garlic powder, onion powder, black pepper, meat seasoning, and salt. Add the chopped ranchera meat, drizzle with cooking oil, and toss well to coat.
Preheat the Blackstone griddle to medium-high heat. Add the seasoned meat and cook, stirring occasionally, until fully cooked and slightly crispy on the edges, about 8–10 minutes. Remove from heat and set aside.
Place the tomatillos, serrano peppers, onion, and griddled garlic cloves on the griddle. Cover and let them soften and char for 7–10 minutes. Transfer the grilled ingredients to a molcajete or mortar. Add the lime juice, raw garlic cloves, and salt. Mash the garlic first, then gradually add the serrano peppers and tomatillos, mashing until well blended. Stir in the grilled onion, Knorr chicken bouillon, and any juices released during cooking. Adjust seasoning to taste.
Spread mayonnaise on the cut sides of the torta rolls. Place them mayo-side down on the griddle and toast until golden and slightly crisp, about 1 minute. Remove from the griddle.
Spread refried beans on the bottom half of each toasted roll. Layer on the cooked asada, followed by lettuce, tomato slices, onion slices, avocado slices, and sour cream. Spoon over the green salsa molcajete, then place the top half of the roll on top. Serve immediately and enjoy.
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