In a bowl, season the carne ranchera with Jugo Maggi, Street Taco seasoning, garlic powder, onion powder, and lemon juice. Let it sit while prepping the other ingredients.
Heat the Blackstone griddle to medium-high heat. Add the meat whole and let it cook without chopping until nicely browned and cooked through.
While the meat is cooking, peel and chop the potatoes into fries. Season them with Ravens Hot seasoning, black pepper, and garlic powder.
On the other side of the griddle, add the fries with a little oil. Cover them to soften, then uncover towards the end to let them crisp up.
In the middle of the griddle, roast the Serrano chiles, onion, and garlic cloves until they are slightly charred.
Blend the roasted chiles, onion, and garlic with cilantro, avocados, Knorr chicken bouillon, lemon juice, and water until smooth. Adjust water if needed for desired consistency.
Once the meat is fully cooked, remove it from the griddle and chop it into bite-sized pieces.
Serve fries on a plate, top with chopped carne asada, drizzle with avocado salsa, and add pico de gallo and sour cream.
