In a large bowl, combine the ranchera steak with orange juice, lemon juice, garlic, cilantro, Jugo Maggi, Tequila Lime seasoning, and salt. Let the meat marinate for at least 15 minutes to soak in the flavors. Heat a Blackstone griddle with a bit of oil over medium-high heat and cook the steak until it’s browned and fully cooked. Remove from the griddle and chop into small bite-sized pieces.
Place the tomatillos, onion, and garlic cloves on the griddle. Cover them and cook until softened. Lightly toast the chile de árbol peppers on the griddle for about a minute—be careful not to burn them. In a blender, add the toasted chiles, two softened tomatillos, and a pinch of salt. Blend until smooth. Then, add the remaining tomatillos, onion, and garlic and blend again until the salsa is smooth. Adjust salt to taste.
Heat a thin layer of oil on the griddle and fry each tortilla until golden and crispy. Set them on paper towels to drain excess oil.
Spread a layer of guacamole over each tostada. Top with the chopped steak, then spoon on some of the tomatillo and chile de árbol salsa. Finish with a dollop of sour cream and a generous sprinkle of crumbled cotija cheese.
