In a bowl, combine Jugo Maggi, orange juice, lemon juice, garlic powder, and Tequila Lime seasoning. Mix well, add the asada, and coat evenly. Set aside to marinate while you prepare the salsa.
Preheat the Blackstone griddle to high heat. Place the tomatillos, serrano chiles, and garlic directly on the griddle and char on all sides until blistered and softened. Remove from heat.
In a molcajete, mash the roasted garlic into a paste. Add the serranos and mash to your desired heat level, then add the tomatillos and continue mashing until smooth or slightly chunky. Stir in the chicken bouillon and cilantro, tasting and adjusting seasoning as needed.
Heat the griddle to medium-high and lightly oil if necessary. Cook the marinated asada until tender with lightly crisped edges. Chop into bite-size pieces directly on the griddle.
Warm the corn tortillas on the griddle until soft and pliable.
Assemble the tacos by filling each tortilla with asada, then topping with diced onion, cilantro, a spoonful of salsa molcajete, and a squeeze of lemon. Serve immediately.
