Tacos Perrónes

Directions

1. 1

   Add the ranchera meat to a bowl and season with Chef Merito, Street Taco seasoning, and garlic powder. Pour in the orange juice and beer, add cilantro, and mix well. Let marinate for 20 minutes.

2. 2

   Preheat the Blackstone to medium-high. Cook the marinated meat until tender and slightly charred on the edges. Chop into bite-sized pieces on the griddle and set aside.

3. 3

   Place the tomatillos and serrano peppers directly on the griddle. Char on all sides, then remove and set aside.

4. 4

   In a molcajete, mash the garlic cloves with salt to form a paste. Add lemon juice, then the charred tomatillos and serranos, and mash to your preferred consistency. Stir in Knorr and cilantro; taste and adjust seasoning.

5. 5

   Warm a flour tortilla on the Blackstone and add melting cheese. Let the cheese fully melt.

6. 6

   Assemble the taco by adding chopped asada over the melted cheese. Top with whole beans, chopped onion, cilantro, salsa molcajete, crumbled queso fresco, and a squeeze of fresh lemon.

7. 7

   Serve immediately for the best flavor and texture.