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.
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.
Place the tomatillos and serrano peppers directly on the griddle. Char on all sides, then remove and set aside.
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.
Warm a flour tortilla on the Blackstone and add melting cheese. Let the cheese fully melt.
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.
Serve immediately for the best flavor and texture.
