Karina's Tacos Perrónes on the Blackstone Griddle

Karina brings the heat with her Tacos Perrónes, serving up marinated ranchera, melted cheese, beans, and that fiery molcajete salsa she swears could fix any mood. She laughs through the chaos, reminding everyone that good food and a little “familia” love are the real secret ingredients.

Tacos Perrónes: https://blackstoneproducts.com/blogs/recipes/tacos-perrones

Ingredients
Asada
2 lbs ranchera beef
1 tbsp Chef Merito Meat Seasoning
1 tbsp Blackstone Street Taco Seasoning
1 tsp garlic powder
1 cup orange juice
1 Mexican beer
Small handful fresh cilantro, chopped (plus extra for topping)
Flour tortillas
Melting cheese (Oaxaca, mozzarella, quesadilla cheese)
1 cup whole beans, warmed
1/2 white onion, finely chopped
Queso fresco, crumbled
Lemon wedges

Salsa Molcajete
6 tomatillos
8 serrano peppers
3 garlic cloves
Salt, to taste
Juice of 1 lemon
1 tsp Knorr chicken bouillon
Extra chopped cilantro

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

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

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. Serve immediately for the best flavor and texture.

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