Huaraches de Asada on the Blackstone Griddle

Karina brings big comfort and bold flavor to the griddle with these Huaraches de Asada, layered with beans, crispy meat, fresh veggies, and a homemade salsa molcajete. From charring the chiles to mashing everything by hand, this cook is all about keeping it simple, flavorful, and rooted in tradition. It’s the kind of meal that feels quick, satisfying, and straight from the heart.

Huaraches de Asada: https://blackstoneproducts.com/blogs/recipes/huaraches-de-asada

Ingredients
Asada:
2 lbs thin-cut steak (grilling beef)
Juice of 1 lemon
1 tbsp Blackstone Tequila Lime seasoning
1 tbsp Jugo Maggi
1 tsp garlic powder
Salt, to taste

Salsa Molcajete:
3 Roma tomatoes
6 serrano chiles
4 small garlic cloves
Juice of ½ lemon
Small handful cilantro, finely chopped
Salt, to taste

For Assembly:
Store-bought huaraches
Oil, for the griddle
Refried beans
Shredded lettuce
Diced white onion
Sour cream
Queso cotija, crumbled
Cilantro (optional garnish)

Directions
1. Season the thin-cut steak with lemon juice, Tequila Lime seasoning, Jugo Maggi, garlic powder, and salt. Mix until evenly coated and set aside.

2. Preheat the Blackstone griddle to medium-high heat. Place the Roma tomatoes and serrano chiles directly on the griddle and char on all sides, covering briefly to help them soften. Remove from the griddle and set aside.

3. Cook the seasoned steak on the griddle until fully cooked through and lightly charred on the edges. Chop into bite-sized pieces directly on the griddle and keep warm.

4. To make the salsa molcajete, mash the garlic cloves with a pinch of salt in a molcajete until a paste forms. Add the serrano chiles and mash, then add the charred tomatoes and continue mashing until slightly chunky. Stir in lemon juice and chopped cilantro, adjusting salt to taste.

5. Lightly oil the griddle and warm the huaraches until crisp around the edges and soft in the center.

6. To assemble, spread refried beans over each huarache. Top with chopped asada, shredded lettuce, diced white onion, salsa molcajete, a drizzle of sour cream, and crumbled queso cotija. Garnish with cilantro if desired and serve immediately.

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