Hatch Chile Carne Asada Tacos

In a bowl, whisk together the Maggi seasoning, soy sauce, avocado oil, lime juice, orange juice, garlic salt, cumin, chili powder, oregano, black pepper, and salt to create the marinade.

Place the ranchera steak in a dish and pour the marinade over it, ensuring all pieces are fully coated. Cover and refrigerate to marinate for at least 2 hours, or preferably overnight.

Remove the marinated steak from the refrigerator and allow it to come to room temperature before cooking.

Over high heat, roast the Hatch chiles, tomatillos, piece of onion, and jalapeño until they are nicely charred on all sides.

Once the tomatillos have changed color and are roasted, transfer them to a blender cup along with the roasted jalapeño and onion.

Add the garlic clove, cilantro, and 1/2 teaspoon of salt to the blender. Blend until the salsa is smooth. Set aside.

Transfer the roasted Hatch chiles to a plate and cover with a plastic bag to let them sweat for a few minutes.

Once sweated, peel the chiles, remove the stems and seeds, and chop them into small squares. Set aside.

Heat a large pan or skillet over high heat. Cook the marinated steak in batches for about 2 minutes per side until cooked through.

Remove the cooked steak from the pan, let it rest for a moment, and then chop it into small, bite-sized pieces.

Return the chopped steak to the pan over medium-high heat. Add the chopped roasted Hatch chiles and cook together for one minute.

Pour the blended tomatillo salsa over the steak and chiles. Stir to combine and allow it to cook for a few minutes.

Sprinkle the shredded Oaxaca cheese evenly over the top of the mixture. Allow the cheese to melt completely.

Serve immediately with warm corn tortillas.