1To a bowl, add Hugo Maggie, soy sauce, avocado oil, the juice of one lime, the juice of half an orange or one small little orange, 2 teaspoons of garlic salt, 1 teaspoon of ground cumin, chili powder, oregano, black pepper, and half a teaspoon of salt.
2To a bowl, add Hugo Maggie, soy sauce, avocado oil, the juice of one lime, the juice of half an orange or one small little orange, 2 teaspoons of garlic salt, 1 teaspoon of ground cumin, chili powder, oregano, black pepper, and half a teaspoon of salt.
3To a bowl, add Hugo Maggie, soy sauce, avocado oil, the juice of one lime, the juice of half an orange or one small little orange, 2 teaspoons of garlic salt, 1 teaspoon of ground cumin, chili powder, oregano, black pepper, and half a teaspoon of salt.
4Mix it all until everything is well combined.
5Mix it all until everything is well combined.
6Mix it all until everything is well combined.
7Pour the marinade over 2 pounds of ranchera steak, making sure to fully coat each piece of steak.
8Pour the marinade over 2 pounds of ranchera steak, making sure to fully coat each piece of steak.
9Pour the marinade over 2 pounds of ranchera steak, making sure to fully coat each piece of steak.
10Cover the meat and allow it to marinate overnight or for at least 2 hours.
11Cover the meat and allow it to marinate overnight or for at least 2 hours.
12Cover the meat and allow it to marinate overnight or for at least 2 hours.
13Take the marinated meat out of the refrigerator and allow it to come to room temperature.
14Take the marinated meat out of the refrigerator and allow it to come to room temperature.
15Take the marinated meat out of the refrigerator and allow it to come to room temperature.
16Over high heat, roast five hatch or Anaheim peppers, along with five tomatillos, a small piece of onion, and one jalapeño or chile serrano, ensuring they are nicely roasted all around.
17Over high heat, roast five hatch or Anaheim peppers, along with five tomatillos, a small piece of onion, and one jalapeño or chile serrano, ensuring they are nicely roasted all around.
18Over high heat, roast five hatch or Anaheim peppers, along with five tomatillos, a small piece of onion, and one jalapeño or chile serrano, ensuring they are nicely roasted all around.
19Once the tomatillos have changed color, transfer them to the blender cup, along with the chile serrano or jalapeño, and piece of onion.
20Once the tomatillos have changed color, transfer them to the blender cup, along with the chile serrano or jalapeño, and piece of onion.
21Once the tomatillos have changed color, transfer them to the blender cup, along with the chile serrano or jalapeño, and piece of onion.
22When the chiles are nice and roasted, transfer them to a plate and cover them to sweat.
23When the chiles are nice and roasted, transfer them to a plate and cover them to sweat.
24When the chiles are nice and roasted, transfer them to a plate and cover them to sweat.
25To the blender cup with the tomatillos and peppers, add one garlic clove, a handful of cilantro, and half a teaspoon of salt.
26To the blender cup with the tomatillos and peppers, add one garlic clove, a handful of cilantro, and half a teaspoon of salt.
27To the blender cup with the tomatillos and peppers, add one garlic clove, a handful of cilantro, and half a teaspoon of salt.
28Blend until smooth to make the salsa.
29Blend until smooth to make the salsa.
30Blend until smooth to make the salsa.
31Set the salsa aside.
32Set the salsa aside.
33Set the salsa aside.
34After a few minutes, peel the roasted chiles.
35After a few minutes, peel the roasted chiles.
36After a few minutes, peel the roasted chiles.
37Remove the stem and seeds from the chiles, then cut them into strips and then little squares.
38Remove the stem and seeds from the chiles, then cut them into strips and then little squares.
39Remove the stem and seeds from the chiles, then cut them into strips and then little squares.
40Set the prepared chiles aside.
41Set the prepared chiles aside.
42Set the prepared chiles aside.
43Heat up your pan over high heat.
44Heat up your pan over high heat.
45Heat up your pan over high heat.
46Once nice and hot, place your steaks in the pan and cook them 2 minutes per side.
47Once nice and hot, place your steaks in the pan and cook them 2 minutes per side.
48Once nice and hot, place your steaks in the pan and cook them 2 minutes per side.
49After 2 minutes, remove the steaks from the heat and repeat the process with the rest of the steaks.
50After 2 minutes, remove the steaks from the heat and repeat the process with the rest of the steaks.
51After 2 minutes, remove the steaks from the heat and repeat the process with the rest of the steaks.
52Chop the cooked steak.
53Chop the cooked steak.
54Chop the cooked steak.
55Return the chopped meat to the pan over medium-high heat.
56Return the chopped meat to the pan over medium-high heat.
57Return the chopped meat to the pan over medium-high heat.
58Add the roasted peppers to the meat and cook them together for a minute.
59Add the roasted peppers to the meat and cook them together for a minute.
60Add the roasted peppers to the meat and cook them together for a minute.
61After the minute, add the salsa and mix it together.
62After the minute, add the salsa and mix it together.
63After the minute, add the salsa and mix it together.
64Allow it to cook for a few minutes.
65Allow it to cook for a few minutes.
66Allow it to cook for a few minutes.
67After a couple of minutes, top it with queso Oaxaca and allow the cheese to melt.
68After a couple of minutes, top it with queso Oaxaca and allow the cheese to melt.
69After a couple of minutes, top it with queso Oaxaca and allow the cheese to melt.