Drizzle the ribeye steak with olive oil and rub it in as a binder. Season generously with Carne Asada seasoning and let the steak rest so the seasoning adheres.
In a pan with oil over medium heat, blister the tomatoes, tomatillos, dried chili pods, serrano pepper, about a quarter of the onion, and garlic until charred on all sides. Remove from heat and let cool for 5-10 minutes.
Add the roasted vegetables, half a cup of fresh cilantro, the juice of one lime, Garlic and Lime seasoning, black pepper, cumin, Maggi seasoning, and a splash of beer to a blender. Pulse until slightly chunky, then taste and adjust salt and lime. Refrigerate for at least 30 minutes before serving.
Grill the steak over high heat until it reaches your desired doneness. Let the steak rest, then slice it thinly against the grain.
Warm the corn tortillas. Assemble the tacos by spreading mashed avocado on the tortillas, followed by the sliced steak, diced onion, fresh cilantro, and the homemade salsa. Squeeze extra lime juice on top and serve.
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