Get a saucepan over medium heat, pour in vegetable oil, and allow it to heat up. Add in the onions, garlic, pasilla chilies, and guajillo chili. Allow them to fry until they are slightly brown.

Add in the tomatoes with a cup of water and a pinch of salt. Allow it to cook for about two minutes while stirring, then reduce the heat to allow, and allow the sauce to simmer for about 5 minutes.

Turn off the heat, and allow the sauce to cool down a bit. Pour it into a high-speed blender, and blend until smooth.

Get your flank steak or skirt steak, then pat it dry.

Season the steak with garlic powder, ground black pepper, and salt.

Add the vegetable oil to a pan on medium heat, sear the steak, and make sure each side is golden brown.

You can add the meat back to the pan with sauce, and allow it to simmer on low heat for another 10-15 minutes.

Get an oven pan, layer the cream cheese on the bottom, and add the Chihuahua cheese, onion, tomato, and half of the cooked rice.

Add the steak on top of the ingredients in the pan, then top up with some cheese, tomato, and onion.

Now, preheat your oven to 375°F (or 190°C), then place the pan and bake for 20 to 30 minutes.

Allow the meat to rest before slicing, then cover with the sauce and serve with avocado slices on top.