In a large skillet, add just enough of the oil so it reaches about 1/4 inch up the side. Heat to 350° F, or until a pinch of bread tossed in sizzles and turns a nice golden brown in a couple of minutes.
Season one side of the steaks with Worcestershire sauce, Adobo, and pepper.
Season the other side with hot sauce, Adobo, and pepper
On a platter or plate, spread the cornstarch
In a medium-size bowl, make a wet batter by mixing 1 1/2 cups flour with the stock, milk, egg, chili powder, salt, paprika, and pepper. (If too thick, add more milk...the consistency should be like a thin/runny milk shake)
On a separate platter, add remaining flour plus 1 tbsp of the Adobo seasoning, mix well.
Dredge the prepared steaks in the corn starch.
Add the steaks to the wet batter. Let excess drip off.
Add to the flour mixture.
Working in batches, carefully place the steaks in the hot oil.
Cook for about 8 minutes, or until golden brown. Approx. 4 minutes per side
Drain for a couple minutes on plate lined with paper towels. (Keep cooked steaks in low-temp oven (200°F) until ready to serve.)