- Australian Wagyu Fullblood Tasajo Steak
- White Corn Tortillas
- Monterey Cheese (Optional but recommended)
For The Salsa
- Maggi Jugo Seasoning - View on Amazon
- Mexico Lindo Picante Negra - See on Amazon
- Salsa Huichol Negra - See on Amazon
- Kikkoman Soy Sauce - View on Amazon
- 1 red onion
- 6 limes
- 1 stalk of cilantro
- 5 cloves of garlic
- Dried Chiltepin
- 1 Serrano Pepper
- 1 Habanero Pepper
- Prepare the salsa by grinding 2 garlic cloves and a pinch of salt in a mortar and pestle together with 2 chile piquin peppers
- Slice a lime and squeeze its juice into the mortar and pestle. Pour in the soy sauce, Salsa Negra, Salsa Negra with Chile de Arbol, and Jugo Maggi (about 3 tablespoons or you can add more depending on your preference). Mix all ingredients together.
- Start heating the tostadas in the grill together with Habanero pepper. Slightly grill the Habanero pepper to add flavor to the salsa.
- Leave the four tostadas on the grill for a good 15-20 minutes or more until you feel that the tostadas are firm.
- Take out the Habanero pepper from the grill and slice it in the middle. Take out its seeds to reduce the spiciness.
Chef Mario of De La Torre recommended not to peel off the skin of the grilled Habanero pepper as it adds flavor to the salsa. He also added that using a mortar and pestle is highly recommended over using a blender as the ingredients will mix better.
- Start chopping the sliced red onions and put them in a clean bowl.
- Slice the Serrano pepper in half and take out the seeds to remove its spice. Chop the Serrano pepper into small pieces and put them in the bowl.
- Chop the cilantro leaves and add them to the bowl together with other dry ingredients.
- Mix the salsa sauce and the dry ingredients together in the bowl. Add about two limes for additional flavor.
Going back to your grill, start grilling the Fullblood Tasajo Stake together with tostadas. Keep in mind to keep the Fullblood Tasajo Stake away from the flame when grilling for the first minutes until reaching the desired internal temperature before grilling it over a flame. Also, season the Fullblood Tasajo Stake generously with salt while it’s being grilled.
- Optional: add cheese to the two tostadas while they are on the grill.
- Once the grilling is complete, take out the juice from the grilled Fullblood Tasajo Steak and pour it into the salsa sauce.
- Slice the Fullblood Tasajo Steak and place it in a bowl. Pour the salsa sauce over the steak and mix well.
- Slice an avocado. Place the Fullblood Tasajo Steak with salsa sauce on the tostadas and add the avocado on top. Add some extra salsa sauce on top for added flavor. Enjoy!