Fullblood Wagyu Beef Tequila Tacos

Directions

1. Tools - Gas Grill or BBQ
2. PREPARING THE AVOCADO CORN SALSA Begin making the salsa by small dicing the avocado, tomatoes, red onion and jalapeño. Place them in a bowl. Shuck the corn, then cut the kernels off the cob. Add the corn kernels to the bowl (The crunch of raw corn will reinforce the sweetness of the fresh avocado). Mince the cilantro, and juice the two limes. Add the minced cilantro, lime juice, and red wine vinegar to the bowl. Season everything in the bowl with salt and freshly ground black pepper to taste. Set the salsa aside.
3. PREPARING THE SRIRACHA AIOLI To make the sriracha aioli, combine the mayonnaise and sriracha in a bowl. Season everything in the bowl with salt and freshly ground black pepper to taste. Set the aioli aside.
4. PREPARING THE FULLBLOOD WAGYU CHUCKEYE STEAK Combine the following marinade ingredients (tequila, cilantro, brown sugar, olive oil, white vinegar, cumin, chili powder) in a bowl. This is your marinade. Season the Fullblood Wagyu chuckeye steak with salt and freshly ground black pepper, and place it in a container. Cover the steak with the marinade by pouring the marinade into the container. Then, place the steak/container in the refrigerator for at least 30 minutes. Remove the marinated Fullblood Wagyu chuckeye steak from the container, and place it on a preheated grill at 400°F. Cook the steak for 6 minutes on each side or until it reaches an internal temperature of 125°F. Allow the steak to rest for 10 minutes before slicing.
5. FINAL STEPS To assemble the Wagyu beef tequila tacos, begin by gently warming the tortillas on the grill for 15 seconds. Then, place some sriracha aioli on top of the tortillas. Add a couple of slices of marinated and grilled Fullblood Wagyu chuckeye steak. Top with the avocado corn salsa, cotija cheese, and fresh cilantro. Serve warm, and enjoy!