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Adobo Wagyu Beef Tacos with Pickled Onions

Adobo Wagyu Beef Tacos with Pickled Onions

Prep Time: 4-24 Hours (Depending on Marinating and Pickling Time)
Cook Time: 20 Minutes
Servings: 3
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Brandyn Baker @blackdog_bbq


Pickled Onions
  • 1 Red Onion (peeled, sliced)
  • 1 CUP Distilled White Vinegar
  • 1 CUP Water
  • 3 TBSP Sugar
  • 1 TBSP Salt
  • 1/4 CUP Fresh Cilantro


            • Chef’s Knife
            • Outdoor Propane Burner or Stove
            • Wooden Spoon
            • Spatula
            • Gallon-Size Ziploc Bag
            • Small Bowl
            • Cast Iron Skillet
            • Griddle
            • Cutting Board
            • Large Mason Jar
            • Saucepot

            FIRST STEP

            Take the Fullblood Wagyu beef for fajitas out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.


            Place the peeled and sliced red onion in a large mason jar, and set it aside.

            Add distilled white vinegar, water, sugar, and 1 tablespoon of salt to a saucepot over high heat.

            Stir the mixture until the sugar and salt have dissolved.

            Then, take the saucepot off of the heat, and let it cool.

            After about 5 minutes, pour the pickling mixture into the mason jar with the onions.

            Set the jar aside until it comes to room temperature.

            Then, cover the mason jar with a lid, and refrigerate the onions for at least 2 hours. The pickled onions will be done when they turn a light shade of pink.

            NOTE: I recommend making the pickled onions a day before and letting them sit in the refrigerator for 24 hours. That way, they are ready to go at dinner time!


            Trim the Fullblood Wagyu beef for fajitas of any excess fat.

            Cut the Wagyu beef into 1-inch pieces, and place it in a gallon-size Ziploc bag.

            In a small bowl, combine the minced garlic, cumin, oregano, 1 teaspoon of salt, black pepper, and orange juice.

            Stir to combine. This is your marinade.

            Pour the marinade over the fajita meat, and seal the Ziploc bag.

            Place the bag in the refrigerator, and allow the Wagyu beef to marinate for at least 2 hours.

            Once the beef has marinated, pour out the excess liquid.

            Pat the marinated Wagyu beef dry, and set it aside until ready to use.


            Place a cast iron skillet over high heat on an outdoor propane burner (or stove), and add the olive oil.

            Once the skillet begins to smoke, add the marinated Wagyu beef in batches.

            Cook for about 5-10 minutes until all sides are browned. Scoop the cooked Wagyu beef into a large bowl.

            Then, repeat the process with the remaining Wagyu beef.

            Set the bowl of cooked Wagyu beef aside until ready to use.

            Keep the burner (or stove) on for the following step.

            Place the griddle over high heat. Once the griddle begins to smoke, add a small tortilla.

            Layer half of the tortilla with shredded cheese, the cooked Wagyu beef, the pickled onions, and more shredded cheese (if desired).

            When the tortilla begins to bubble, flip the empty half of the tortilla over the layered half (essentially, fold the taco). Press down firmly.

            After about 30 seconds, once the taco has set, flip it over to brown the other side of the tortilla/taco.

            Repeat this process with the remaining tortillas.

            FINAL STEPS

            Once the six Wagyu beef tacos have been made, place them on a platter, and garnish with cilantro.

            Serve while warm, and enjoy!

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