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Fry Bread Tacos with Hatch Chile Braised Wagyu Beef
Prep Time: 45 Minutes
Cook Time: 3 Hours
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Chef Melanie Hammericksen
Take the Fullblood Wagyu bottom round steak out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.
PREPARING THE HATCH CHILE SALSA
Preheat the oven to 450°F.
On a rimmed baking sheet, place the hatch chiles, jalapenos, diced sweet onions, and tomatoes.
Lightly coat all items on the baking sheet with grapeseed oil. Sprinkle kosher salt and freshly ground black pepper on the ingredients as well.
Then, pour a few tablespoons of grapeseed oil onto the pan. Cut the tops off of the garlic heads off (horizontally), and place the garlic on the pan with the cut ends facing down into the oil.
Roast the vegetables for 45 minutes or until everything is caramelized and blistered.
Pull the pan from the oven, and let cool.
Once cooled, place everything except the garlic heads in a blender.
Take the garlic heads, and squeeze the garlic cloves from the heads. Place those in the blender.
Blend everything until smooth.
Add in the sherry vinegar and lime juice. Season to taste with kosher salt and freshly ground black pepper.
PREPARING THE FULLBLOOD WAGYU BOTTOM ROUND STEAK
Preheat the oven to 325°F.
Heat a large Dutch oven on medium-high heat.
Cut your Fullblood Wagyu bottom round steak into 1-inch cubes, and season the cubes with kosher salt and freshly ground black pepper.
Once the Dutch oven is hot, add in 2 tablespoons of grapeseed oil. Let it heat up.
Then, add in the Wagyu cubes. Sear them for 2 minutes on each side.
Once seared, deglaze the pan with the beef stock. Use a wooden spoon to scrape the bottom of the pan to get up all of the good bits.
Add in 3 cups of the previously prepared hatch chile salsa. Keep the rest of the salsa for serving with the tacos.
Bring the contents up to a boil, and then turn off the heat.
Place the lid on the Dutch oven. Then, place it in the preheated oven, allowing the beef to braise for 2 hours.
While the Fullblood Wagyu beef is braising, make the salsa cruda and fry bread (start the fry bread when the braised beef is about 30 minutes from being done).
PREPARING THE SALSA CRUDA
Mix the seeded and diced roma tomatoes, minced red onion, minced garlic, minced jalapenos, and minced cilantro in a bowl.
Season to taste with lime juice, kosher salt, and freshly ground black pepper.
PREPARING THE FRY BREAD
In a medium size bowl, combine the flour, baking powder, and salt.
Make a well in the center of the flour, and pour the warm water into the center.
With your hands, start working the mixture together.
Sprinkle flour on a clean work surface. Turn the dough out, and knead lightly. The dough should be soft and moist but shouldn’t stick to your hands.
Add a little flour or water as you go until you reach the correct consistency.
Roll the dough into a 3-inch-wide log, and cover with plastic wrap. Let the dough rest for 10 minutes.
Cut the dough log into 8 pieces. Roll each piece of dough into a ball, and cover with plastic wrap.
Using a rolling pin and more dusting flour, roll each dough ball into a flat round disk, about a 1/4 of an inch thick.
In a cast iron skillet, pour an inch of frying oil in. Heat over medium-high heat. The oil will take about 5 minutes to heat up. It should be 360-380°F when it is ready to fry.
One by one, fry the dough for about 2 minutes on each side or until the dough is golden and crispy.
Place the finished fry bread on a baking sheet lined with paper towels, allowing it to drain.
Pull the Dutch oven (with the braised Fullblood Wagyu beef) out of the oven.
Place the pieces of fry bread on a large platter.
Top each piece of fry bread with braised hatch chile Wagyu beef.
Then, add the shredded cabbage, salsa cruda, and hatch chile salsa to each fry bread taco.
Top with crumbled queso fresco, and serve the tacos warm.
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