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Braised Fullblood Wagyu Beef Chile Verde Chilaquiles
Prep Time: 45 Minutes
Cook Time: 6.5 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 BRAISED WAGYU BEEF
Cut your Fullblood Wagyu steak into 2-inch cubes.
Heat a large cast iron skillet on high, and add in 3 tablespoons of grapeseed oil.
Season the Wagyu beef cubes with kosher salt and freshly ground black pepper.
Once the pan is slightly smoking, add in the beef. Sear on all sides for about 2 minutes per side.
Add in the tomatillos, and blister them.
Once the tomatillos are blistered and slightly browned, remove the Wagyu beef from the pan and place it in a crock pot.
Add the diced yellow onion, diced jalapenos, and diced poblano peppers to the skillet (with the tomatillos), and saute for 3 minutes.
Then, add in the chicken stock and smashed garlic.
Cook until the onions are softened and the chicken stock is reduced by half.
Add the contents of the cast iron skillet to a blender. Add the chopped cilantro to the blender as well. Blend until smooth.
Once smooth, season the salsa verde with kosher salt and hot sauce.
Add half of the salsa to the crock pot (with the seared Wagyu beef), and refrigerate the other half.
Set the crock pot on high for 6 hours, and secure the lid.
PREPARING THE SHREDDED BEEF, FRIED TORTILLA CHIPS, AND EGGS
Once the Wagyu beef is done braising (in the crock pot), remove the beef from the sauce/braising liquid using a slotted spoon. Shred the beef.
Place the sauce/braising liquid in a medium saucepan on the stove. Reduce by half.
Once reduced, add in the shredded beef. Season to taste with kosher salt and freshly ground black pepper. Reserve.
If you are making your own tortilla chips, heat a large cast iron skillet over medium-high heat. Add in a 1/2 cup of grapeseed oil.
Make sure your tortillas are quartered.
Once the skillet is hot, fry 6-7 tortilla pieces at a time until golden brown on both sides.
Transfer them to a plate lined with paper towels, and season them with kosher salt.
Repeat the process until all of the tortillas are fried.
Cook the eggs to over easy, over medium, or scrambled (whatever you prefer). Place the eggs on a plate, and tent with foil.
In a large bowl, toss the tortilla chips lightly with the salsa verde (that you reserved in the refrigerator), and divide everything between 6 plates.
Top the chips with Cotija cheese, cooked black beans, thinly sliced jalapenos, thinly sliced radishes, avocado slices, and crema.
Lastly, add the shredded Wagyu beef and cooked eggs to each plate.
Serve immediately, and enjoy!
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