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Wagyu Beef Chile Verde Enchiladas
Prep Time: 1 Hour
Cook Time: 4 Hours
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Chef Melanie Hammericksen
Take the Fullblood Wagyu bottom round roast out of the freezer, and place it in the refrigerator 48 hours before starting this recipe.
PREPARING THE CHILE VERDE SAUCE
Preheat the oven to 450°F.
Place the husked tomatillos, peeled and quartered yellow onions, stemmed serrano peppers, and stemmed, seeded, and quartered poblano peppers in a large bowl.
Add the grapeseed oil to the bowl with the ingredients. Toss to coat. This is your tomatillo mixture.
Place the tomatillo mixture on a baking sheet.
Next, rub the cut end of the garlic heads with oil.
Then, place the garlic heads cut-end-down on the baking sheet.
Roast the tomatillo mixture and garlic heads for 30 minutes or until nicely browned.
Remove the baking sheet from the oven, and let the roasted ingredients cool.
Squeeze the roasted garlic from the head, and place it in a blender.
Then, add the roasted and cooled tomatillo mixture to the blender as well.
Lastly, add the chopped cilantro, chopped green onion, lime juice, kosher salt, and black pepper to the blender.
Blend until smooth, and reserve. This is your chile verde sauce.
PREPARING THE WAGYU BEEF
Make sure you've cut your Fullblood Wagyu bottom round roast into 2-inch cubes.
Heat a large Dutch oven over medium-high heat with 3 tablespoons of grapeseed oil.
Season the Wagyu beef with kosher salt and freshly ground black pepper.
Divide the beef into two batches. Once the oil is hot, add the first batch of Wagyu beef to the Dutch oven, and brown on all sides. Set the first batch of browned beef in a bowl, and reserve.
Repeat the process with the second batch of Wagyu beef.
Once all of the Wagyu beef is browned, place it back in the Dutch oven.
Add in the beef stock and half of the chile verde sauce to the Dutch oven.
NOTE: You will reserve the other half of the chile verde sauce for dipping the tortillas and topping the enchiladas.
Bring the contents of the Dutch oven up to a simmer. Then, reduce the heat to low.
Cover the Dutch oven with a lid, and let the Wagyu beef braise for 3 hours.
PREPARING THE FILLING
Once the Wagyu beef has braised, let it cool slightly. Then, place the Wagyu beef in a large bowl, and shred.
Then, add the frozen corn and 2 cups of the shredded jack cheese to the bowl with the shredded beef.
Mix to combine, and season to taste with kosher salt and freshly ground black pepper.
PREPARING THE ENCHILADAS
Heat the remaining chile verde sauce in a large saucepan over medium-low heat.
Once warmed, turn off the heat.
Working with one tortilla at a time, coat each tortilla in the chile verde sauce. Then, place a 1/2 cup of filling on top of the sauce-coated tortilla.
Roll up the assembled enchilada, and place it in the casserole dish.
Repeat the process until all of the filling has been utilized.
Take the remaining chile verde sauce (that was used to coat the tortillas), and pour it over the enchiladas in the casserole dish.
Then, top the enchiladas with the remaining shredded jack cheese.
Bake the enchiladas at 350°F until the cheese is bubbly and golden brown. Then, remove the dish from the oven.
Sprinkle the Wagyu beef enchiladas with minced green onions, serve, and enjoy!
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