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Fried Wagyu Beef Flautas with Salsa Suiza

Deep-Fried Wagyu Beef Flautas with Salsa Suiza

Prep Time: 45 Minutes
Cook Time: 17 Hours
Servings: 4 
Difficulty Level: 3
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Brandyn Baker @blackdog_bbq

INGREDIENTS

Salsa
  • 2 LB Tomatillos (peeled, halved)
  • 1 Medium Tomato (quartered)
  • 1 White Onion (peeled, chopped)
  • 3 Garlic Cloves (peeled, minced)
  • 2 1/2 CUP Water
  • 1/2 CUP Mexican Crema
  • 1 TSP Kosher Salt
Water and Four Mixture
  • 1 TBSP Flour
  • 1 TBSP Water

            Tools

            • Chef’s Knife
            • Dutch Oven
            • Cutting Board
            • Deep Fryer with 10-Quart Aluminum Pot and Propane Burner
            • Grill
            • Aluminum Foil
            • Butcher’s Twine
            • Food Processor
            • Latex Gloves
            • Instant Read Thermometer
            • Microwave
            • Pastry Brush
            • Large Bowl
            • Small Bowl
            • Paper Towels

            FIRST STEP

            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 WAGYU BOTTOM ROUND ROAST

            Preheat the grill to 190°F.

            While the grill is preheating, trim the Fullblood Wagyu bottom round roast of any excess fat.

            Once the Wagyu roast is trimmed, cut three medium-length pieces of butcher’s twine.

            Space the twine strands out evenly underneath the roast.

            Take both ends of the first piece of twine, pulling tight around the Wagyu roast, and make a knot.

            Repeat the process with the other pieces of twine, and cut off any hanging/extra twine.

            Once the Wagyu roast has been tied, generously season it with your rub of choice (chef used Meat Church).

            Allow the seasoned Wagyu roast to rest for 15 minutes.

            Then, place the Wagyu roast on the preheated grill, and allow it to cook overnight.

            NOTE: Do not leave the roast on the grill unattended. Be sure to monitor the grill while the roast cooks.

            In the morning, start checking the internal temperature every hour.

            Once the Wagyu roast registers about 165°F and a dark, mahogany bark is formed, take the roast off the grill.

            Place the Wagyu roast on two stacked sheets of aluminum foil.

            Wrap the foil tightly around the roast, leaving an opening at the top.

            Pour the beef broth in the opening. Then, close the foil around the Wagyu roast as tightly as possible.

            Increase the grill temperature to 300°F, and place the Wagyu roast back on the grill.

            PREPARING THE SALSA 

            Meanwhile, place a cast iron Dutch oven over high-heat on the stove (or propane burner).

            Add the peeled and halved tomatillos, quartered tomato, peeled and chopped white onion, minced garlic, and water to the Dutch oven.

            Bring everything to a boil. Then, reduce the heat to low.

            Simmer for about 20 minutes. Then, turn off the burner, and let the mixture rest for 5 minutes.

            Pour the mixture into a food processor, and blend until smooth.

            Add the pureed mixture back into the Dutch oven, and place it back on the stove/burner over high heat.

            Once the mixture starts to bubble, add the kosher salt and Mexican crema.

            Reduce the heat to low, and simmer for 5 minutes.

            Then, turn off the stove/burner, and set the salsa aside until ready to use.

            PREPARING THE FLAUTAS

            An hour after placing the foil-wrapped Wagyu roast back on the grill, check the temperature.

            Once the internal temperature registers 205°F and the roast is probe-tender, the roast will be done.

            NOTE: If this temperature hasn’t been reached, continue checking the internal temperature every 30 minutes. Once this temperature has been achieved, take the Wagyu roast off the grill.

            Allow the grilled Wagyu roast to rest for 30-45 minutes.

            After the Wagyu roast has cooled, shred the beef with gloved hands (or use forks to shred).

            Take half of the shredded Wagyu beef, and place it in the refrigerator as leftovers.

            Place the other half of the shredded Wagyu beef in a large bowl.

            Next, pour the peanut oil into the 10-quart aluminum fry pot, and place it over a propane burner (or use the stove).

            Turn the heat to high, and allow the oil to reach 350°F.

            While the oil is heating up, warm the tortillas in the microwave for 45 seconds.

            In a small bowl, prepare your flour and water mixture. Place it next to the bowl of shredded Wagyu beef.

            Then, place the heated tortillas on a cutting board.

            Take a tortilla, and generously brush one side with the flour and water mixture (this will help the tortillas to hold better).

            Next, cover half of the tortilla with the Wagyu shredded beef. Starting on the beef-filled side, roll the tortilla tightly.

            Set it aside, and repeat the process until all of the Wagyu beef flautas have been prepared.

            FINAL STEPS

            Once the oil in the deep fryer has registered 350°F, add the Wagyu beef flautas.

            They will develop a nice, golden-brown color after about 5 minutes.

            At this point, carefully take the flautas out of the deep fryer, and set them on a paper towel to drain the grease.

            Turn off the burner (or stove).

            Serve the Wagyu beef flautas with the salsa, and enjoy!


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