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Crispy Wagyu Beef and Lime Tostadas

Crispy Wagyu Beef and Lime Tostadas

Prep Time: 1 Hour
Cook Time: 4 Hours (Includes Braising Time)
Servings: 4
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen


  • 1 Large Sweet Onion (julienned)
  • 2 OZ Butter
  • 2 TSP Kosher Salt
  • 3 TBSP Grapeseed Oil
Wagyu Beef Mixture
  • 1 TSP Kosher Salt
  • 2 TSP Ground Cumin
  • 5 Garlic Cloves (minced)
  • 1/2 CUP Lime Juice
  • 3 TBSP Fresh Oregano (chopped)
  • 3 Roma Tomatoes (small diced)
  • 1/2 Red Onion (minced)
  • 2 Garlic Cloves (minced)
  • 1 Lime (juiced)
  • 1 Jalapeno (seeded and minced)
  • 1/2 CUP Fresh Cilantro (minced)
  • 1/2 TSP Kosher Salt
  • 8 Corn Tortillas
  • 3 TBSP Grapeseed Oil (plus additional as needed for frying)
  • 1 Large Avocado (peeled, pitted, and sliced)
  • 2 CUP Green Leaf Lettuce (shredded)
  • 1/2 CUP Crema or Sour Cream
  • 1 CUP Crumbled Cotija Cheese


          • Large Dutch Oven with Lid
          • Large Bowl
          • Medium Bowl
          • Large Saute Pan
          • Slotted Spoon
          • Large Plate Lined with Paper Towels

          FIRST STEP

          Take the Fullblood Wagyu bottom round steak out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.


          Heat 2 tablespoons grapeseed oil in a large Dutch oven (or pan) over medium-high heat.

          Season the Fullblood Wagyu bottom round steak with kosher salt and freshly ground black pepper.

          Once the oil is hot and slightly smoking, add in the steak.

          Sear the steak on each side for 3-4 minutes to get a nice brown crust on both sides.

          Add in the quartered sweet onion, beef stock, and bring to a simmer.

          Reduce the heat to low, and cover the Dutch oven with a lid.

          Cook on low (braising the beef) for 3 hours.

          Remove the Wagyu beef from the Dutch oven and place it in a bowl.

          Shred the beef with two forks.


          In a medium size bowl, mix together the shredded Wagyu beef, chopped fresh oregano, lime juice, kosher salt, ground cumin, and minced garlic.

          Let the Wagyu beef mixture marinate for 15 minutes.


          Mix together the diced Roma tomatoes, minced garlic, minced cilantro, seeded and minced jalapeno, kosher salt, lime juice, and minced red onion.

          Mix together, and reserve.


          Discard the braising liquid and onions from the Dutch oven.

          Return the Dutch oven to medium-high heat.

          Add in the julienned onions, butter, and 2 teaspoon of kosher salt.

          Cook the onions for about 10 minutes until caramelized.

          Remove the onions from the Dutch oven, and place them in a bowl. Reserve.

          Add in 3 tablespoons of grapeseed oil to the Dutch oven.

          Once the oil is hot add, in the shredded Wagyu beef mixture (drain off the lime juice if there is any standing in the bowl).

          Let the beef fry in the oil for 2-3 minutes until crispy.

          Use a slotted spoon to remove the beef from the Dutch oven, and mix it with the caramelized onions.


          Heat a large saute pan over medium-high heat. Add in the grapeseed oil.

          Once the oil is hot, add in one corn tortilla in at a time.

          Fry each tortilla until golden brown on both sides.

          Transfer the fried tortillas to a plate with paper towels, and allow them to drain.

          Repeat the process until all of the tortillas are fried.

          NOTE: After 3 tortillas are fried, you may need to add a little more grapeseed oil to the pan.

          FINAL STEPS

          Lay down the fried corn tortillas, and divide the onions and crispy Wagyu beef between the tortillas.

          Top with shredded lettuce, salsa, crumbled Cotija cheese, and crema.

          Put a few slices of avocado on each tortilla.

          Serve immediately, and enjoy!

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