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Wagyu Beef, Roasted Poblano Pepper, Potato, and Corn Fajitas
Prep Time: 75 Minutes
Cook Time: 40 Minutes
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Chef Melanie Hammericksen
Take the Fullblood Wagyu beef for fajitas out of the freezer, and place the beef in the refrigerator 24 hours before starting this recipe.
PREPARING THE MARINADE
Add the lager style beer, lime juice, grapeseed oil, minced oregano, minced cilantro, minced garlic, ground cumin, ground coriander, ancho chile powder, and kosher salt to the blender.
Blend until smooth.
Place the Fullblood Wagyu beef for fajitas in a medium size bowl, and pour the marinade over the top.
Let the marinade sit on the beef while you prepare the peppers, corn, potatoes, and onions.
PREPARING THE POBLANO PEPPERS AND CORN
Preheat the oven to 400°F.
Place the poblano peppers over a gas burner (or on a gas grill) until completely charred on all sides.
Then, place the charred poblano peppers in a bowl. Cover the bowl with plastic wrap.
Place the two ears of corn over a gas burner (or on a gas grill) until completely charred on all sides.
Let the peppers and corn cool for 20 minutes.
PREPARING THE POTATOES
In a medium bowl, toss the diced potatoes with grapeseed oil, ground cumin, ancho chile powder, and kosher salt.
Place the contents of the bowl on a baking sheet, and roast in the oven for 20-25 minutes (or until the potatoes are soft and have crispy edges).
PREPARING THE ONIONS
Heat a medium saute pan over medium-high heat.
Add in two tablespoons of grapeseed oil, and let heat for 30 seconds.
Add in the julienned onions, and sprinkle with kosher salt.
Let the onions cook until you see some caramelization on the bottom of the pan.
Add in 1/4 cup of water, and scrape the bottom of the pan with a wooden spoon.
Keep cooking for 15-20 minutes until the onions are caramelized, while stirring occasionally.
PREPARING THE FAJITAS
Once the peppers have cooled, wipe off the char completely. In addition, remove the stem and seeds.
Cut the peppers into julienned strips, and place in a medium size bowl.
Once the corn is cool, cut the kernels off the cob, and place the corn in the bowl with the pepper strips.
Also, add the cooked potatoes and onions to the bowl.
Season to taste with kosher salt. Reserve.
Heat the tortillas in a saute pan with a little bit of grapeseed oil. Warm and slightly brown the tortillas on both sides.
Heat a large stainless steel saute pan over medium-high heat.
Add in two tablespoons of grapeseed oil, and heat until smoking slightly.
Drain off the marinade from the Wagyu beef.
Once the oil is slightly smoking, add the beef to the pan.
Cook the beef on one side and then flip to cook the other side. Reserve.
Top the warmed tortillas with a 1/3 cup of the potato, onion, and pepper mixture.
Add a few pieces of Wagyu beef to each tortilla.
Finish with a dollop of crema on top of each fajita.
Serve hot, and enjoy!
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