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Wagyu Beef & Poblano Pepper Enchiladas

Fullblood Wagyu Beef Chuck Under Blade Roast and Poblano Pepper Enchiladas 

Prep Time: 1 Hour 
Cook Time: 7 Hours
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen


  • 1 Double 8 Cattle Company Fullblood Wagyu Beef Chuck Under Blade Roast(cut into 2 inch chunks)
  • 2 TBSP Grapeseed Oil
  • 1 CUP Crushed Tomato
  • 1 Yellow Onion (julienned)
  • 5 Garlic Cloves (smashed)
  • 2 Dried Ancho Chile Pepper Pods (stems removed)
  • 3 CUP Beef Stock
  • Kosher Salt (to season)
  • Freshly Ground Black Pepper (to season)


  • 24 (5 Inch) Corn Tortillas
  • 12 OZ Jack Cheese
  • 12 OZ Queso Fresco Cheese
  • 2 Poblano Chiles (julienned)
  • 1 Yellow Onion (julienned)
  • 2 BUNCH Green Onion (minced)
  • 1 CUP Sour Cream

Enchilada Sauce

  • 2 CUP Tomato Purée
  • 5 Garlic Cloves (smashed)
  • 1/2 Yellow Onion (diced)
  • 2 Ancho Chile Pods (stems removed)
  • 1 Guajillo Chile Pod (stem removed)
  • Kosher Salt (to taste)
  • Freshly Ground Black Pepper (to taste)
  • 1 TBSP Hot Sauce
  • 1 TBSP Lemon Juice


  • Crock Pot
  • Blender
  • Large Sauté Pan
  • Stainless Steel Pot
  • 2 Casserole Dishes


Pull the Fullblood Wagyu chuck under blade roast from the freezer, and place it in the refrigerator 24 hours before starting this recipe.


Heat a large sauté pan on medium-high heat with 2 tablespoons of grapeseed oil.

Cut your Fullblood Wagyu beef chuck under blade roast into 2-inch chunks.

Season the roast with kosher salt and freshly ground black pepper.

Once the oil is hot, sear the pieces of beef for 3 minutes per side.

Once the beef is seared on all sides, transfer it to a crock pot. Repeat the process until all of the beef is in the crock pot.

Add the julienned onions and beef stock to the large sauté pan, and heat to a boil.

Then, add the dried Ancho chile pods to the large sauté pan.

Pour the pan ingredients (beef stock, onions, and Ancho chile pods) over the Fullblood Wagyu beef in the crock pot.

Add the crushed tomato and smashed garlic cloves to the crock pot as well.

Set the crock pot to low, and cook for 6 hours.


Once the ingredients in the crock pot are done cooking, let the beef cool (either over night in the fridge or for an hour).

Remove the Fullblood Wagyu beef and as much of the onions as you can from the crock pot, and place them in a large bowl.

Transfer the crock pot liquid into a large sauté pan, and reduce the liquid on medium-high heat until reduced to 1 cup of liquid. Stir occasionally during this process.

Transfer the reduced liquid to the bowl with the beef and onions. Mix ingredients together.

Sauté the julienned Poblano peppers and yellow onions in the large sauté pan with a little bit of oil until they have softened (usually takes about 10 minutes). Add them to the bowl with the beef and onions.

This is your enchilada filling.


Add the tomato purée, smashed garlic cloves, diced yellow onion, Ancho chile pods, and Guajillo chile pod to a medium-size stainless steel pot.

Let it simmer on medium-low heat for 30 minutes, while stirring occasionally.

Place the ingredients in a blender.

Add the hot sauce and lemon juice to the blender, and purée ingredients until smooth.

Season to taste with kosher salt and freshly ground black pepper.


Preheat the oven to 375°F.

Set out two casserole dishes.

Place 1 cup of enchilada sauce on the bottom of each dish.

Lay out the tortillas on a flat surface, and place 1/2 cup of enchilada filling in each tortilla.

Roll up the tortillas, and place them in the casserole dishes on top of the enchilada sauce.

Once all of the enchilada filling is used, top the enchiladas with sauce to completely cover them.

Then, top each dish with the queso fresco and grated jack cheese, and place the dishes in the oven.

Cook for 35 minutes.


After the enchiladas have cooked, sprinkle them with minced green onion and a dollop of sour cream.

Serve warm, and enjoy!

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