How to Prepare Appetizing Braised Wagyu Beef Chile Verde Chilaquiles

Braised Wagyu Beef Chile Verde Chilaquiles.

Braised Wagyu Beef Chile Verde Chilaquiles You can have Braised Wagyu Beef Chile Verde Chilaquiles using 24 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Braised Wagyu Beef Chile Verde Chilaquiles

  1. You need 1 of Double 8 Cattle Company Fullblood Wagyu Bottom Round Steak (cut into 2-inch cubes).
  2. Prepare 3 TBSP of Grapeseed Oil.
  3. You need 1 LB of Tomatillos (husk removed).
  4. You need 1 of Large Yellow Onion (large diced).
  5. You need 2 of Jalapenos (large diced).
  6. You need 2 of Poblano Peppers (large diced).
  7. Prepare 1 BUNCH of Cilantro (rough chopped).
  8. Prepare 8 of Garlic Cloves (smashed).
  9. You need 3 CUP of Chicken Stock.
  10. It's 1 TBSP of Hot Sauce.
  11. You need 2 TSP of Kosher Salt (plus additional to season).
  12. It's of Freshly Ground Black Pepper (to season).
  13. Prepare of Tortillas.
  14. You need 20 of Corn Tortillas (cut into quarters) (alternative: use corn tortilla chips).
  15. It's 1/2 CUP of Grapeseed Oil.
  16. Prepare of Kosher Salt (to season).
  17. It's of For Serving.
  18. Prepare 4 OZ of Crumbled Cotija Cheese.
  19. You need 1 CUP of Cooked Black Beans.
  20. You need 8 of Radishes (thinly sliced).
  21. Prepare 2 of Jalapenos (thinly sliced).
  22. Prepare 12 of Eggs (over easy, over medium, or scrambled).
  23. It's 1 CUP of Crema.
  24. Prepare 2 of Avocados (peeled, pitted, and sliced).

Braised Wagyu Beef Chile Verde Chilaquiles step by step

  1. PREPARING THE BRAISED WAGYU BEEF Cut your Fullblood Wagyu steak into 2-inch cubes.Heat a large cast iron skillet on high, & add in 3 tablespoons of grapeseed oil. Season the Wagyu beef cubes with kosher salt and freshly ground black pepper. Once the pan is slightly smoking, add in the beef. Sear on all sides for about 2 minutes per side. Add in the tomatillos, and blister them. Once the tomatillos are blistered and slightly browned, remove the Wagyu beef from the pan and place it in a crock pot.
  2. Add the diced yellow onion, diced jalapenos, and diced poblano peppers to the skillet (with the tomatillos), and saute for 3 minutes.Then, add in the chicken stock and smashed garlic. Cook until the onions are softened and the chicken stock is reduced by half. Add the contents of the cast iron skillet to a blender. Add the chopped cilantro to the blender as well. Blend until smooth. Once smooth, season the salsa verde with kosher salt and hot sauce..
  3. Add half of the salsa to the crock pot (with the seared Wagyu beef), and refrigerate the other half. Set the crock pot on high for 6 hours, and secure the lid..
  4. PREPARING THE SHREDDED BEEF, FRIED TORTILLA CHIPS, AND EGGS Once the Wagyu beef is done braising (in the crock pot), remove the beef from the sauce/braising liquid using a slotted spoon. Shred the beef. Place the sauce/braising liquid in a medium saucepan on the stove. Reduce by half. Once reduced, add in the shredded beef. Season to taste with kosher salt and freshly ground black pepper. Reserve.If you are making your own tortilla chips, heat a large cast iron skillet over medium-high heat..
  5. Add in a 1/2 cup of grape-seed oil. Make sure your tortillas are quartered. Once the skillet is hot, fry 6-7 tortilla pieces at a time until golden brown on both sides. Transfer them to a plate lined with paper towels, and season them with kosher salt. Repeat the process until all of the tortillas are fried. Cook the eggs to over easy, over medium, or scrambled (whatever you prefer). Place the eggs on a plate, and tent with foil..
  6. FINAL STEPS In a large bowl, toss the tortilla chips lightly with the salsa verde (that you reserved in the refrigerator), and divide every-thing between 6 plates. Top the chips with Cotija cheese, cooked black beans, thinly sliced jalapenos, thinly sliced radishes, avocado slices, and crema. Lastly, add the shredded Wagyu beef and cooked eggs to each plate. Serve immediately, and enjoy!.


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