Recipe of Favorite Wagyu Beef & Poblano Pepper Enchiladas

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, wagyu beef & poblano pepper enchiladas. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Wagyu Beef & Poblano Pepper Enchiladas is one of the most popular of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Wagyu Beef & Poblano Pepper Enchiladas is something which I have loved my whole life.

To begin with this recipe, we must first prepare a few components. You can cook wagyu beef & poblano pepper enchiladas using 25 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Wagyu Beef & Poblano Pepper Enchiladas:

1. Take 1 Double 8 Cattle Company Fullblood Wagyu Chuck Under Blade Roast (cut into 2 inch chunks)
2. Prepare 2 TBSP Grapeseed Oil
3. Make ready 1 CUP Crushed Tomato
4. Prepare 1 Yellow Onion (julienned)
5. Get 5 Garlic Cloves (smashed)
6. Prepare 2 Dried Ancho Chile Pepper Pods (stems removed)
7. Make ready 3 CUP Beef Stock
8. Take Kosher Salt & Freshly Ground Black Pepper (to season)
9. Prepare Fixings
10. Prepare 24 (5 Inch) Corn Tortillas
11. Make ready 12 OZ Jack Cheese
12. Prepare 12 OZ Queso Fresco Cheese
13. Prepare 2 Poblano Chiles (julienned)
14. Make ready 1 Yellow Onion (julienned)
15. Get 2 BUNCH Green Onion (minced)
16. Prepare 1 CUP Sour Cream
17. Take Enchilada Sauce
18. Make ready 2 CUP Tomato Purée
19. Take 5 Garlic Cloves (smashed)
20. Prepare 1/2 Yellow Onion (diced)
21. Get 2 Ancho Chile Pods (stems removed)
22. Get 1 Guajillo Chile Pod (stem removed)
23. Prepare Kosher Salt & Freshly Ground Black Pepper (to season)
24. Get 1 TBSP Hot Sauce
25. Prepare 1 TBSP Lemon Juice

Steps to make Wagyu Beef & Poblano Pepper Enchiladas:

1. PREPARING THE CROCK POT INGREDIENTS - Heat a large sauté pan on medium-high heat with 2 tablespoons of grapeseed oil. Cut your Fullblood Wagyu 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.
2. 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.
3. PREPARING THE ENCHILADAS - 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.
4. 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 soft-ened (usually takes about 10 minutes). Add them to the bowl with the beef and onions.This is your enchilada filling.
5. PREPARING THE ENCHILADA SAUCE - Add the tomato purée, smashed garlic cloves, diced yellow onion, Ancho chile pods, and Guajillo chile pod to a medi-um-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.
6. COOKING THE ENCHILADAS - 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.
7. Then, top each dish with the queso fresco and grated jack cheese, and place the dishes in the oven. Cook for 35 minutes.
8. FINAL STEPS - After the enchiladas have cooked, sprinkle them with minced green onion and a dollop of sour cream. Serve warm, and enjoy!

So that is going to wrap this up for this exceptional food wagyu beef & poblano pepper enchiladas recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!