Steps to Prepare Award-winning Braised Wagyu Beef Chile Verde Chilaquiles

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Many things affect the quality of taste from Braised Wagyu Beef Chile Verde Chilaquiles, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Braised Wagyu Beef Chile Verde Chilaquiles delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Braised Wagyu Beef Chile Verde Chilaquiles is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Braised Wagyu Beef Chile Verde Chilaquiles estimated approx 6 hours, 30 minutes.

To begin with this recipe, we have to first prepare a few ingredients. You can cook Braised Wagyu Beef Chile Verde Chilaquiles using 24 ingredients and 6 steps. Here is how you can achieve that.

Ingredients and spices that need to be Take to make Braised Wagyu Beef Chile Verde Chilaquiles:

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

Instructions to make Braised Wagyu Beef Chile Verde Chilaquiles

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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