Ingredients
- 1 Double 8 Cattle Company Fullblood Wagyu Bottom Round Steak (cut into 1-inch cubes)
- Kosher Salt (to season)
- Freshly Ground Black Pepper (to season)
- 2 CUP Beef Stock
- 2 CUP Cabbage (shredded)
- 1 CUP Queso Fresco (shredded)
- 8 Hatch Chiles (mild to medium depending on personal preference)
- 2 Jalapenos
- 1 Large Sweet Onion (large diced)
- 2 Whole Garlic Heads (tops cut off horizontally)
- 4-5 Ripe Medium-Size Tomatoes
- Grapeseed Oil
- Kosher Salt (to season)
- Freshly Ground Black Pepper (to season)
- 2 TSP Sherry Vinegar
- 1 Lime (juiced)
- 3 Roma Tomatoes (seeded and small diced)
- 1 Small Red Onion (minced)
- 2 Garlic Cloves (minced)
- 1-2 Jalapenos (minced)
- 1/2 CUP Cilantro (minced)
- 1 Lime (juiced)
- Kosher Salt (to season)
- Freshly Ground Black Pepper (to season)
- 3 CUP Flour
- 1 TBSP Baking Powder
- 1 1/2 TSP Kosher Salt
- 1 1/4 CUP Warm Water
- Grapeseed Oil (to fry)
Recipe Description
If you’re looking for delicious tacos, stop here! The crispy fry bread is topped with braised hatch chile Wagyu beef, salsa cruda, hatch chile salsa, shredded cabbage, and crumbled queso fresco. Each bite results in a burst of flavor, leaving any taco connoisseur thoroughly impressed! Try this recipe on Taco Tuesday or any day of the week!
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