Ingredients
- 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
- 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
Recipe Description
This Wagyu Beef & Poblano Pepper Enchiladas recipe is a must-try! The Fullblood Wagyu beef is seasoned and seared before being slow-cooked in the crockpot. Serve the juicy, flavorful beef with poblano peppers in an enchilada. Top with a cheesy, homemade sauce. For a delicious, hearty dish with a little kick, try this recipe!
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