Fry Bread Tacos w/ Hatch Chile Braised Wagyu Beef

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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!

4
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 cups Beef Stock
2 cups Cabbage ( shredded )
1 cup Queso Fresco ( shredded )
Hatch Chile Salsa:
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 )
5 Ripe Medium-Size Tomatoes
Grapeseed Oil
Kosher Salt ( to season )
Freshly Ground Black Pepper ( to season )
2 tsp. Sherry Vinegar
1 Lime ( juiced )
Salsa Cruda:
3 Roma Tomatoes ( seeded and small diced )
1 Small Red Onion ( minced )
2 Garlic Cloves ( minced )
2 Jalapenos ( minced )
1/2 cup Cilantro ( minced )
1 Lime ( juiced )
Kosher Salt ( to season )
Freshly Ground Black Pepper ( to season )
Fry Bread:
3 cups Flour
1 tbsp. Baking Powder
1 1/2 tsp. Kosher Salt
1 1/4 cups Warm Water
Grapeseed Oil ( to fry )

FIRST STEP

Take the Fullblood Wagyu bottom round steak out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.

PREPARING THE HATCH...
See the full directions on my site

Nutritions

Calories
596

Sodium
1655mg
68% DV

Fat
9g
14% DV

Protein
22g
45% DV

Carbs
106g
36% DV

Fiber
11g
47% DV

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