Easiest Way to Prepare Award-winning Roasted Hatch Chile Wagyu Steak Fajitas
Hey everyone, it is Drew, welcome to our recipe site. Today, I will show you a way to prepare a special dish, Steps to Make Perfect Roasted Hatch Chile Wagyu Steak Fajitas. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Roasted Hatch Chile Wagyu Steak Fajitas, 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 Roasted Hatch Chile Wagyu Steak Fajitas 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 Roasted Hatch Chile Wagyu Steak Fajitas 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 Roasted Hatch Chile Wagyu Steak Fajitas estimated approx 30 mins.
To get started with this recipe, we have to first prepare a few ingredients. You can cook Roasted Hatch Chile Wagyu Steak Fajitas using 23 ingredients and 6 steps. Here is how you cook it.
Tasty Wagyu steak slices are marinated in a roasted hatch chile sauce, seared, and cooked with onions, peppers, and more sauce. The delicious Wagyu steak fajitas are served with fresh guacamole, warmed corn tortillas, and crumbled queso fresco cheese! Make any night of the week Fajita Night with this recipe!
Ingredients and spices that need to be Prepare to make Roasted Hatch Chile Wagyu Steak Fajitas:
- 1 PACKAGE Double 8 Cattle Company Fullblood Wagyu Beef for Fajitas
- 6 TBSP Grapeseed Oil (divided)
- 2 Sweet Onions (julienned)
- 2 Poblano Peppers (seeded and julienned)
- 1/4 CUP Chicken Stock
- 1 PACKAGE Corn Tortillas
- 12 OZ Crumbled Queso Fresco Cheese
- Hatch Chile Sauce
- 1 LB Hatch Chiles (washed and dried)
- 2 TBSP Grapeseed Oil
- 4 Garlic Cloves (smashed)
- 1 Yellow Onion (julienned)
- 1 1/2 CUP Chicken Stock
- 2 TBSP Lime Juice
- 2 TSP Kosher Salt
- 2 Roma Tomatoes (chopped)
- Guacamole
- 1 Large Avocado or 2 Small Avocados (peeled, pitted, and mashed)
- 1/2 CUP Red Onion (minced)
- 1 Garlic Clove (minced)
- 1/2 TSP Kosher Salt
- 1 TBSP Lime Juice
- 2 TBSP Cilantro (minced)
Instructions to make Roasted Hatch Chile Wagyu Steak Fajitas
- PREPARING THE HATCH CHILE SAUCE
Heat your oven to 425°F.
Place your washed and dried hatch chiles on a baking sheet.
Roast the hatch chiles for 6-7 minutes until the skins start to brown and blister.
Then, use tongs to turn the chiles over. Roast them for an additional 6-7 minutes.
Then, place the chiles in a bowl, and cover it with plastic wrap. Allow the chiles to sit in the covered bowl for 20 minutes.
In a small saute pan, add 2 tablespoons of grapeseed oil. - Cook the julienned yellow onions and smashed garlic on medium heat until the onions are translucent.
Once the chiles (in the bowl) have cooled, peel the skin off. Discard the seeds and stems.
Place the peeled and seeded chiles in the blender along with the cooked onions and garlic.
Add the chicken stock, lime juice, kosher salt, and chopped tomatoes to the blender as well.
Blend until smooth, and season to taste with kosher salt. This is your hatch chile sauce. - PREPARING THE GUACAMOLE
After peeling and pitting one avocado (or two small avocados), mash it in a small bowl.
Then, fold in the remaining ingredients – minced red onion, minced garlic, kosher salt, lime juice, and minced cilantro.
Season to taste with kosher salt and freshly ground black pepper. Reserve. - PREPARING THE FAJITAS
Place your Wagyu beef for fajitas in a large bowl.
Pour 1 cup of the hatch chile sauce over the fajita beef in the bowl. Stir to coat.
Let the fajita beef marinate for 30 minutes.
Heat a large cast iron skillet over medium-high heat.
Add in 3 tablespoons of grapeseed oil, and heat until slightly smoking.
Once the oil is hot, add in the marinated fajita beef.
Let it sear for 3 minutes on one side. Then, turn to sear the other side. - Remove the fajita beef from the skillet, and add in 3 tablespoons of grapeseed oil.
Add the julienned sweet onions and poblano peppers to the skillet, along with a 1/4 cup of chicken stock.
Cook until the onions are translucent and the peppers are tender.
Add the seared fajita beef back into the skillet (with the onions and peppers).
Add 1 cup of the hatch chile sauce to the skillet as well.
Cook over medium heat for 2-3 minutes until warm. - FINAL STEPS
Serve the roasted hatch chile Wagyu steak fajitas with corn tortillas, crumbled queso fresco cheese, and fresh guacamole.
Enjoy!
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