Recipe of Speedy Wagyu Beef, Roasted Poblano Pepper, Potato, and Corn Fajitas

Hey everyone, it is Brad, welcome to our recipe page. Today, I will show you a way to prepare a special dish, Recipe of Favorite Wagyu Beef, Roasted Poblano Pepper, Potato, and Corn Fajitas. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Wagyu Beef, Roasted Poblano Pepper, Potato, and Corn 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 Wagyu Beef, Roasted Poblano Pepper, Potato, and Corn 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 Wagyu Beef, Roasted Poblano Pepper, Potato, and Corn 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 Wagyu Beef, Roasted Poblano Pepper, Potato, and Corn Fajitas estimated approx 40 mins.

To begin with this recipe, we have to first prepare a few ingredients. You can cook Wagyu Beef, Roasted Poblano Pepper, Potato, and Corn Fajitas using 28 ingredients and 7 steps. Here is how you can achieve that.

Ingredients and spices that need to be Make ready to make Wagyu Beef, Roasted Poblano Pepper, Potato, and Corn Fajitas:

1. 1 PACKAGE Double 8 Cattle Company Fullblood Wagyu Beef for Fajitas
2. 2 TBSP Grapeseed Oil
3. 4 Poblano Peppers
4. 2 EAR Corn (shucked)
5. 16 Medium Flour Tortillas (warmed/browned)
6. 1/2 CUP Crema
7. Onions
8. 2 Sweet Onions (julienned)
9. 2 TBSP Grapeseed Oil
10. 1/4 CUP Water
11. Kosher Salt (to season)
12. Potatoes
13. 2 Large Yukon Gold Potatoes (medium diced)
14. 1/4 CUP Grapeseed Oil
15. 1 TSP Ground Cumin
16. 1 TSP Kosher Salt
17. 1 TSP Ancho Chile Powder
18. Marinade
19. 1/2 CUP Lager Style Beer
20. 3 TBSP Lime Juice
21. 2 TBSP Grapeseed Oil
22. 2 TBSP Oregano (minced)
23. 4 Garlic Cloves (minced)
24. 1/2 CUP Cilantro (minced)
25. 1 TSP Ground Cumin
26. 1 TSP Ground Coriander
27. 1 TSP Ancho Chile Powder
28. 1 TSP Kosher Salt

Instructions to make to make Wagyu Beef, Roasted Poblano Pepper, Potato, and Corn Fajitas

1. PREPARING THE MARINADE Add the lager style beer, lime juice, grapeseed oil, minced oregano, minced cilantro, minced garlic, ground cumin, ground coriander, ancho chile powder, and kosher salt to the blender. Blend until smooth.Place the Fullblood Wagyu beef for fajitas in a medium size bowl, and pour the marinade over the top. Let the marinade sit on the beef while you prepare the peppers, corn, potatoes, and onions.
2. PREPARING THE POBLANO PEPPERS AND CORN Preheat the oven to 400°F.Place the poblano peppers over a gas burner (or on a gas grill) until completely charred on all sides.Then, place the charred poblano peppers in a bowl. Cover the bowl with plastic wrap. Place the two ears of corn over a gas burner (or on a gas grill) until completely charred on all sides.Let the peppers and corn cool for 20 minutes.
3. PREPARING THE POTATOES In a medium bowl, toss the diced potatoes with grapeseed oil, ground cumin, ancho chile powder, and kosher salt. Place the contents of the bowl on a baking sheet, and roast in the oven for 20-25 minutes (or until the potatoes are soft and have crispy edges).
4. PREPARING THE ONIONS Heat a medium saute pan over medium-high heat. Add in two tablespoons of grapeseed oil, and let heat for 30 seconds. Add in the julienned onions, and sprinkle with kosher salt. Let the onions cook until you see some caramelization on the bottom of the pan. Add in 1/4 cup of water, and scrape the bottom of the pan with a wooden spoon. Keep cooking for 15-20 minutes until the onions are caramelized, while stirring occasionally.
5. PREPARING THE FAJITAS Once the peppers have cooled, wipe off the char completely. In addition, remove the stem and seeds. Cut the peppers into julienned strips, and place in a medium size bowl. Once the corn is cool, cut the kernels off the cob, and place the corn in the bowl with the pepper strips. Also, add the cooked potatoes and onions to the bowl. Season to taste with kosher salt. Reserve.Heat the tortillas in a saute pan with a little bit of grapeseed oil.
6. Warm and slightly brown the tortillas on both sides.Heat a large stainless steel saute pan over medium-high heat. Add in two tablespoons of grapeseed oil, and heat until smoking slightly. Drain off the marinade from the Wagyu beef. Once the oil is slightly smoking, add the beef to the pan. Cook the beef on one side and then flip to cook the other side. Reserve.
7. FINAL STEPS Top the warmed tortillas with a 1/3 cup of the potato, onion, and pepper mixture. Add a few pieces of Wagyu beef to each tortilla.Finish with a dollop of crema on top of each fajita. Serve hot, and enjoy!

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