Braised Fullblood Wagyu Beef Chuck Flautas

Directions

1. Tools - Crock Pot, Pastry Brush, Thermometer, Large Pot for Frying, Toothpicks, Tongs
2. FIRST STEP Pull the Fullblood Wagyu chuck steak from the freezer 24 hours before starting this recipe, and place it in the refrigerator.
3. PREPARING THE CROCK POT Heat a large sauté pan with 2 tablespoons of grapeseed oil on medium-high heat. Cut the Fullblood Wagyu chuck steak into 2 inch cubes, and season the beef with kosher salt and freshly ground black pepper. Place the pieces of beef into the pan, so they cover the bottom of the pan (work in batches, and do not cook all of the beef cubes at once). Sear the Fullblood Wagyu beef on all sides until brown. Repeat the process with the remaining beef. Place all of the seared beef in the crock pot on high heat. Add the julienned sweet onion, julienned poblano peppers, cumin, coriander, ancho chile powder, and beef stock to the crock pot. Braise the Fullblood Wagyu beef in the crock pot for 4 hours or until tender.
4. PREPARING THE AVOCADO CREAM Peel and seed the ripe avocado. Smash the avocado in a small bowl until smooth. Add the sour cream, minced garlic, kosher salt, and lime juice to the bowl. Mix ingredients together. Season to taste with kosher salt and freshly ground black pepper. Place in refrigerator until ready to use.
5. PREPARING THE SALSA FRESCA Mix all ingredients (diced roma tomatoes, diced red onions, diced jalapeño, minced cilantro, minced garlic, and lime juice) together in a bowl. Season to taste with kosher salt and freshly ground black pepper. Place in the refrigerator until ready to use.
6. PREPARING THE FLAUTAS Remove the beef, onions, and peppers from the crock pot with a slotted spoon. Allow them to cool. Discard the braising liquid. Once the Fullblood Wagyu beef has cooled, lay out 8 of the tortillas. On the center of each tortilla, place 1/2 cup of the Fullblood Wagyu beef/onion/pepper filling. Place 2 tablespoons of shredded jack cheese on each tortilla as well. Whisk an egg in a small bowl. This is your egg wash. Tightly roll up the tortillas. Using a pastry brush, dip it in the egg wash, and seal the ends of the tortillas together. Use a toothpick to pierce the rolled flautas through the seam and to the other end. This will ensure that the flautas stay together while frying. Once all of the flautas are rolled and secured, heat a large pot with oil (use rice bran, peanut, grapeseed, or vegetable oil). Use a thermometer to check the oil temperature. Once it has reached 350°F, carefully add 2-3 flautas (depending on the size of your pot) to the pot at a time. Fry until golden brown.
7. FINAL STEPS Using tongs, carefully remove the flautas and place them on a tray lined with paper towels. Allow them to dry. Check the temperature of the oil, and fry another batch of flautas. Continue this process until all of the flautas are fried. Keep checking the temperature of the oil, so it does not get too hot or cold (use caution around the hot oil). Once all of the flautas are fried, cut them in half. Serve with the avocado cream and salsa fresca. Enjoy!