Burrito Bowls with Chipotle-Lime Shredded Wagyu Beef

Directions

1. Tools - Large Dutch Oven, Blender, Large Pot, Medium Pot, 3 Medium Bowls
2. 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.
3. PREPARING THE FULLBLOOD WAGYU BEEF Heat a large Dutch oven over medium-high heat. Add the grapeseed oil to the Dutch oven. Season the pieces of Fullblood Wagyu beef with kosher salt and freshly ground black pepper. Once oil is hot, add in the Wagyu beef. Sear on both sides for 3 minutes, or until the beef is nicely browned. Place the braising liquid ingredients (chipotle in adobo, beef stock, apple cider vinegar, brown sugar, fire roasted tomatoes, kosher salt, and garlic cloves) in a blender. Blend the braising liquid, and pour it into the Dutch oven. Bring the liquid up to a boil, and then reduce the heat to medium-low. Cover the Dutch oven with a lid, and let the beef braise for 3 hours or until beef will easily shred. Prepare the items below while the beef is braising.
4. PREPARING THE RICE Heat a large pot with the water and kosher salt over medium-high heat. Once the water has come to a boil, stir in the long grain rice. Bring the water to a simmer, and then reduce the temperature to low. Cover the pot with a lid, and cook the rice on low for 20 minutes or until the liquid is absorbed. Once the liquid is absorbed, turn off the heat. Keep the rice covered. Right before serving the rice, remove the lid and gently fold in the minced cilantro. Season to taste with kosher salt and freshly ground black pepper.
5. PREPARING THE SALSA Mix all of the salsa ingredients (diced mango, diced tomatoes, diced red onion, diced jalapeno, minced cilantro, minced garlic, kosher salt, and lime juice) in a bowl. Season to taste with kosher salt and additional lime juice. Reserve.
6. PREPARING THE ROASTED CORN AND POBLANO SALAD Over a gas flame or BBQ, roast the husked corn, poblano peppers, and red onion until they are charred on all sides. Let the peppers cool, then peel off the charred skin. Remove the stem and seeds, and medium dice the peppers. Place the diced peppers in a medium size bowl. Remove the corn from the cob with a sharp knife, and place it in the bowl. Dice the onion, and add it to the bowl as well. Toss everything in the bowl with lime juice, olive oil, and kosher salt. Add in the diced avocado right before serving. Season to taste with kosher salt and freshly ground black pepper. Reserve.
7. PREPARING THE BLACK BEANS If using dry black beans, soak them in cold water overnight in the refrigerator. Drain off water the next day, and place in a medium size pot. Cover the beans with warm water. Bring to a boil over medium heat, and then drop the heat to medium-low. Slowly simmer the beans until they’re soft (usually takes about 40 minutes). Once the beans are soft, drain off the excess water, and rinse. Place the beans in a medium size bowl, and toss them with the Sambal. Season to taste with kosher salt and freshly ground black pepper. NOTE: If using canned beans, rinse the beans, and heat them up. Reserve.
8. FINAL STEPS Shred the braised Wagyu beef. Divide the rice between 6 bowls. Top the rice with black beans. Add in a generous scoop of the mango salsa, and then a scoop of the roasted corn and poblano salad. Next, add the chipotle-lime shredded Wagyu beef to each bowl. Top with crema, serve right away, and enjoy!