Southwestern Wagyu Beef Wontons With Lime Chipotle Crema Recipes

SOUTHWESTERN BEEF TENDERLOIN WITH CHIPOTLE MASHED POTATOES RECIPE - (5/5)

Steps:

• Boil potatoes in salted water in a saucepan over high heat, 15 minutes or until tender. Drain, return potatoes to the pan, and dry briefly over medium heat. Off heat, mash potatoes to desired consistency, then add the buttermilk, scallions, butter, chiles, and salt. Keep warm over very low heat. Combine brown sugar, salt, and spices for the steaks in a bowl. Press mixture onto both sides of filets. Heat 1 Tbsp. oil in a sauté pan over medium-high, add the steaks, and sauté 2-3 minutes per side for medium-rare. Remove filets from pan and keep warm. Heat 1 Tbsp. oil over medium-high in second sauté pan. Add tomatoes and cook until blistered, about 1 minute. Add spinach and cook until wilted, about 2 minutes. Season with salt and pepper to taste. Steps to Success: 1. Add buttermilk to the cooked potatoes for a creamy texture. 2. Make sure skillet is hot, then sear filets quickly, 2-3 minutes per side. Watch so they don't burn. 3. Sauté the tomatoes first, then add the spinach and toss it until it wilts, 2-3 minutes.

ZESTY CHIPOTLE LIME CREMA

Steps:

• Mix all ingredients in a bowl with an immersion blender or in a regular blender. Make sure all ingredients have fully blended, no lumps. Serve or chill for later - will thicken slightly.
• Notes:.
• This is a recipe that really flexes to personal taste.
• Add a little zest unless you like a lot - then add more.
• Start with juice from half the lime , one garlic and one chipotle, ziz it up, then add what you like more of - I like 1 chipotle, 2 garlic and juice from the whole lime and zest from half a lime, but lime sizes vary greatly and so does how much juice you get. You want a tangy, garlicky crema with some pow from the chipotle.

SOUTHWESTERN WAGYU BEEF WONTONS WITH LIME CHIPOTLE CREMA

Steps:

• PREPARING THE FULLBLOOD WAGYU WONTONS: Lay out the wonton wrappers, 6-8 wrappers at a time (too many at once will cause them to dry out).Put 1 tablespoon (about half an ounce) of the cooked/pulled Fullblood Wagyu beef into the center of each wonton.Using your index finger dipped in the water, wet all 4 edges of the wontons. Fold the wonton diagonally to make a triangle, and press forcefully to create a seal.Pick up your newly formed triangle, and fold the most acute corners around your finger, making them touch, and then press to seal. Set aside.Continue this process until you've completed all of the Fullblood Wagyu beef wontons.
• PREPARING THE LIME CHIPOTLE CREMA: Remove the liquid from the chipotle peppers en adobo (reserve the actual peppers for later use). You'll only need the liquid for this recipe.Combine the liquid from the chipotle peppers, sour cream, and juice from 2-3 limes in a mixing bowl.Whisk together all ingredients.Season to taste with a pinch of salt and a pinch of sugar.
• FINAL STEPS: Pour 8 cups of vegetable oil in your pot (for frying) or tabletop fryer. Fry the wontons, a few at a time, at 350°F until they are golden and crispy (it usually takes 2-3 minutes per batch). Continue frying the wontons in batches until all of of the Fullblood Wagyu beef wontons are cooked.Place 4 wontons on each plate or bowl, whichever you prefer.Serve the Southwestern Fullblood Wagyu wontons with the lime chipotle crema, and enjoy!