Texas Wagyu-Stuffed Poblano Pepper with Roasted Tomatillo Salsa, Crispy Tortilla Slaw, Avocado-Lime Crema, Corn and Black Bean Pico de Gallo, Pickled Red Onions and Cilantro
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Texas Wagyu-Stuffed Poblano Pepper with Roasted Tomatillo Salsa, Crispy Tortilla Slaw, Avocado-Lime Crema, Corn and Black Bean Pico de Gallo, Pickled Red Onions and Cilantro

By February 28, 2024

Recipe courtesy of Cynthia Romstadt, Executive Chef, Colonial Country Club (Fort Worth, Texas)

Ingredients

Instructions

Procedure for Tortilla Slaw:

  1. Mix all vegetables in one bowl.
  2. In separate bowl, combine the vinegar, sugar, lime zest and juice, salt and pepper.
  3. Whisk until dissolved. Transfer into a squeeze bottle.
  4. Add enough dressing to the vegetable mix as desired.
  5. Toss with tortilla strips immediately before serving.

Procedure for Stuffed Poblano with Wagyu Filling:

  1. Roast the poblanos directly over a gas flame or on a baking sheet 4 inches below a very hot broiler, turning regularly until the skins have blistered and blackened on all sides, about 5 minutes for open flame, about 10 minutes for broiler.
  2. Place in a bowl, cover with a kitchen towel and let stand 5 minutes. Rub off the blackened skin, then cut an incision in the side of each one, starting 1/2-inch below the stem end and continuing to the tip. Make two more cuts on either side of that opening, next to the stem, to extend the open at the top, about 1/2-inch on both sides. One by one, open up the poblanos and remove all the seeds. Quickly rinse the insides, being careful not to rip the opening any wider. Drain on paper towels, cut-side down.
  3. Crumble the beef into a 12-inch nonstick skillet set over high heat. Cook for 5 minutes, using a spoon to break up any large pieces, until the beef is nicely browned and cooked through. Add the spices and toast briefly. Lower the temperature to medium, add onion, garlic, and 1 1/2 teaspoons salt. Stir to combine, then cover and cook for about 15 minutes, stirring occasionally until the onion has softened. Remove from the heat and cool completely.
  4. Once cooled, crumble the bomba rice and shredded cheese over the mixture and stir to combine. Stuff each pepper with 1/4 of the mixture and then fold around the sides of the filling leaving a gap in the center. Refrigerate until you're ready to bake them.
  5. When you're ready to finish the dish, preheat the oven to 425°F.
  6. Serve immediately. See plate assembly directions.

Procedure for Rice (for filling):

  1. Start by rinsing and draining your bomba rice in cold water until the water runs clear.
  2. Put your drained bomba rice into a pot with 2 ½ cups of chicken stock for every cup of uncooked rice. Add salt and olive oil.
  3. Bring the pot to a boil over high heat, then reduce the heat to low and cover with a lid for 15 minutes or until all liquid has been absorbed by the grains, stirring occasionally if necessary.
  4. Once all liquid has been absorbed, turn off the heat and remove the pot from your cooking surface to let it rest for 5 minutes before serving. This allows all remaining moisture to be completely absorbed and yields perfect fluffy grains each time.

Procedure for Avocado-Lime Crema:

  1. In a blender or food processor, combine the avocado, lime juice, salt and garlic powder.
  2. Blend until smooth and creamy. Scrape down sides and continue processing until all the avocado pulp is smooth.
  3. In a bowl, fold the avocado mixture into the crema.
  4. Transfer to a squeeze bottle.
  5. Refrigerate 1 hour before using.

Procedure for Corn and Black Bean Pico de Gallo:

  1. Preheat the oven to 425°F.
  2. Cut the corn off the cob.
  3. Drizzle with olive oil, sprinkle with salt, and roast in the oven approximately 20 minutes, stirring a few times.
  4. Chop veggies. Mix together veggies, roasted corn, and black beans with cilantro, salt, and lime juice, thoroughly and gently.
  5. Serve at room temperature.
  6. Use to top stuffed peppers.

Procedure for Pickled Red Onions:

  1. Thinly slice onions discarding the center bulb, set aside. In a small pot, dissolve and simmer all vinegars, water, salt, pepper and sugar until it's all melted—about 10 minutes.
  2. Cool vinegar mixture and pour over your red onions with a couple beet slices (optional) in an airtight container. Store in the fridge overnight or serve immediately.

Procedure for Roasted Salsa Verde:

  1. Roast ingredients: Spread the tomatillos, unpeeled garlic and peppers on a rimmed baking sheet and roast about 4 inches below a hot broiler until the tomatillos and peppers are blotchy brown on one side, about 6 minutes, then turn everything over and roast the other side. The garlic should feel soft.
  2. Cool and blend: Cool until handle-able, slip the peels off the garlic, then scrape everything (including any juices) into a blender or food processor and pulse until you have pureed it to your liking—chunky.
  3. Slice the cilantro with one pass of the knife. Chop the onion into about ¼-inch pieces and add to the salsa along with the cilantro. If the salsa is too thick to spoon easily, stir in water a tablespoon at a time until the salsa seems right.
  4. Season to taste with salt.

Procedure for Assembly and Pickup:

  1. Fire stuffed pepper on an oiled sizzle pan, wrap in foil and bake at 425°F for 10-15 minutes.
  2. Meanwhile, pull plate from stack, ladle 4 oz. of salsa verde into a pool on the bottom of the plate. Place plate with salsa in the hot window to remove chill and warm.
  3. Mix one portion of tortilla slaw in a small bowl by combining the sliced vegetables, fried tortilla strips, fresh cilantro, slaw vinegar and pickled red onions. Taste and season with salt and pepper as needed.
  4. Remove pepper from the oven, top with more cheese and broil 4 minutes. Check internal temp for 165°F.
  5. Place on the salsa in the center of the plate.
  6. Spoon 6-8 ounces corn and black bean pico to scatter over pepper.
  7. Drizzle entire dish with avocado crema.
  8. Garnish with tortilla slaw and micro cilantro.
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