First, prepare the Ancho Chile Sauce: Rehydrate ancho chiles in hot water for 30 minutes. Drain and blend in a blender with onion, garlic, oregano, cumin, cinnamon, apple cider vinegar, and chicken broth until smooth. Set aside.
In a large skillet, heat olive oil over medium-high heat. Brown the ground Wagyu beef. Drain any excess grease.
Add onion and jalapeno to the skillet and cook until softened, about 5 minutes.
Stir in the Ancho Chile Sauce, tomatoes, roasted corn, beef broth, salt, and pepper. Bring to a simmer and cook for 10 minutes, allowing flavors to meld.
Pour the beef mixture into a 9x13 inch baking dish.
Prepare the Goat Cheese Polenta Topping: In a saucepan, bring chicken broth to a boil. Gradually whisk in polenta and reduce heat to low. Cook, stirring constantly, until thickened, about 20-25 minutes.
Remove from heat and stir in goat cheese, butter, salt, and white pepper.
Spread the polenta evenly over the beef mixture.
Bake for 20-25 minutes, or until the polenta is lightly golden brown. Let cool slightly before serving.
Ingredients
6
1 pound450 gGround Wagyu beef
1 medium1Yellow onion-finely diced
2 cloves2Garlic-minced
11Jalapeno pepper-seeded and minced
1 cup150 gHeirloom tomatoes-chopped
1 cup150 gRoasted corn kernels-fresh or frozen
1/2 cup120 mLBeef broth
2 tablespoons30 mLOlive oil
1/2 teaspoon2.5 mLSalt
1/4 teaspoon1.25 mLBlack pepper
33Ancho chiles-stemmed, seeded, and rehydrated
1/20.5White onion-chopped
2 cloves2Garlic-minced
1 teaspoon5 mLDried oregano
1/2 teaspoon2.5 mLGround cumin
1/4 teaspoon1.25 mLGround cinnamon
1 tablespoon15 mLApple cider vinegar
1 cup240 mLChicken broth
1 tablespoon15 mLOlive oil
4 cups950 mLChicken broth
1 cup175 gPolenta-coarse ground
4 ounces115 gGoat cheese-crumbled
2 tablespoons30 gButter
1/4 teaspoon1.25 mLSalt
1/4 teaspoon1.25 mLWhite pepper
Equipment
Large skillet
9x13 inch baking dish
Blender
Saucepan
Instructions
Preheat oven to 375°F (190°C).
First, prepare the Ancho Chile Sauce: Rehydrate ancho chiles in hot water for 30 minutes. Drain and blend in a blender with onion, garlic, oregano, cumin, cinnamon, apple cider vinegar, and chicken broth until smooth. Set aside.
In a large skillet, heat olive oil over medium-high heat. Brown the ground Wagyu beef. Drain any excess grease.
Add onion and jalapeno to the skillet and cook until softened, about 5 minutes.
Stir in the Ancho Chile Sauce, tomatoes, roasted corn, beef broth, salt, and pepper. Bring to a simmer and cook for 10 minutes, allowing flavors to meld.
Pour the beef mixture into a 9x13 inch baking dish.
Prepare the Goat Cheese Polenta Topping: In a saucepan, bring chicken broth to a boil. Gradually whisk in polenta and reduce heat to low. Cook, stirring constantly, until thickened, about 20-25 minutes.
Remove from heat and stir in goat cheese, butter, salt, and white pepper.
Spread the polenta evenly over the beef mixture.
Bake for 20-25 minutes, or until the polenta is lightly golden brown. Let cool slightly before serving.
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