wagyu tacos

This is a very simple recipe, yet one of my favorite uses of Ground Wagyu!

This recipe is Elizabeth Brenner’s very own, and we eat it nearly weekly. It calls for less seasoning than the “season packet” will call for, and of course adding paste and onion. Surprisingly, I think it’s a toss between these tacos, and just pure burgers that I find the most noticeable difference between Fullblood Wagyu ground, and regular beef.

ingredients

• 1 lb. Ground Wagyu

• ¼ Cup Finely Chopped Yellow or Sweet Onion

• 1 Tbsp Tomato Paste

• 1/8 Cup Taco Seasoning

• 1 Cup Water

Preparation

1. Brown the ground beef in skillet (no oil added) over medium heat, mincing as you stir, until browned/slightly pink. You do not want to overcook.

2. Drain off the fat.

3. Return to stove and add the onion.

4. Continue cooking until the onion is slightly softened and translucent (approx. 30 sec.)

5. Add the tomato paste, taco seasoning and water.

6. Stir until mixed and the mixture starts to lightly boil.

7. Cover and reduce heat to a simmer.

8. Cook until water is mostly gone, to the consistency of a gravy/carne guisada, approx. 15 minutes.

9. serve with warm tortillas or hard shell tacos, salsa, lettuce, and cheese.