Wagyu Ground Beef Tacos with Homemade Jalapeño Taco Sauce

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Prep Time: 20 minutes
Cook Time: 30 minutes

When was the last time you made tacos without the help of a pre-packaged seasoning mix? When you have an ingredient as special as Wagyu ground beef, it’s time to take your taco skills to the next level. This recipe incorporates fresh seasoning, pickled radishes, and the most craveable homemade taco sauce you’ll ever taste. The star of this recipe, of course, is the rich Wagyu ground beef. To deepen the flavor of your taco meat, only drain half the fat after browning.

The taco seasoning mix recipe is enough for several batches of taco meat and can last up to a year when stored in a sealed jar or container. Smoked paprika is preferred for its rich smoky flavor, but traditional or sweet paprika will work as well. If you prefer a milder taco meat, feel free to cut the red pepper flake amount or omit it entirely. A pinch of cayenne would also be a great substitute for the red pepper or to add an extra kick of heat.

The homemade jalapeño sauce is used as a taco sauce in this recipe, however, it’s incredibly versatile. After you’ve made it once, you’ll want to try it with enchiladas, beans, or even as a dipping sauce or salsa. The combination of spicy jalapeños, sweet honey, and smoky coriander is incredible, and it takes these Wagyu ground beef tacos from casual to posh.

Ingredients

For the Taco Seasoning:

  • 1 tablespoon of traditional or Chipotle chili powder
  • 1 teaspoon of ground cumin
  • 1 teaspoon of ground coriander
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • 1 teaspoon of smoked paprika
  • ½ teaspoon of dried oregano
  • ½ teaspoon of fine sea salt
  • ¼ teaspoon of fresh ground black pepper
  • ¼ teaspoon of crushed red pepper flakes or ground cayenne pepper

Combine all spices in an airtight container and set aside.

For the Jalapeño Taco Sauce:

  • 2 teaspoons of coriander seeds
  • 2 teaspoons of cumin seeds
  • 2 tablespoons of extra virgin olive oil
  • 3 jalapeño peppers, seeded and diced (2 for a little less kick)
  • 4 cloves of garlic minced
  • 1 medium onion diced
  • 1 14-ounce can of tomato sauce
  • 1 tablespoon of honey
  • ½ teaspoon of sea salt

For the Pickled Radish Topping:

  • 5-6 red radishes sliced and diced into matchsticks
  • 3 tablespoons of lemon juice
  • Pinch of salt and fresh ground pepper

Mix all ingredients and store in an airtight container in the refrigerator for at least an hour before serving. These can be made the night before. Note that the pickled radishes will turn pinker the longer they’re pickled.

For the Wagyu Ground Beef Tacos:

  • 1 pound of Wagyu ground beef
  • 2 tablespoons of Homemade Taco Seasoning (recipe above)
  • 1 tablespoon of tomato paste
  • ¼ cup to ½ cup of water
  • Taco shells, flour or corn tortillas
  • Shredded cheese of your choice
  • Shredded lettuce
  • Sour cream (optional)

Instructions

For the Jalapeño Taco Sauce:

  1. Heat a cast iron pan to medium heat. Add the coriander and cumin seeds to the dry pan and toast while stirring until fragrant.
  2. Add the olive oil and raise the heat to medium-high. Add onions and peppers and sauté for about 5 minutes and then add garlic. Continue to sauté until onions are brown.
  3. Add tomato sauce, honey, and salt and cook for 3-5 minutes.
  4. Carefully transfer the mixture to a food processor or blender and blend until smooth. Remember to vent the lid while mixing to allow steam to escape.
  5. Once blended, transfer the sauce to a bowl or container. This sauce can be served warm, cold, or room temperature.

For the Wagyu Ground Beef Tacos:

  1. Bring a large cast iron or nonstick pan to medium-high heat and add your Wagyu ground beef. Using a wooden spoon or spatula, break up the meat and stir until browned and cooked through.
  2. Drain the ground beef, leaving half of the fat in the pan, if desired.
  3. Leaving the heat on, sprinkle taco seasoning on the beef and add ¼ to ½ cup of water and tomato paste. Stir and add more water if necessary. Simmer on low for 5-10 minutes until sauce is the desired consistency. You can add 1-2 tablespoons of water at time to thin.

Prepare the tacos in your chosen shells and top with cheese, lettuce, pickled radishes, and sour cream if using. Drizzle the jalapeño sauce on top and enjoy!

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