Wagyu Beef Taquito
Chef: Val Cantu
Time: 45 min active time, 2-4+ Weeks for Fermenting
Makes: 20 Taquitos
Although this recipe contains recipes that take some extra time, these recipes can function as foundations for your own experiments in fermenting and stock making. Both are fundamentals to our cuisine and we encourage you to attempt them.
1 Pound Ribeye, Trimmed of fat and cut into small pieces
1 Bunch Shiso
1 Head Fennel, For this, we can use the frilly tops of the fennel we used for the pickles
1 Bunch Basil
1 Head Purple Lettuce or Red Romaine
1 Large Jicama
FERMENTED GREEN TOMATOES
5 Pounds, Organic Green Tomatos
225 Grams Kosher Salt
5000 Grams Filtered Water
10 Lbs Beef Bones
1 Large Bulb Fennel, fronds reserved for the final product
2 Cups White Wine Vinegar
2 Cups Filtered Water
1 Cup White Sugar
1 Teaspoon Salt
1 Pinch Chile Flake
INSTRUCTIONS FOR FERMENTED GREEN TOMATO JUS
Ferments are the new ‘hot’ food because they are delicious and contain healthy bacteria. When it comes to fermenting, the most important aspect is to have clean fermenting vessels and to allow the ingredients to ferment until you think they are done. When we ferment at Californios, we start with a 4.5 Percent salt brine. This can be adjust to more or less salt, depending on preference, but this is a good starting point.
For the fermented green tomatoes, we will first create a 4.5 percent brine. For example, with 5 liters of filtered water, which is equivalent to 5,000 grams of filtered water, we would add 225 grams of kosher salt. Whisk until completely combined.
Thoroughly wash the tomatoes in clean water. Soap should be avoided as it can remove the helpful bacteria on the tomatoes. Organic ingredients are absolutely required for these ferments.
Chop tomatoes into halves. In a fermenting vessel, completely submerge halved tomatoes in brine and place weights over the tomatoes to keep submerged. If the tomatoes are not completely submerged, it will encourage yeast to grow on your ferment and will likely end in a wasted batch.
Fill the fermenting vessel to the very top with brine and make sure that all tomatoes are under the weights. By filling the fermenter completely with brine, we remove oxygen and are helping the ferment by discouraging yeast and bad bacterias to grow.
Seal vessel and use appropriate airgap seal. Fermenting vessels and air gaps can be purchased online or at your local brewing supply store.
Place fermenter in a cool, dry, and stable location.
Tomatoes will take approximately 2-4 weeks, depending on ambient temperature.
Check tomatoes after one week to make sure they are still under the weights.
If any white, Kahm Yeast develops on the top of your water, skim it off and top off with brine. If any tomatoes have come from beneath the weights, return them to under the weights.
Reseal and check every week until they are bubbly and delicious.
INSTRUCTIONS FOR JUS
Jus is one of the most delicious things you can learn to make. It can be made with any type of bones and once you master jus making, you will want to put it on everything.
Pre-Heat oven to 400F.
Roast beef bones on a foil lined sheet tray until caramelized. Place in a large saucepan and cover with filtered water.
Cook over medium heat at a gentle simmer. The stock should cook for approximately four hours and should never reach a boil. Stock should be skimmed throughout the entire process.
Strain stock through fine mesh strainer. Let stock cool, and place in refrigerator. The next day, remove any fat and impurities that have settled on the top of the stock. The stock should gelatinous.
Return the stock to a sauce pan and reduce until it has reached jus thickness. A good way to test, when it is starting to get very reduced, is to spoon a small amount on, a room temperature, plate and allow to cool. The jus should be the consistency of a sticky maple syrup.
Once reduced to jus, reserve warm. This should be made ahead of time.
INSTRUCTIONS FOR TAQUERIA FENNEL
Slice fennel on a mandolin and reserve.
We are going to make a 2:2:1 pickling liquid - 2 parts water, 2 parts vinegar, 1 part sugar.
For example, we will take 2 cups vinegar, 2 cups water and one cup sugar, in a small sauce pan combine and bring to a boil.
Add Chile flake, Salt, and pour hot liquid over fennel.
Store in a glass mason jar
INSTRUCTIONS FOR ASSEMBLY
With a mandolin, thinly slice Jicama and cut into strips, as long as possible. Rinse lightly under cool running water, to remove excess starch.
Chop one half of a green tomato and add to one cup of jus. A squeeze of lemon or a splash of the ferment brine is helpful to bring up the acidity. Taste and adjust to your preference.
Salt and grill ribeye. Once nicely colored, reserve.
On one strip of jicama, place a torn piece of purple lettuce, a piece of basil, and a piece of shiso.
Place the grilled ribeye on top, and delicately roll up into a taquito.
Top with green tomato jus and fennel frond. Buen Provecho!