Barbacoa Chilaquiles (Mexico)

Ingredients and Directions

Directions

1. In a deep fryer with canola oil at 350° F, fry tortilla pieces until crisp and set aside.

2. Toss tortilla chips and chile sauce in a bowl until well coated.

3. Add tortilla chips to individual oven-proof serving dishes and top with Chihuahua cheese. In 350° F oven, bake for 10 minutes.

4. Remove from oven and top with warm barbacoa, fried egg, queso fresco, sliced radishes and jalapeños, cilantro and lime.

Ingredients

• 10 corn tortillas, quartered
• 1/2 c. queso fresco
• 1/2 c. Chihuahua cheese
• 4 eggs
• 1 lime, quartered
• 1/2 c. cilantro, chopped
• 4 radishes, sliced
• 2 jalapeños, sliced
• 1 lb. beef barbacoa (recipe follows)
• 2 c. chile sauce (recipe follows)
• 2 qt. canola oil

Barbacoa

Directions

1. Season beef with cumin, oregano, black pepper, salt, clove and lime juice.

2. Place in a shallow roasting pan and cover with chipotles, beef stock and crushed garlic. Cover with foil.

3. Bake at 300° F for 3 hours or until fork tender.

Ingredients

• 2 lbs. beef chuck flats (short ribs or brisket)
• Cooking oil, as needed
• 1/2 7-oz.can chipotle chiles in adobo sauce
• 1 c. beef stock
• 1 garlic clove, crushed
• 1 tsp. cumin
• 1/2 tsp. oregano
• Salt & black pepper to taste
• 1 pinch ground clove
• 1 tbsp. lime juice

Chile Sauce

Directions

1. Start by covering guajillo chiles with hot water to soften. When soft (about 10 minutes), remove stems and seeds and set aside.

2. In a 350° F oven roast canned tomatoes, onion, garlic and jalapeño until slightly charred.

3. Put roasted vegetable mixture into blender with chile, paprika, honey and salt. Blend until smooth.

Ingredients

• 7 guajillo chiles, dried
• 1 28-oz. can roasted tomatoes
• 1 onion
• 5 garlic cloves, crushed
• 1 jalapeño
• Paprika to taste
• 2 tsp. honey
• Salt to taste