
Barbacoa Chilaquiles (Mexico)

Barbacoa Chilaquiles (Mexico)
Yield: 4 servings
Yield: 4 servings
In a deep fryer with canola oil at 350° F, fry tortilla pieces until crisp and set aside.
Toss tortilla chips and chile sauce in a bowl until well coated.
Add tortilla chips to individual oven-proof serving dishes and top with Chihuahua cheese. In 350° F oven, bake for 10 minutes.
Remove from oven and top with warm barbacoa, fried egg, queso fresco, sliced radishes and jalapeños, cilantro and lime.
corn tortillas, quartered |
10
|
queso fresco |
1/2 c.
|
Chihuahua cheese |
1/2 c.
|
eggs |
4
|
lime, quartered |
1
|
cilantro, chopped |
1/2 c.
|
radishes, sliced |
4
|
jalapeños, sliced |
2
|
beef barbacoa (recipe follows) |
1 lb.
|
chile sauce (recipe follows) |
2 c.
|
canola oil |
2 qt.
|
Season beef with cumin, oregano, black pepper, salt, clove and lime juice.
Place in a shallow roasting pan and cover with chipotles, beef stock and crushed garlic. Cover with foil.
Bake at 300° F for 3 hours or until fork tender.
beef chuck flats (short ribs or brisket) |
2 lbs.
|
Cooking oil, as needed | |
chipotle chiles in adobo sauce |
1/2 7-oz.can
|
beef stock |
1 c.
|
garlic clove, crushed |
1
|
cumin |
1 tsp.
|
oregano |
1/2 tsp.
|
Salt & black pepper to taste | |
ground clove |
1 pinch
|
lime juice |
1 tbsp.
|
Start by covering guajillo chiles with hot water to soften. When soft (about 10 minutes), remove stems and seeds and set aside.
In a 350° F oven roast canned tomatoes, onion, garlic and jalapeño until slightly charred.
Put roasted vegetable mixture into blender with chile, paprika, honey and salt. Blend until smooth.
guajillo chiles, dried |
7
|
can roasted tomatoes |
1 28-oz.
|
onion |
1
|
garlic cloves, crushed |
5
|
jalapeño |
1
|
Paprika to taste | |
honey |
2 tsp.
|
Salt to taste |