Barbacoa Chilaquiles

Barbacoa Chilaquiles (Mexico)

Recipe: | Abreo | Rockford, IL

Yield: 4 servings

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
  • 1lb. beef barbacoa (recipe follows)
  • 2 c. chile sauce (recipe follows)
  • 2 qt. canola oil

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.

Barbacoa

  • 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

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.

Chile Sauce

  • 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

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.

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