Barbacoa Benny Recipe

Toast the dried chiles: heat a dry skillet over medium heat. Toast ancho and guajillo chiles 20–30 seconds per side until fragrant but not burned. Transfer to a bowl and cover with hot water for 20 minutes to soften.

Prepare the roast: pat beef chuck dry and season evenly with 1 tsp salt and 1/4 tsp black pepper. Heat vegetable oil in a heavy Dutch oven over medium-high heat until shimmering. Sear the roast 4–5 minutes per side until deeply browned. Remove roast and set aside.

Make the chile sauce: drain rehydrated chiles (reserve soaking liquid). Add chiles, chipotle, peeled garlic, peeled and quartered onion (reserve one small wedge for braising), beef broth, white vinegar, cumin, oregano, cinnamon and remaining 1/2 tsp salt to a blender along with 1/2 cup of the chile soaking liquid. Purée until very smooth.

Braise: return the reserved onion wedge to the bottom of the Dutch oven. Nestle seared roast on top and pour the chile purée over the meat. Add bay leaves. If needed, add additional broth or water to come about halfway up the roast. Bring to a gentle simmer, then cover and braise in a 300°F (150°C) oven for 3 to 3 1/2 hours until the beef is fork-tender and easily shredded.

Shred and finish: transfer beef to a cutting board and shred with two forks. Skim excess fat from the cooking liquid, then return shredded beef to the pot and simmer uncovered 8–10 minutes so flavors concentrate. Taste and adjust seasoning with remaining salt and pepper as needed. Keep warm while preparing eggs and hollandaise.

Clarify butter (optional quick method)

Melt butter gently in a small saucepan over low heat until foaming subsides. Skim off foam and keep warm. You can use whole melted butter if preferred.

Set up a double boiler: choose a heatproof bowl that nests over a saucepan without touching the water. Bring an inch of water to a simmer over medium-low heat.

Whisk yolks: in the bowl, whisk egg yolks, lemon juice and Dijon until slightly thickened. Place bowl over simmering water and whisk constantly until mixture reaches ribbon consistency (5–7 minutes).

Emulsify: remove bowl from heat. Slowly drizzle warm melted butter into the yolk mixture while whisking constantly to create a smooth, glossy hollandaise. Whisk in salt and cayenne. Hold warm in a thermos or over very low heat (avoid overheating or it will break).

Toast English muffins: split and butter English muffins. Toast in a skillet over medium heat until golden and crisp. Keep warm in oven (low) if needed.

Poach the eggs: bring a wide shallow pan of water to a gentle simmer and add 1 tbsp vinegar. Stir to create a gentle whirlpool and carefully crack one egg into a small cup then slip into the water. Poach 3 minutes for runny yolks or 3 1/2–4 minutes for slightly firmer. Remove with a slotted spoon and drain on paper towel. Repeat with remaining eggs. Season lightly with 1/4 tsp salt and pepper.

Plate: divide warm shredded barbacoa evenly among the four toasted English muffin halves (about 1/2 cup each). Top each with a poached egg.

Finish: spoon hollandaise generously over each egg. Garnish with chopped cilantro and a small spoonful of pickled red onions if using. Serve immediately.