Barbacoa Chilaquiles Verde Recipe

Prep and toast chilies

Remove stems/seeds from ancho and guajillo chilies. Toast chilies in a dry skillet over medium heat 20–30 seconds per side until fragrant but not burned. Transfer to a bowl and cover with hot water to soften for 15 minutes; reserve soaking liquid.

Make barbacoa braising liquid and brown beef

In a blender add softened chilies (drained, reserving 60 ml soaking liquid), quartered onion, 6 garlic cloves, cumin, oregano, apple cider vinegar and 120 ml beef broth. Blend until smooth. Season chuck roast with 1.5 tsp kosher salt and 0.5 tsp black pepper. Heat 1 tbs vegetable oil in a heavy ovenproof pot or Dutch oven over medium-high heat. Brown roast on all sides, about 3–4 minutes per side.

Braise

Pour blended chili mixture over the browned beef, add remaining beef broth, bay leaf. Bring to a simmer, cover and transfer to a 150°C (300°F) oven. Braise 3–3.5 hours until beef is very tender and shreds easily. Alternatively simmer on low on the stovetop for the same time.

Shred and finish

Remove beef and shred with two forks, discarding bay leaf. Skim excess fat from braising liquid, then return shredded beef to pot and simmer uncovered 8–10 minutes to concentrate flavors and allow meat to absorb sauce. Taste and adjust salt.

Roast tomatillos and chiles

Place tomatillos and serranos plus 0.5 onion and 2 garlic cloves on a rimmed baking sheet. Roast under a hot broiler or in a 230°C (450°F) oven for 8–10 minutes, turning once, until tomatillos are blistered and soft.

Blend salsa

Transfer roasted tomatillos, serranos, onion, garlic, cilantro, lime juice and 1 tsp salt into a blender. Pulse to a slightly chunky smooth salsa verde. If too thick, add up to 2 tbs water to reach spoonable consistency. Taste and adjust salt or lime as needed. Keep warm.

Make quick pickles

If making fresh pickled onions: combine 0.5 cup apple cider vinegar, 0.5 cup water, 1 tbs sugar and 0.5 tsp salt in a small saucepan and bring to a simmer to dissolve sugar. Place thinly sliced red onion in a jar and pour hot brine over them. Let cool to room temperature (15–30 minutes) then refrigerate. Use after 30 minutes for mild pickle; best after a few hours.

Prepare tortilla chips

Heat 0.5 cup vegetable oil in a deep skillet to 175°C (350°F) or preheat air fryer to 200°C (400°F). Fry tortilla wedges in batches until golden and crisp, about 1–2 minutes per side; drain on paper towels and season lightly with 0.5 tsp salt. (If air-frying, toss wedges with 1 tbs oil and fry in a single layer 5–7 minutes, shaking halfway.)

Warm barbacoa and combine with salsa

Gently rewarm shredded barbacoa if needed over low heat. Add 1 to 1.5 cups of the prepared salsa verde to the shredded beef (reserve extra salsa for spooning). Stir to coat — you want saucy but not soupy chilaquiles. Heat together 2–3 minutes to meld flavors.

Poach/fry eggs (any style)

Cook 4 eggs to guest preference: sunny-side up, over-easy, or fried. For fried eggs: heat 1 tbs oil or butter in a nonstick skillet over medium heat and crack eggs in, cooking until whites set (about 2–3 minutes) and yolks at desired doneness. Season with a pinch of salt and pepper.

Assemble plates

On each plate arrange a bed of crisp tortilla chips (about 2 handfuls). Spoon a generous portion of barbacoa tossed in salsa verde over the chips so some remain crisp. Top with crumbled cotija (about 2 tbs per serving), a spoonful of guacamole (about 1/4 cup per serving), pickled red onions (about 2 tbs per serving), and a cooked egg. Garnish with fresh cilantro leaves and lime wedges. Serve immediately so chips retain some crunch while saucy.