Barbacoa Breakfast Tacos Recipe

Season and sear

Pat beef pieces dry and season with 1 tsp salt and 1 tsp pepper. Heat 2 tbs olive oil in a heavy pot or Dutch oven over medium-high heat. Sear beef in batches until deeply browned on all sides, 3–4 minutes per side. Transfer seared beef to a plate.

Make braising mix

In a blender or food processor combine quartered onion, smashed garlic, chopped chipotle peppers, ancho chili powder, ground cumin, dried oregano, apple cider vinegar and 1/2 cup of the beef broth. Blend until smooth.

Braise

Return the seared beef to the pot. Pour the blended chili-onion mixture over the beef. Add remaining beef broth (1.5 cups) and bay leaves. Bring to a simmer, then cover and transfer to a 300°F (150°C) oven for 3 to 3.5 hours until beef is fork-tender. Alternatively, simmer gently on the stovetop over low heat for 3–3.5 hours.

Shred and finish

Remove beef from braising liquid and shred with two forks. Skim and reserve about 1/2 cup of cooking liquid; discard bay leaves. Return shredded beef to the pot with reserved liquid and 0.5 tsp salt, adjust seasoning to taste. Keep warm.

In a bowl, whisk together eggs, milk, 3/4 tsp salt and 1/2 tsp pepper until just combined. Heat a nonstick skillet over medium-low heat and melt 1 tbs butter. Pour eggs into the skillet and cook slowly, stirring gently with a spatula to form soft curds, about 4–6 minutes. When eggs are almost set but still slightly moist, sprinkle shredded Cheddar and Monterey Jack over the eggs. Fold gently until cheese melts and eggs are fully set. Remove from heat and keep warm.

Whisk together sour cream, lime juice, lime zest, garlic powder and 1/4 tsp salt in a small bowl. Add water, 1 tablespoon at a time, to reach a drizzling consistency. Taste and adjust lime or salt as needed. Chill until ready to use.

Combine diced tomatoes, diced red onion, chopped cilantro, minced jalapeño, 1 tbs lime juice and 1/2 tsp salt in a bowl. Toss gently and let sit 10–15 minutes at room temperature to allow flavors to meld. Taste and adjust seasoning.

Warm seasoned black beans in a small saucepan over medium heat until heated through. If canned beans are plain, add 1/2 tsp cumin, 1/4 tsp chili powder and a pinch of salt while heating; mash a few spoonfuls against the side of the pan for a creamier texture. Keep warm until serving.

Warm wheat-corn tortillas in a dry skillet over medium heat, 20–30 seconds per side, or wrap in foil and heat in a 300°F oven for 8–10 minutes. Keep warm under a towel to remain pliable.

To build each taco (makes 6 tacos): place a warm tortilla on a plate, add about 3–4 oz (roughly 1/3 cup) of shredded barbacoa to the center. Top with a generous scoop of scrambled eggs and cheese, a spoonful of pico de gallo, 2–3 slices of avocado, a drizzle of lime crema, a sprinkle of crumbled Cotija and some sliced scallions.

Serve three tacos per person with a side of seasoned black beans and lime wedges. Garnish extra pico, crema and scallions as desired.