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Barbacoa Chilaquiles Breakfast Bowl recipe served on a plate, by Pekin the Chef

Jul 27 2026

Restaurants›First Watch›Barbacoa Chilaquiles Breakfast Bowl Recipe

Barbacoa Chilaquiles Breakfast Bowl Recipe

Name: First Watchs Barbacoa Chilaquiles Breakfast Bowl Recipe
Cook time: 4 h
Total time: 4 h
Yield: 4 servings
Ingredients: 2 lb beef chuck roast, trimmed and cut into 3–4 pieces; 2 tbs olive oil; 1 each yellow onion, quartered; 4 each garlic cloves, smashed; 1.5 cups beef broth; 2 tbs chipotle peppers in adobo, chopped; 1 tbs dried ancho chili powder; 1 tsp ground cumin; 1 tsp dried oregano; 2 tbs apple cider vinegar; 1 each bay leaf; 1.5 tsp salt; 1 tsp black pepper; 2 cups ripe Roma tomatoes (or canned crushed tomatoes); 0.5 cups white onion, roughly chopped; 2 each garlic cloves; 1 each jalapeño, seeded if desired; 2 tbs fresh cilantro; 1 tbs lime juice; 1 tbs olive oil; 0.75 tsp salt; 0.25 tsp black pepper; 8 each cage-free large eggs; 0.25 cups whole milk; 1 tbs unsalted butter; 1 cups cheddar and Monterey Jack blend, shredded; 0.5 tsp salt; 0.25 tsp black pepper; 2 cups canned black beans, drained and rinsed; 1 tsp olive oil

Inspired by First Watch

Time4h

Serves4

Seasoned braised beef barbacoa tossed with Cheddar and Monterey Jack, ranchero sauce, crispy corn tortilla chips, fresh avocado, lime crema, Cotija cheese and scallions. Served with cheesy scrambled cage-free eggs and seasoned black beans with housemade pico de gallo.

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Ingredients

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Barbacoa

2 lb beef chuck roast, trimmed and cut into 3–4 pieces

2 tbs olive oil

1 each yellow onion, quartered

4 each garlic cloves, smashed

1 1/2 cups beef broth

2 tbs chipotle peppers in adobo, chopped

1 tbs dried ancho chili powder

1 tsp Ground cumin

1 tsp Dried oregano

2 tbs Apple cider vinegar

1 each bay leaf

1 1/2 tsp Celtic sea salt

1 tsp black pepper

Ranchero Sauce

2 cups ripe Roma tomatoes (or canned crushed tomatoes)

1/2 cups white onion, roughly chopped

2 each Garlic cloves

1 each jalapeño, seeded if desired

2 tbs fresh cilantro

1 tbs ReaLime juice

1 tbs olive oil

3/4 tsp Celtic sea salt

1/4 tsp black pepper

Cheesy Scrambled Eggs

8 each cage-free large eggs

1/4 cups whole milk

1 tbs Unsalted butter

1 cups cheddar and Monterey Jack blend, shredded

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Seasoned Black Beans

2 cups canned black beans, drained and rinsed

1 tsp olive oil

1/2 tsp Ground cumin

1/2 tsp Chili powder

1/2 tsp Celtic sea salt

1 tbs Fresh lime juice

Housemade Pico de Gallo

2 each Roma tomatoes, finely diced

1/2 cups white onion, finely diced

3 tbs Fresh cilantro, chopped

1 each jalapeño, seeded and minced

1 tbs ReaLime juice

1/2 tsp Celtic sea salt

Assembly & Garnishes

6 oz corn tortilla chips (hearty, restaurant style)

1 cups cheddar and Monterey Jack blend (for tossing with barbacoa)

1 each avocado, sliced

1/4 cups cotija cheese, crumbled

3 each scallions, thinly sliced

1/2 cups lime crema (see below) or sour cream

2 each fresh lime wedges

Lime Crema

1/2 cups sour cream or Mexican crema

1 tbs ReaLime juice

1 tsp lime zest

1/4 tsp Celtic sea salt

Method

Barbacoa

Sear beef

Pat beef dry and season lightly with 0.5 tsp salt and 0.5 tsp pepper. Heat 2 tbs olive oil in a heavy Dutch oven over medium-high heat. Brown beef pieces 3–4 minutes per side until well caramelized. Remove and set aside.

Blend braising sauce

In a blender combine quartered onion, smashed garlic, chipotle in adobo, ancho chili powder, cumin, oregano, apple cider vinegar and 0.5 tsp salt with 1.5 cups beef broth. Purée until smooth.

Braise

Return beef to the Dutch oven, pour the blended sauce over, add bay leaf. Bring to a simmer, cover and transfer to a 300°F (150°C) oven for 3 hours, or simmer on low on the stovetop for 3–3.5 hours, until beef is fork-tender.

Shred and finish

Remove beef to a cutting board, shred with two forks. Skim off excess fat from the cooking liquid, then return shredded beef to the pot and simmer 10 minutes to reduce and concentrate flavors. Adjust salt to 0.5–1 tsp more if needed (total salt for barbacoa should be 1.5 tsp).

Ranchero Sauce

In a skillet heat 1 tbs olive oil over medium heat. Add chopped tomatoes, onion, garlic and jalapeño; sauté 6–8 minutes until softened. Transfer to a blender with cilantro, lime juice, 0.75 tsp salt and 0.25 tsp pepper and purée until smooth. Taste and adjust seasoning. Keep warm.

Cheesy Scrambled Eggs

Whisk eggs with milk, 0.5 tsp salt and 0.25 tsp pepper until combined. Heat a nonstick skillet over medium-low and melt 1 tbs butter. Pour eggs into the pan and cook gently, stirring frequently with a silicone spatula. When eggs are mostly set but still slightly runny, sprinkle 1 cup shredded cheddar/Monterey Jack and fold to finish cooking to a creamy consistency. Remove from heat early — carryover heat will finish them.

Seasoned Black Beans

Heat 1 tsp olive oil in a small saucepan over medium. Add drained black beans, cumin, chili powder and 0.5 tsp salt. Stir and warm 4–5 minutes, smashing a few beans with the back of a spoon to thicken slightly. Finish with 1 tbsp fresh lime juice and remove from heat.

Housemade Pico de Gallo

Combine diced tomatoes, diced onion, chopped cilantro, minced jalapeño, 1 tbsp lime juice and 0.5 tsp salt in a bowl. Stir and let sit 10–15 minutes at room temperature to meld flavors.

Lime Crema

Whisk together 0.5 cup sour cream, 1 tbsp lime juice, 1 tsp lime zest and 0.25 tsp salt until smooth. Refrigerate until assembly.

Assembly & Finish

Warm the corn tortilla chips briefly in a 350°F oven for 3–4 minutes if desired to refresh crispness. Warm the ranchero sauce.

Toss shredded barbacoa (about 2 cups cooked) with 1 cup shredded cheddar/Monterey Jack in a skillet over low heat just until cheese melts and coats the meat (2–3 minutes). Gently fold in 1/4 tsp salt if needed.

To build each breakfast bowl (makes 4 servings): place a generous handful of chips in the bottom of each bowl (about 1.5 oz chips per bowl). Spoon 1/2 cup seasoned black beans next to the chips. Add 1/2 cup cheesy scrambled eggs. Top with 3/4 cup cheesy barbacoa. Spoon 2–3 tbsp warm ranchero sauce over the barbacoa and chips so some chips soften while others remain crisp.

Garnish each bowl with 2–3 tbsp pico de gallo, sliced avocado (about 1/4 avocado per bowl), a drizzle of lime crema (about 1–2 tbsp), sprinkle of crumbled cotija (about 1 tbsp), and sliced scallions. Serve with lime wedge on the side.

Optional: Offer extra hot sauce and additional chips at the table.