Barbacoa Breakfast Tacos Recipe

Prep the beef

Pat the chuck roast dry with paper towels. Trim large excess fat and cut the roast into 3–4 large chunks (about 2–3 inch pieces) so it fits in your pot and absorbs flavors.

Season the beef chunks evenly with 1.5 tsp kosher salt and 1 tsp ground black pepper on all sides.

Heat a heavy-bottomed pot, Dutch oven, or large skillet over medium-high heat and add 2 tbs vegetable oil. When oil is shimmering, sear the beef in batches until deeply browned on all sides, about 3–4 minutes per side. Transfer seared pieces to a plate.

In a blender or food processor, combine chipotle peppers in adobo (2 tbs), 2 tbs apple cider vinegar, 6 garlic cloves, 1 large quartered onion, 2 tsp ground cumin, 1 tsp dried oregano and 2 cups beef broth. Blend until smooth to make a marinade/sauce.

Pour about half of the blended sauce into the hot pot to deglaze, scraping up browned bits from the bottom with a wooden spoon. Add the beef back to the pot, pour remaining sauce over the top, and tuck 2 bay leaves in among the meat.

Bring the pot to a gentle simmer, then reduce heat to low, cover, and braise on the stovetop for 2.5–3 hours until the beef is fall-apart tender. Alternatively, transfer to a 300°F (150°C) oven and braise covered for 2.5–3 hours, or cook in a slow cooker on low for 6–8 hours.

When the beef is tender, remove it to a cutting board. Discard bay leaves. Use two forks to shred the meat finely. If the cooking liquid is very thin, simmer it uncovered for 5–10 minutes to concentrate flavor, then spoon 1/2–3/4 cup of the sauce over the shredded beef to keep it moist.

Taste and adjust seasoning with a pinch more salt if needed. Keep warm until assembly.

Warm and soften tortillas: heat a large skillet over medium heat and add 2 tbs vegetable oil. Working in batches, cook each corn tortilla 20–30 seconds per side until pliable and lightly blistered. Transfer to a paper-towel-lined plate and keep covered with a kitchen towel to stay warm. Alternatively, heat tortillas on a dry cast-iron griddle with a light brush of oil.

Prepare scrambled eggs: crack 8 large eggs into a bowl, add 1 tbs whole milk, 1/2 tsp salt and 1/4 tsp black pepper. Whisk until just combined and slightly frothy.

In a nonstick skillet over medium-low heat, melt 2 tbs unsalted butter. Pour in the egg mixture and let it sit 10–15 seconds. Stir gently with a rubber spatula, pushing eggs from the edges to the center. Cook slowly until eggs are soft and creamy but fully set, about 3–4 minutes. Remove from heat—eggs will finish settling.

Reheat the shredded barbacoa briefly in a small saucepan over medium to warm through, adding a splash of reserved cooking liquid or beef broth if dry (1–2 tbs).

Assemble tacos: place a warm corn tortilla on a plate, add about 2–3 tbs shredded barbacoa, then a generous spoonful of scrambled eggs (about 2 eggs' worth). Top with diced onion, chopped cilantro, a sprinkle of queso fresco, a slice of avocado or a spoonful of guacamole, and a drizzle of salsa. Finish with a squeeze of lime. Repeat for remaining tortillas.

Prepare toppings: dice 1/2 cup white onion and chop 1/4 cup fresh cilantro. Crumble 1/2 cup queso fresco and slice avocado if using. Cut limes into wedges.

Serve: arrange tacos on a platter with extra salsa and lime wedges on the side. Offer hot sauce if desired. Eat immediately while warm.