Barbacoa Chilaquiles Breakfast Bowl Recipe

Prep chiles

Toast the dried guajillo and ancho chiles lightly in a dry skillet over medium heat 20–30 seconds per side until aromatic but not blackened. Remove stems and seeds (if not already removed).

Soak the toasted chiles in 1 cup of hot water for 15 minutes until softened. Reserve soaking liquid.

In a blender, combine soaked chiles (drain but reserve some soaking liquid), chipotle in adobo, quartered onion, garlic, apple cider vinegar, cumin, oregano, 1 tsp salt, 1/4 tsp black pepper and 1/2 cup beef broth (or reserved chile soaking liquid) and puree until smooth. Add more soaking liquid as needed to make a thick sauce.

Pat the beef chunks dry and season with remaining salt and pepper. Heat 1 tsp vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Sear beef on all sides until browned, about 3–4 minutes per side—work in batches if needed.

Return all seared beef to the pot. Pour the chile purée over the beef and add the remaining beef broth and bay leaf. The liquid should come about halfway up the meat; add up to 1/2 cup additional water or broth if needed to reach that level.

Bring to a simmer, then reduce heat to low, cover partially, and braise gently for 2 to 2.5 hours until beef is fork-tender. Alternatively, cook in a 300°F (150°C) oven for 2–2.5 hours or in a slow cooker on low for 6–8 hours.

When beef is tender, remove meat to a cutting board and shred with two forks. Skim fat from the cooking liquid; reserve 3/4 cup of the braising liquid and mix it into the shredded beef to keep it moist and saucy. Adjust salt to taste.

If you prefer to make fresh salsa roja for the chilaquiles, reserve 1 cup of the strained barbacoa braising liquid. In a blender combine 2 medium roasted or canned tomatoes (about 1 1/2 cups), reserved braising liquid, a pinch of salt and pepper, and pulse until smooth. Taste and adjust seasoning. If using store-bought salsa, skip this step.

Warm the salsa in a saucepan over medium heat for 3–4 minutes; reduce slightly so it coats chips but is not watery.

If using fresh tortillas, cut into wedges and shallow-fry in 2 tbs of vegetable oil over medium-high heat until crisp and golden, about 2–3 minutes per batch. Drain on paper towels. Alternatively use store-bought sturdy tortilla chips and heat them briefly in a 350°F (175°C) oven for 5–7 minutes to refresh crispness.

In a large skillet over medium heat, warm 1 1/2 to 2 cups of the prepared salsa roja until simmering. Add the crispy chips and gently toss to coat, working quickly so chips absorb sauce but keep some texture. Remove from heat when most chips are coated but not fully soggy, about 1 minute.

Stir in shredded barbacoa (about all of the prepared beef) and heat gently for 1–2 minutes to combine and warm the meat.

Divide chilaquiles among 4 bowls or 2 large bowls for heartier portions.

Scatter crumbled cotija, sliced white onion, chopped cilantro, and pickled jalapeños over each bowl. Add avocado slices and radish if using. Squeeze a lime wedge over each portion.

Heat a nonstick skillet over medium and add 1 tbs butter or oil. Crack eggs and fry to desired doneness: sunny-side up or over-easy recommended so yolks run over the chilaquiles. Season eggs with a pinch of salt and pepper.

Place 1 fried egg (or 2 for larger portions) atop each bowl of chilaquiles right before serving. Drizzle Mexican crema over the eggs and chilaquiles.

Garnish each bowl with extra cotija, cilantro, lime wedge, and a final grind of black pepper. Serve immediately so chips retain a mix of crisp and saucy textures.