Barbacoa Chilaquiles Recipe

Toast and rehydrate chilies

Heat a dry skillet over medium heat. Toast guajillo and ancho chilies, pressing them lightly and flipping, until fragrant (about 20–30 seconds per side). Transfer to a bowl, cover with very hot water and soak 15 minutes until softened. Drain and reserve 1/4 cup soaking liquid.

Make chili paste

In a blender combine soaked chilies, chipotle in adobo, garlic, quartered onion, apple cider vinegar, ground cumin, oregano, salt, pepper and 1/4 cup of reserved soaking liquid (or beef broth if needed). Blend until smooth, adding a splash of broth if too thick. Strain the sauce through a fine sieve if you want a silkier texture.

Sear beef

Season beef pieces with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 2 tbs vegetable oil in a large heavy pot or Dutch oven over medium-high heat until shimmering. Sear beef in batches 2–3 minutes per side until nicely browned. Transfer seared beef to a plate.

Braise

Lower heat to medium, add the chili sauce to the pot and cook 1–2 minutes to bloom the flavors. Add seared beef back to the pot, pour in beef broth (about 2 cups) so liquid comes halfway up the meat, add bay leaf. Bring to a simmer, then cover and braise on low heat for 2.5–3 hours until beef is fork-tender (or transfer to a 300°F / 150°C oven for the same amount of time). Check once halfway and add a splash of water or broth if liquid is evaporating too fast.

Shred and finish

Remove bay leaf. Transfer beef to a cutting board and shred with two forks. Return shredded beef to the pot with remaining cooking liquid and simmer uncovered 8–10 minutes to reduce and concentrate flavors. Taste and adjust salt and pepper. Keep warm until assembly.

Roast tomatillos and jalapeño: Preheat broiler or a cast-iron skillet over medium-high. Place tomatillos and jalapeño on a baking sheet and broil or roast, turning occasionally, until charred and softened (8–10 minutes). Let cool slightly.

Blend salsa: In a blender combine roasted tomatillos, jalapeño (use less seeds for milder heat), 2 garlic cloves, 1/4 cup chopped onion, cilantro, lime juice, 1 tsp oil and 3/4 tsp salt. Blend until mostly smooth. Taste and adjust salt or lime. If salsa is very thin, simmer briefly in a small saucepan 3–4 minutes to thicken and deepen flavor; cool slightly.

Keep warm or room temperature until ready to toss with chips.

Prepare chips and beans

If using homemade chips: cut 6–8 corn tortillas into wedges and shallow-fry in 1/2" oil until crisp, drain on paper towels and season lightly with salt. If using store chips, choose sturdy ones. Warm refried or whole black beans in a small pot over low heat and keep warm.

Combine chips with salsa and barbacoa

In a large skillet (12") over medium heat, add 1/2 cup of the prepared tomatillo salsa and warm 1 minute. Add 6–8 cups of tortilla chips and gently toss to coat—work quickly to avoid soggy chips. Add 1–1 1/2 cups shredded barbacoa (with a few tablespoons of the cooking liquid) and gently fold to combine. Taste and add more salsa a tablespoon at a time if needed to moisten. Cook 2–3 minutes until chips have softened slightly but still retain some crispness and barbacoa is heated through.

Fry eggs

While chips and barbacoa warm, heat 2 tbs vegetable oil in a nonstick skillet over medium-high. Crack eggs into skillet (work in batches if necessary) and fry to preferred doneness: sunny-side up about 2–3 minutes until whites set but yolks runny, or cook longer and flip for over-easy/medium. Season eggs with salt and pepper to taste.

Plate and garnish

Spoon a layer of warm refried beans onto each plate (about 1/4 cup each). Top with a generous helping of the barbacoa-chilaquiles mixture. Add 1 fried egg on top of each portion (one egg per serving). Garnish with crumbled queso fresco (about 2 tbs per plate), a drizzle of sour cream or crema, diced white onion, chopped cilantro, and avocado slices if using. Serve with lime wedges and extra salsa on the side.

Serve

Serve immediately so eggs are runny and chips maintain some texture. Leftover barbacoa and salsa keep well refrigerated; chips will soften if stored mixed—reheat components separately for best texture.