Eggs Barbacoa
From shandy 15 years ago
- 30+ to make
- Serves 4
Okay, The slow-cooked beef didn't count in the time measurement. But lets be honest. If you saw 3 hours included for the beef cooking by itself in the oven, would you look twice at the recipe? This is an easy breakfast. Read more The beef slow-cooks the day before and refrigerates overnight. In the morning, you just pull the beef, heat up and add lime juice and set aside. An easy poach method is included, make a FAST bean puree mixture, and open your favorite salsa. Throw on a litte Feta or Queso Fresco, crumbled, chopped green onions and cilantro. Easy and honestly, 30, maybe 35 minutes in the morning. Adapted from Cooking light. I changed a few times and ingredients to my personal taste. See less
Ingredients
- beef BARBACOA: (Make the day before in the oven) shopping list
- 1 teaspoon freshly ground black pepper shopping list
- 1 teaspoon dried oregano shopping list
- 3/4 teaspoon kosher salt shopping list
- 3/4 teaspoon ground cumin shopping list
- 1 teaspoon ancho chile powder shopping list
- 1 (2 1/4-pound) boneless chuck steak, trimmed shopping list
- cooking spray shopping list
- 1 cup water shopping list
- 3 garlic cloves, thinly sliced shopping list
- 1 tablespoon fresh lime juice shopping list
- eggs BARBACOA: shopping list
- 1 (15-ounce) can great northern beans, rinsed and drained shopping list
- 1/2 cup your favorite salsa, divided shopping list
- 2 tablespoons water shopping list
- 8 (6-inch) corn tortillas shopping list
- cooking spray shopping list
- 4 large eggs shopping list
- 1/4 teaspoon kosher salt shopping list
- 1/4 teaspoon freshly ground black pepper shopping list
- 1 cup hot beef Barbacoa shopping list
- 1/2 cup (2 ounces) feta, crumbled shopping list
- 1/4 cup finely chopped green onions shopping list
- 1/4 cup finely chopped fresh cilantro shopping list
- 4 lime wedges shopping list
How to make it
- DIRECTIONS FOR BEEF BARBACOA:
- 1. Preheat oven to 300°.
- 2. Combine first 5 ingredients in a small bowl; rub oregano mixture evenly over beef. Heat a large Dutch oven over high heat. Coat pan with cooking spray. Add beef to pan; cook 3 minutes on each side or until browned. Add 1 cup water and garlic to pan, scraping pan to loosen browned bits. Cover and bake at 300° for 3 hours or until beef is very tender. Cool to room temperature. Cover and chill 8 hours or overnight.
- 3. Skim fat from surface of broth. Remove beef; shred with 2 forks. Return beef to pan; bring to a simmer over medium-high heat. Simmer mixture 3 minutes or until liquid evaporates; stir in lime juice. Reduce heat to medium, and cook beef 3 minutes or until crisp in spots.
- Directions for the EGGS BARBACOA:
- 1. Place beans in a food processor; process until smooth. Combine beans, 4 tablespoons salsa, and 2 tablespoons water in a small saucepan over low heat until warm, stirring occasionally. Keep warm.
- 2. Heat a large nonstick skillet over medium-high heat. Lightly coat both sides of each tortilla with cooking spray. Place 1 tortilla in pan, and cook for 30 seconds on each side or until toasted. Repeat procedure with remaining tortillas.
- 3. Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. Break 1 egg into each of 4 (6-ounce) custard cups coated with cooking spray. Place custard cups in simmering water in pan. Cover pan; cook 6 minutes. Remove custard cups from water. Sprinkle salt and pepper evenly over eggs.
- 4. Place 2 tortillas on each of 4 plates, and top each tortilla with 2 tablespoons bean mixture. Top beans with heaping 2 tablespoons Beef Barbacoa. Place 1 poached egg on each plate so it overlaps both tortillas. Top each serving with 2 tablespoon remaining salsa. Sprinkle each serving with 2 tablespoons cheese, 1 tablespoon green onions, and 1 tablespoon fresh cilantro. Serve with lime wedges.
toml
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