Barbacoa Chilaquiles With Carrot Habanero Salsa
- 1 lbs. Chuck Roast
- 2 ct. Cloves Of Garlic, mined
- 3 ct. Bay Leafs
- 1 c. Sliced White Onion
- 1 tbs. Cumin
- 1/2 tsp. Salt
- 3 c. Beef Broth
- 1/2 c. Olive Oil
- 1 ct. Chipotle in adobo (6oz)
- 16 ct. 4” Flour Tortillas
- 4-6 ct. Whole Fresh Eggs
- 1/2 c. Mozzarella Cheese
- 1/4 c. Chopped Fresh Cilantro
- 1 c. Diced Carrots
- 1/2 c. Diced White Onion
- 2 ct. Garlic Cloves
- 1 ct. Lime, juiced
- 2 c. Water
- 3 ct. Habanero Peppers
- 1/4 tsp. Salt
Preheat your oven to 350 degrees.
Heat a pan with a few tbs of olive from the 1/2 c. Season the chuck with 1/2 tsp of salt and cumin. When the oil is hot, sear the beef on each side for 3-4 minutes. When the meat is seared, remove it from the pan and add the onions, garlic and the can of chipotles to the hot pan, cook until soft and then add the beef broth and bay leaves. Add the beef back in the pan and cover with foil. Place in the oven for 3-4 hours until fork tender.
In a saucepot add all of the ingredients for the salsa and boil for 5 minutes. Strain half of the water from the pot and add everything else into a high-powered blender. Blend the salsa for 1-2 minutes, until smooth and creamy.
In a large pan heat the remainder of the olive oil to 350-375 degrees. Place the 4” flour tortillas in the oil for 1 minute on each side or until golden brown. Just before serving, heat a pan with a few more tbs of olive oil and crack your eggs into the warm oil. Slowly cook the egg until the whites are fully cooked. Finish cooking the eggs for a few minutes in the 350-degree oven to set the yolk.
Garnish with sliced avocado or cilantro.
Plate. Serve. Enjoy.