Eggs and Beef Barbacoa: Tex Mex Style

Eggs with Beef Barbacoa

Here’s a dish that may take you outside your food-norm by way of tasty new Tex Mex products and flavors brought to us by Jose Pepper’s and available at grocers in Kansas soon.  Barbacoa is a form of cooking meat that originated in the Caribbean, from which the term “barbecue” derives. Traditional barbacoa is typically served taco-style on warm corn tortillas with guacamole and salsa; by adding over-easy eggs and pinto beans this makes the perfect weekend breakfast when garnished with fresh cilantro and a squeeze of lime juice.

As seen on Chef Alli’s Farm Fresh Kitchen, sponsored by From the Land of Kansas, as part of WIBW 13 News This Morning, with Chris Fisher, Oct. 2014.  

1 pkg. Jose Pepper’s Pinto Beans, prepared according to package directions
16 small corn tortillas
8 large eggs
2 cups Beef Barbacoa (recipe follows)
1 cup crumbled queso fresco
1/3 cup sliced scallions
1/3 cup chopped cilantro
8 lime wedges
1/3 cup Jose Pepper’s BBQ Sauce

Heat a large cast iron griddle over medium high heat.  Lightly coat corn tortillas with oil or cooking spray.  Place tortillas into skillet, one or two at a time, cooking for 30 seconds on each side or until toasted and browned slightly.  Repeat with remaining tortillas and set aside to keep warm.

In a large cast iron skillet over medium high heat, cook eggs to desired doneness.  To serve, place two corn tortillas on each of 8 serving plates, overlapping each other. Top with a fried egg, a dollop of pinto beans, a nice spoonful of Beef Barbacoa, 1-2 Tbs. queso fresco, plus a sprinkling of scallions and cilantro.  Serve with a fresh lime juice squeeze and a drizzle of bbq sauce.

Serves 8

Beef Barbacoa
1 chuck roast, 2 1/2 – 3 lbs., cut into large chunks
1-2 Tbs. vegetable or canola oil
1-2 Tbs. Jose Pepper’s Grilled Fajita Seasoning 
2-3 cups beef broth
2 Tbs. fresh lime juice

Preheat oven to 325 degrees F.  Using your fingers, rub fajita seasoning into chuck roast chunks.  In a cast iron Dutch Oven, heat oil over medium high heat; add seasoned beef to pan, a few pieces at a time, browning off meat on all sides. Add 1 cup broth to pan, scraping up browned bits from bottom; add enough broth to cover meat.  Cover pan with lid and bake for 3-4 hours, or until beef is very fork-tender, checking meat from time to time to see if more broth is needed during cooking time.  Cool to room temperature; cover and chill 8 hours or overnight.

Skim fat from surface of broth.  Shred meat, using fingers or two forks.  Bring broth and meat to a simmer over medium high heat; simmer until broth reduces and meat begins to brown and crisp on the outside; add lime juice.

Now You’re Cookin’,
Chef Alli

brentjosepeppers

Brent Sullivan, Jose Pepper’s, with Chef Alli and Chris Fisher, WIBW 13 News This Morning, October 2014.

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