Beef Barbacoa w/ Poached Egg

Recipe printed from

Beef Barbacoa w/ Poached Egg
Adapted from Cooking Light, June 2010

1  (15-ounce) can pinto beans, rinsed and drained
6  T salsa, divided (make your own, or buy bottled; I prefer Frontera Salsa)
2  T water
8  (6-inch) corn tortillas
Cooking spray
4  large eggs
1/4  t kosher salt
1/4  t freshly ground black pepper
1  cup Beef Barbacoa (recipe below)
1/2  c (2 ounces) cotija cheese, crumbled
1/4  c finely chopped fresh cilantro
4  lime wedges

In a small saucepan, mash beans with fork. Combine beans, 2 T salsa, and 2 T water in saucepan over low heat until warm, stirring occasionally. Keep warm.

Preheat oven to 300 F. Wrap tortillas in aluminum foil and heat tortillas in oven for about 8 minutes.

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 (if you have them; otherwise add eggs to large saucepan full of water). Place custard cups in simmering water in pan. Cover pan; cook 8 minutes. Remove custard cups from water. Sprinkle salt and pepper evenly over eggs.

Place 2 tortillas on each of 4 plates, and top each tortilla with 2 tablespoons bean mixture. Top beans with 2 tablespoons Beef Barbacoa. Place 1 poached egg on each plate so it overlaps both tortillas. Top each serving with 1 tablespoon remaining salsa. Sprinkle each serving with 2 tablespoons cheese and 1 tablespoon fresh cilantro. Serve with lime wedges.

Beef Barbacoa
Adapted from Cooking Light, June 2010; serves 10 (2 oz servings)

1  t freshly ground black pepper
1  t dried oregano
3/4  t kosher salt
3/4  t ground cumin
3/4  t ancho chile powder
1  (2 1/4-pound) boneless chuck steak, trimmed
Cooking spray
1  c water
2  garlic cloves, thinly sliced
1  T fresh lime juice

Preheat oven to 300 F.

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 c 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.

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.