Smoked Barbacoa Chilaquiles
Description
This skillet feature tosses extra-crispy fried tortilla chips directly into warm ranchero sauce until lightly coated yet structurally sound. Topped with juicy, shredded smoked barbacoa beef, melted cotija cheese, and a sunny-side-up fried egg, it hits every textural high note. It transforms rich leftover smokehouse proteins into a high-impact, restaurant-quality breakfast-for-dinner plate.
Ingredients
Instructions
Video
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Heat vegetable oil in a heavy 12-inch cast-iron skillet to 350ยฐF.
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Fry tortilla wedges in batches for 2 to 3 minutes until golden and crisp, then transfer to a paper-towel-lined plate and season immediately with salt.
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Drain oil from skillet and wipe clean.
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Combine 1 cup of warm barbacoa braising liquid with 1 cup of prepared Ranchero sauce in the skillet over medium heat until simmering.
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Add fried tortilla chips to the pan and toss gently for 30 seconds to coat without soaking.
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Divide coated chips immediately onto 4 warm plates or shallow serving bowls.
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Top each portion evenly with warm shredded barbacoa and shredded cold-smoked Pepper Jack.
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Melt butter in a separate non-stick pan over medium heat and fry eggs until whites are set and yolks remain runny.
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Slide one fried egg onto each plate over the cheese and meat.
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Garnish with pickled red onions, crumbled cotija, and fresh cilantro.
Note
*Do not soak the chips in the sauce too early; toss right before adding toppings so the tortillas maintain structural bite under the heavy meat and eggs.
*Use the fat and rendered drippings from the barbacoa braise to fry the eggs for extra depth.
