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Smoked Barbacoa Chilaquiles

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Difficulty: Beginner
Servings: 4
Best Season: Suitable throughout the year
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
  • 2 lb Smoked Chipotle Barbacoa with braising liquid
  • 1 cup Ranchero sauce
  • 12 EA corn tortillas, cut into 6 wedges each
  • 2 cups vegetable oil for frying
  • 1/2 tsp kosher salt
  • 1 cup cold-smoked Pepper Jack, shredded
  • 4 EA large eggs
  • 2 Tbsp unsalted butter
  • 1/2 cup pickled red onions
  • 1/4 cup cotija cheese, crumbled
  • 1/4 cup fresh cilantro, chopped
Instructions
  1. 1
    Heat vegetable oil in a heavy 12-inch cast-iron skillet to 350°F.
  2. 2
    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.
  3. 3
    Drain oil from skillet and wipe clean.
  4. 4
    Combine 1 cup of warm barbacoa braising liquid with 1 cup of prepared Ranchero sauce in the skillet over medium heat until simmering.
  5. 5
    Add fried tortilla chips to the pan and toss gently for 30 seconds to coat without soaking.
  6. 6
    Divide coated chips immediately onto 4 warm plates or shallow serving bowls.
  7. 7
    Top each portion evenly with warm shredded barbacoa and shredded cold-smoked Pepper Jack.
  8. 8
    Melt butter in a separate non-stick pan over medium heat and fry eggs until whites are set and yolks remain runny.
  9. 9
    Slide one fried egg onto each plate over the cheese and meat.
  10. 10
    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.

Read it online: https://brinnerbites.com/recipe/smoked-barbacoa-chilaquiles/