You’d think I’d be a “get up early in the morning and make breakfast girl” since I have this nutso dream of owning a B&B one day. You’d think that waffles, quiches, and pancakes would dominate the posts here, and that the breakfast section of the recipe page would be enough to dedicate a separate page to it. You’d think all these things, but as it turns out, your thinking would be wrong.
I barely make breakfast. Meaning, I double a recipe of granola or granola bars, and I hope they last us a week or two. Making breakfast is reserved for times when we have company, and even then there are way too many great brunch spots to take advantage of in Chicago.
Nonetheless, I’ve always been a fan of breakfast for dinner, and in this group I’d include practically anything involving poached eggs, even though often times you’ll find them in dinner recipes as well. Eggs in purgatory? A very easy recipe that now that I think of it, needs to be revisited. Salad with bacon and poached eggs? That sounds like two ‘breakfast ingredients’ to me.
This one here might be stretching it a bit on the breakfast front, but maybe not.
I mean, I’ve seen a-plenty of breakfast burrito (heck, I had one for brunch today), so it certainly seems plausible to have a breakfast taco in the AM hours, don’t you think? Of course, since I really don’t make breakfast at breakfast all that much, this was most certainly consumed in the nighttime hours.
I’m imagining a remake with scrambled eggs, not that there’s ever anything wrong with the poached variety. Basically, you can have this anytime, anyhow, and even anywhere.
Beef barbacoa all by itself isn’t the worst concept, either. Though you could easily buy the beef already spiced in most any Mexican market, I prefer to spice it, braise it, and marinate those flavors all by my lonesome. Should you choose to do the same, I suggest you plan ahead, as the beef will be tastiest if you let it hang out in the pot, once cooked, overnight.
However, if you are making yourself a meaty breakfast, overnight is just enough time to let those flavors come together, and it might be all the time you could stand before shredding it up and eating it, anyway.
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
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.
Adapted from Cooking Light, June 2010; serves 10 (2 oz servings)
printable version (beef barbacoa only)
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
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.