Eggs Barbacoa with Refried Beans — Damn Delicious

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Eggs Barbacoa with Refried Beans

I’ve been meaning to invest in a dutch oven for quite some time so after a recent trip to the sale section of Williams-Sonoma, I was immediately sold on a Le Creuset Dutch Oven. I brought it home and it was just so beautiful (and a little too expensive) that I couldn’t bring myself to use it and it ended up sitting on my couch in its original packaging for about a week. But I finally got over myself and decided to make barbacoa for its first use.

Although it took 3 hours to make, it was a very simple dish and the dutch oven took care of everything as the meat slow-cooked in its own juices for 3 hours. The meat was very flavorful and tender and it paired perfectly with the homemade refried beans, which had such a rich, creamy texture. I did contemplate using a fried egg instead but the texture of the poached egg was absolutely essential to this dish. It was an absolute hit with the boyfriend and he vowed to never eat Chipotle barbacoa again!

Eggs Barbacoa (adapted from For the Love of Cooking):

Yields 4 servings

For the refried beans:

  • 1 teaspoon olive oil
  • 1 small yellow onion, diced finely
  • 1 jalapeno, diced finely
  • 1 clove garlic, minced
  • 2 cans pinto beans
  • Sea salt and fresh cracked pepper to taste
  • Pinch of dried cumin, optional

Heat the olive oil in a saucepan over medium heat. Add the onion and jalapeno; saute until tender and golden, about 4 minutes. Add the garlic and stir constantly for 60 seconds.

Add one can of beans with liquid.

Mash with a potato masher or fork until thoroughly mushed.

Drain the second can of beans and add to the mushed beans with a pinch of cumin, if using.

Mix and mush to your desired consistency. Cook on low for 5 minutes.

For the barbacoa:

  • 1 1/2 lbs boneless lean chuck steak, trimmed
  • Sea salt and freshly cracked pepper, to taste
  • Coriander, to taste
  • Cumin, to taste
  • Chile powder, to taste
  • Garlic powder, to taste
  • Oregano, to taste
  • Handful of cilantro, chopped
  • 2 cloves garlic
  • 2 Anaheim peppers, seeded
  • 1 cup of water

Preheat oven to 300 degrees F.

Season the chuck steak evenly with all of the spices, to taste, on both sides of the beef.

Heat a small Dutch oven over medium high heat and coat with cooking spray. Sear the meat on both sides for 1-2 minutes.

Add the water to the Dutch oven along with the cilantro, Anaheim pepper, and garlic.

Place the lid on the Dutch oven and place in the oven. Cook for 3 hours or until the meat shreds easily. (Make sure you check every hour or so to make sure you have liquid in the pan. If it gets low, add more water).

When the meat shreds easily, remove it from the oven and discard the peppers. Shred the meat and let it sit in the juices; set aside.

To assemble the eggs barbacoa:

Cook tortillas in a hot pan for 45-60 seconds on each side (this will make them soft and pliable). Place the tortillas on the serving plate, spread with refried beans, add some barbacoa beef, then top with poached egg, cheese, green onions, and avocado sauce.

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