Barbacoa Breakfast Burrito Recipe

Prepare marinade

In a blender or food processor, combine onion (quartered), garlic cloves, chipotle peppers in adobo, apple cider vinegar, ground cumin, dried oregano, 1 tsp salt and 1/4 tsp black pepper with 1/2 cup beef broth. Blend to a smooth paste.

Pat the chuck roast dry and season all over with remaining 1/2 tsp salt and remaining 1/4 tsp black pepper.

Heat 2 tbs vegetable oil in a heavy Dutch oven over medium-high heat. Sear the roast 3–4 minutes per side until deeply browned. Remove roast and set aside.

Pour the blended marinade into the Dutch oven, add the remaining 1.5 cups beef broth and add the bay leaf. Scrape up browned bits, bring to a simmer.

Return the seared roast to the pot. Cover, reduce heat to low and braise gently for 2.5–3 hours (or transfer to 300°F/150°C oven) until beef easily shreds with a fork.

When tender, remove beef to a cutting board, shred with two forks. Skim any excess fat from the braising liquid and return 1/2–3/4 cup of sauce to the shredded beef to keep it moist. Keep warm.

Heat 1 tbs olive oil in a saucepan over medium heat. Add minced garlic and cook 30 seconds until fragrant.

Add drained black beans, 1/2 tsp ground cumin and 1/2 tsp salt. Stir to combine and cook 3–4 minutes until heated through.

Use a potato masher or fork to lightly mash about half the beans for a creamy texture. Stir in 1 tbs lime juice and keep warm.

Rinse rice under cold water until water runs mostly clear. Drain.

In a small saucepan, combine rinsed rice, 2 cups water, 1 tsp vegetable oil and 1/2 tsp salt. Bring to a boil over medium-high heat.

Reduce heat to low, cover and simmer 15 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork and keep warm.

Crack 6 eggs into a bowl, add 2 tbs milk, 1/2 tsp salt and 1/4 tsp black pepper. Whisk until fully blended.

Heat a nonstick skillet over medium-low and add 1 tbs butter. Once melted and foamy, pour in the egg mixture.

Allow eggs to set briefly at the edges, then gently push cooked portions toward the center with a spatula, folding until softly set but still moist. Remove from heat slightly underdone (carryover will finish). Keep warm.

Combine diced tomatoes, diced white onion, minced jalapeño, chopped cilantro, 1 tbs lime juice and 1/2 tsp salt in a bowl. Stir and let sit 10 minutes for flavors to meld. Adjust salt to taste.

In a blender, combine 1 chipotle pepper, tomato sauce, 1 tsp lime juice, 1/4 tsp salt and 2 tbs water. Blend until smooth. Taste and add water to reach desired pourable consistency. Keep refrigerated until assembly and reheat slightly if desired.

Mix sour cream or Mexican crema with 1 tsp lime juice and 1/8 tsp salt until smooth. Adjust lime/salt to taste.

Warm the flour tortillas in a dry skillet or wrapped in foil in a 300°F oven until pliable, about 2–3 minutes per side on skillet or 8–10 minutes in oven.

To assemble each burrito: lay a warm tortilla flat. In the center place about 1/2 cup cooked white rice, 1/3 cup black beans, 1/2 cup shredded barbacoa, approximately 1/3 cup scrambled eggs, 2 tbs shredded cheese, 1–2 tbs pico de gallo, 1 tbs chipotle salsa and 1 tbs crema. Garnish with a few cilantro leaves if desired.

Fold the sides in, then roll tightly from one end to form a burrito. For a crisp finish, heat a dry skillet over medium and toast the seam side down for 1–2 minutes per side until golden and sealed.

Serve immediately with extra chipotle salsa and crema on the side.