Spicy Barbacoa With Chilies For Tacos, Frito Pie And Especially For Chris

If there's one thing I'll consistently order at every Mexican restaurant I visit, it's anything that includes rich, flavorful, beefy barbacoa redolent with earthy chilies and warm spices. It hugs both my soul and my tummy at the very same time.

Speaking of warm and wonderful, my dear, sweet friend, Chris (who suddenly passed recently) adored Frito Pie. Of course she did, she was a Texan through and through! Her recipes reflected her great big Texas heart and her fiery, bright spirit; her messages to each member of the cooking group we belonged to were warm and loving. Chris is terribly missed. We are fortunate her love of food - especially all things spicy - lives on in her favorite recipes.

Just what is Frito Pie? It depends on who you ask. Search the internet and it comes in all varieties. Baked. Cold. Some crush the Fritos to make an actual pie crust. Most recipes use chili. Some use canned, some use homemade. Chili with or without beans...it doesn't seem to matter. And that's the beauty of this dish. It is totally versatile, open to interpretation, created each time at the whim of the cook. I love a forgiving recipe, don't you?

Many members of our cooking group made Frito Pie in Chris's memory. Undoubtedly she is smiling down from heaven that, all around the country, we're cooking one of her favorite treats just for her. Chris, this one's for you!

Spicy Barbacoa With Chilies

• 3 pound chuck roast
• 3 T canola oil
• 2 dried guajillo peppers, broken into small pieces (look for them in the Latin section of the grocery store)
• 2 dried ancho chilies, broken into small pieces (look for these in the same place as above)
• 2 t chipotle chile powder
• 2 t ancho chile powder
• 2 t smoked paprika
• 1 t hot paprika
• 3 T espresso powder
• 2 T granulated garlic
• 2 t onion powder
• 1/2 t cinnamon
• 1 1/2 T kosher salt
• 2 t cocoa nibs
• 3 T dark brown sugar
• 1 can Rotel tomatoes and peppers
• 2 onions, peeled and slivered - I used 1 yellow onion and 1 red onion
• 1 sweet red bell pepper, seeded and slivered
• 2 large jalapenos, seeds and ribs removed, slivered
• 1/2 head garlic, skins removed, sliced thinly
• 1 envelope ranch dressing mix
• 1 bottle of beer - use a good Mexican beer if you like - I used gluten free beer to keep this GF
• 2 T demerara sugar - or light brown sugar

Rub:

In a spice or coffee grinder - or a blender - put the pieces of dried chilies and dried cocoa nibs. Give them a good whirl until they're broken down into small pieces. Transfer to a small bowl and add the chile powders, paprikas, espresso powder, granulated garlic, onion powder, cinnamon, kosher salt and brown sugar. Mix together well. Rub half of the mixture into both sides of the roast and set the rest aside for the next time you make this - and you WILL.

Heat a skillet large enough to hold the chuck roast and add oil. When the oil is good and hot, carefully add the roast to the skillet and brown it well on both sides. 

While the beef is browning, add half the onions, sweet red pepper, garlic slivers and jalapeno to the slow cooker. Once it's browned place the chuck roast on top and add the rest of the onions, peppers, garlic and jalapenos, the can of RoTel and sprinkle on the demerara (or brown) sugar and the envelope of ranch dressing mix. Pour the beer over all, cover and cook on high for 6-7 hours. Once the roast falls apart easily, it's done. 

You can use it right away or refrigerate for the next day. Flavors are always better the next day, aren't they? Use for tacos, Chris's Frito Pie or any other use you can think of. Quesadillas? Sure! Nachos? Why not? Burritos? You bet! Here's how I used my Barbacoa.

Frito Pie for Chris.

Tacos: Take a couple of soft corn tortillas and lay on the barbacoa and your favorite goodies!

Frito Pie: In a shallow bowl, make a layer of Fritos, then barbacoa, shredded colby jack cheese (or your own fave cheese), diced avocado, thinly sliced green onions, a little chopped tomato and a sprinkling of cilantro. Oh, and a slathering of Hatch Chile salsa...Hatch chilies were Chris's favorite!

Texas Eggs In Poblanos

If you really use your imagination...and kind of squint your eyes a bit...do you see the resemblance of a poblano half to the state of (yeeeeehawwwww) Texas? Me too! Do real Texans make eggs this way? I really have no clue, but why not?! It makes a great name for a brunch dish that comes in a Texas-shaped edible container anyway.

Spicy chorizo, smooth and creamy avocado, sharp cheddar, sultry cilantro and some other TexMex regular customers all gathered 'round the kitchen this morning for quite the satisfying brunch. It didn't take a lot of Sunday morning effort, either. In fact, you could cut the peppers, grate the cheese and fry up the chorizo the night before. From there, it's a snap. 

While the eggs are baking, it even gives you lots of time to make a nice pitcher of Bloody Maria's or even a Michelada. I'm sure that's what they'd serve up with Texas eggs in Texas anyway. Saddle up for brunch, pardner!

Texas Eggs in Poblanos

Serves 1

• 1 poblano pepper, (choose a nice big round one instead of a flat one - holds the egg) cut in half lengthwise, seeds and ribs removed
• 2 eggs
• 1 link Mexican chorizo, fried and crumbled
• 1/2 C or so of grated sharp cheddar
• 1 lime, juiced
• 1 avocado, sliced and dipped in lime juice
• 2 small tomatoes, chopped
• 1 T chopped fresh cilantro plus additional for garnish
• 2 T sweet onion, finely chopped
• salt to taste
• green Tabasco

Set the oven to 400 degrees.

Place the pepper halves into a shallow casserole dish and break an egg into each half. Bake approximately 20 minutes or until the egg is set the way you like it.

While the eggs are baking, make the fresh salsa. Combine tomatoes, onion, cilantro and salt to taste. Add a dash (or MORE) of Green Tabasco (I LOVE this stuff!) and spoon onto a serving plate. 

When the eggs are done, nestle them into the salsa, surround them with shredded cheese, sliced avocado, the cooked chorizo and garnish with more cilantro and lots of green Tabasco or even a little salsa verde.

This presentation is lovely...but right after the pic, I mixed everything up and piled it on top of the peppers. Maybe not as pretty, but easier eating! And that's what counts.

NOTE: Of course you can double, triple, quadruple the recipe to serve as many as you need!

Chili Dusted Duck Fat Sweet Potato Chips with Avocado Scrambled Eggs

After the craziness of two big nights under the fancy white tents at Savor Pittsburgh and judging all those fantastic dishes, our Sunday morning was a lazy one.  Whew!  What a non-stop few days!  Come this morning, Mark and I need a break - if only for a few quiet hours.

I'd like to say we just kind of lounged around and relaxed, sipped Bloody Marys and noshed on this beautiful brunch dish, but the relaxing occurred AFTER the cooking...then it was really well-deserved!  Had we thought ahead, the crema and chili salt could have been done the night before and would have made this morning's prep much easier.  

Still, it was worth it! Duck fat sweet potato chips dusted with chili salt, crowned with avocado cubes cuddled oh so tenderly into softly scrambled eggs (with a little jalapeno kick!) and drizzled with cilantro lime crema were just the way to chill.  

Sounds strictly like a brunch dish? Ha!  It will make killer leftovers for breakfast tomorrow!  

 

Chili Dusted Duck Fat Sweet Potato Chips 

with Avocado Scrambled Eggs

• 1 teaspoon chili powder
• 1 1/2 teaspoons Kosher salt
• 1/4 teaspoon cumin powder

• 4 ounces sour cream, or use Fage Greek yogurt - 0% fat is what I used
• 2 tablespoons milk
• 1 clove garlic, minced
• 1/4 teaspoon cumin
• 1 lime, juiced
• 1 tablespoon fresh cilantro, minced
• 1 teaspoon tabasco sauce, the GREEN kind!
• Kosher salt, to taste

• duck fat
• 1 medium sweet potato, peeled

• 2 tablespoons butter
• 4 eggs
• 1 tablespoon water
• 1 avocado, cubed
• 1/4 medium jalapeno, cut into 1/2" strips and then across into slivers
• 1/2 teaspoon kosher salt

Chili Salt:  Combine and set aside.
 
Crema: Combine and set aside.
 
Chips:  In a medium pot, heat 3" worth of duck fat to 375 degrees.  While the fat is heating (watch carefully!), using a vegetable peeler (I like my nice swivel blade one that's about 3-4" wide), cut thin sliced of the peeled sweet potato and let them sit until the fat is hot enough.  When the fat is at temp, fry the sliced potatoes several at a time - maybe 12 or so - until they nearly stop bubbling.  Remove with a spider or slotted spoon to a paper towel lined plate.  They won't seem crisp, but will crisp up in seconds once they're out of the oil. Don't let them brown or they will be overdone.  When they're all done, keep them warm in the oven.
 
Eggs:  Melt the butter in a skillet.  In a bowl, scramble the eggs, water, jalapeno and salt with a whisk.  Pour the eggs into the skillet and gently move them with a spoon until they start to set a little.  At that point, add the avocado cubes and continue until the eggs are just how you like them.  I like mine slightly wet and not overcooked.
 
Assembly:  Mound the chips on a serving plate, sprinkle with the chile salt, mound the eggs in the center and drizzle with the crema.  Garnish if you wish.
 
NOTE TO SELF:  Make the chile salt and the crema the night before to make Sunday morning just a little more relaxing.  


By the way...my report on BOTH nights of Savor Pittsburgh is coming up in a day or two.  Stay tuned!