Great news for those who love Jose Peppers, you can now get the flavors at home with their line of 15 Tex-Mex products! Chef Alli featured many of their products in a beef barabacoa taco with egg. If you can't find the products at your local grocery store, ask for it!

A note from Chef Alli: Barbacoa is a form of cooking meat that originated in the Caribbean, from which the term “barbecue” derives. Traditional barbacoa is typically served taco-style on warm corn tortillas with guacamole and salsa; by adding over-easy eggs and pinto beans this makes the perfect weekend breakfast when garnished with fresh cilantro and a squeeze of lime juice.

1 pkg. Jose Pepper’s Pinto Beans, prepared according to package directions
16 small corn tortillas
8 large eggs
2 cups Beef Barbacoa (recipe follows)
1 cup crumbled queso fresco
1/3 cup sliced scallions
1/3 cup chopped cilantro
8 lime wedges
1/3 cup Jose Pepper’s BBQ Sauce

Heat a large cast iron griddle over medium high heat. Lightly coat corn tortillas with oil or cooking spray. Place tortillas into skillet, one or two at a time, cooking for 30 seconds on each side or until toasted and browned slightly. Repeat with remaining tortillas and set aside to keep warm.

In a large cast iron skillet over medium high heat, cook eggs to desired doneness. To serve, place two corn tortillas on each of 8 serving plates, overlapping each other. Top with a fried egg, a dollop of pinto beans, a nice spoonful of Beef Barbacoa, 1-2 Tbs. queso fresco, plus a sprinkling of scallions and cilantro. Serve with a fresh lime juice squeeze and a drizzle of bbq sauce.

Serves 8

Beef Barbacoa
1 chuck roast, 2 1/2 – 3 lbs., cut into large chunks
1-2 Tbs. vegetable or canola oil
1-2 Tbs. Jose Pepper’s Grilled Fajita Seasoning 
2-3 cups beef broth
2 Tbs. fresh lime juice

Preheat oven to 325 degrees F. Using your fingers, rub fajita seasoning into chuck roast chunks. In a cast iron Dutch Oven, heat oil over medium high heat; add seasoned beef to pan, a few pieces at a time, browning off meat on all sides. Add 1 cup broth to pan, scraping up browned bits from bottom; add enough broth to cover meat. Cover pan with lid and bake for 3-4 hours, or until beef is very fork-tender, checking meat from time to time to see if more broth is needed during cooking time. Cool to room temperature; cover and chill 8 hours or overnight.

Skim fat from surface of broth. Shred meat, using fingers or two forks. Bring broth and meat to a simmer over medium high heat; simmer until broth reduces and meat begins to brown and crisp on the outside; add lime juice.

If you are looking to purchase Jose Peppers products, check out the From the Land of Kansas Marketplace to purchase your products online, or from a store near you.

Recipe by Chef Alli: http://www.chefallis.com/

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• jose peppers
• chef alli
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• beef