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Recipes

Coffee Braised Chilaquiles with Honey Pickled Radishes

Serves6
IngredientsBeef
Menu PartEntree
Cuisine TypeLatin

Chef Tamara Westerhold

Cherubina Catering

Fairfax, Calif.

Chef Tamara Westerhold pumps up the flavor and heartiness of chilaquiles with the addition of beef braised in a coffee-adobo mixture. Honey pickled radishes provide contrasting a sweet-sour and textural contrast. To turn the chilaquiles into an inviting brunch item, she suggests topping the dish with an egg.

Ingredients

Braised beef

½ cup brewed coffee

1 yellow onion, peeled and quartered

4 garlic cloves, peeled

2 canned chipotle chiles in adobo, plus 2 tsp. adobo sauce

4 tbsp. honey

2 tbsp. lemon juice

2 cups hot water

3 lb. chuck beef roast, cut into 2-in. chunks

1 tbsp. kosher salt

1 tsp. freshly ground black pepper

1 tbsp. vegetable oil

Honey

1 lb. radishes, bottoms and tops trimmed

1 cup apple cider vinegar

3 tbsp. honey

1 tbsp. sugar

2 tbsp. kosher salt

Tortillas

10 corn tortillas, cut into quarters

2 tsp. kosher salt

Queso fresco

Chopped cilantro

6 fried eggs, optional

Steps

1. For braised beef: In blender container, combine coffee, onion, garlic, chiles, adobo sauce, honey and lemon juice; process until smooth. Add hot water and blend again; set aside.

2. Pat beef cubes dry and season with salt and pepper. In saute pan, heat vegetable oil over medium-high heat until hot. Brown beef cubes in hot oil in batches on all sides.  Add beef and coffee-adobo puree to slow cooker. Cover with lid and cook for 8 hours on low setting until beef is very tender and falls apart with a fork. Let cool; refrigerate overnight. 

3. For radishes: Place radishes in large glass jar, leaving ½-inch at top of jar. Combine vinegar, honey, sugar, salt and ½ cup water in a small saucepan. Over high heat, bring to a boil; boil 3 minutes, stirring to dissolve sugar. Pour hot liquid over radishes; refrigerate at least 1 hour or up to overnight.

4. For tortillas: Preheat oven to 350 F. Spread tortilla wedges on sheet pan in single layer. Bake 6 minutes; flip wedges and sprinkle with salt. Bake an additional 6 to 8 minutes, or until tortillas just beginning to color a bit and are dry and crunchy. Remove from oven and allow to cool.

5. Remove beef from refrigerator and place in large skillet. Heat beef with sauce over low heat; as beef begins to warm, break it up with two forks, adding more water to sauce if necessary to keep consistency fluid. Add tortilla wedges; stir gently to coat. Simmer about 10 minutes until tortillas begin to soften. Remove from heat; portion in bowls or plates and serve warm, topped with cheese, cilantro and radishes.

Photograph courtesy of National Honey Board

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