Coffee Braised Chilaquiles with Honey Pickled Radishes
Chef Tamara Westerhold
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.
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
1 lb. radishes, bottoms and tops trimmed
1 cup apple cider vinegar
3 tbsp. honey
1 tbsp. sugar
2 tbsp. kosher salt
10 corn tortillas, cut into quarters
2 tsp. kosher salt
6 fried eggs, optional
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