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Honey and Coffee Braised Chilaquiles

YIELD: Makes 6-8 servings

INGREDIENTS

For Braised Beef:

1/2 cup - coffee

1 - yellow onion, peeled and quartered

4 - garlic cloves, peeled

2 - canned chipotle chilies in adobo, plus 2 tsp. adobo sauce

4 T - honey

2 T - lemon juice

2 cups - hot water

3 lbs. - chuck roast beef, cut into 2" chunks

1 T - kosher salt

1 tsp. - fresh ground black pepper

1 T - vegetable oil

For Honey Pickled Radish:

1 lb. - radishes, bottoms and tops trimmed

1 cup - apple cider vinegar

1 T - sugar

3 T - honey

2 T - kosher salt

For Tortillas:

10 - corn tortillas, cut into fourths

2 tsp. - kosher salt

Garnishes:

queso fresco

cilantro

DIRECTIONS

In a blender, add the coffee, onion, garlic, chilies, adobo sauce, honey, and lemon juice. Process until smooth. Add the hot water and blend again. Set aside.

Pat the beef cubes dry and season with the salt and pepper. Heat the vegetable oil to medium-high and brown the beef cubes on all sides in batches. Add the beef and the chili puree to the slow cooker. Cover with lid and cook for 8 hours on low setting until the beef is very tender and can pull apart with a fork. Let it cool and refrigerate overnight.

Place radishes in a glass jar, leaving 1/2" at the top of the jar. Combine the vinegar, sugar, honey, salt, and 1/2 cup water in a small pot. Bring it to a boil for 3 minutes, stirring to dissolve the sugar. Pour the hot liquid over the radishes and refrigerate for at least an hour, up to overnight.

Preheat oven to 350º F. Spread the tortilla wedges on a sheet pan in single layers. Bake for about 6 minutes and then flip the wedges and sprinkle with salt. Bake for an additional 6-8 minutes, or until they are just beginning to color a bit and are dry and crunchy. Remove from the oven and allow to cool.

Remove the beef from the refrigerator and heat with the sauce on low in a large skillet. As the beef begins to warm, break it up a bit with two forks, adding more water to the sauce if necessary to keep the consistency fluid. Add the chips and stir gently to coat. Simmer for about 10 minutes until the chips begin to soften. Remove from the heat and serve warm with the cheese, cilantro, and radishes.

TIP

This dish is also delicious topped with a fried egg.