Birriaquiles (Beef Birria Chilaquiles)

Ingredients

• 1½ to 2 cups Rumba Meats® Beef Tongue left-over birria, warm (see recipe) https://rumbameats.com/recipe/birria/
• 2 cups guajillo red chile sauce, store-bought or homemade
• 4 cups corn tortilla chips, homemade or store-bought
• 4 sunny-side up fried eggs, warm
• 1½ cups shredded queso quesadilla (asadero cheese), divided
• Salsa roja
• Diced avocado
• Mexican crema
• Crumbled queso fresco

Instructions

1. Add red chile sauce to a 12-inch oiled cast iron skillet or nonstick skillet.
2. Add tortilla chips. Using a spatula, gently turn over tortilla chips until all the chips are well coated with red chile sauce. Turn heat on low.
3. Top coated tortilla chips with 4 fried eggs. Sprinkle 1 cup shredded cheese over tortilla chips and eggs.
4. Top with 1½ to 2 cups shredded birria and ½ cup additional shredded cheese.
5. Cover, and continue cooking over low heat for 2 to 4 minutes or until chile sauce is steaming and cheese is melting. Remove from heat and let stand covered for several minutes to continue heating.
6. Uncover birriaquiles. Top with your favorite toppings such as salsa roja, diced avocado, a drizzle of Mexican crema, and crumbled queso fresco.
7. Serve warm beef birria chilaquiles spooned onto plates.
8. Delicious served with icy cold aguas frescas.