Barbacoa Chilaquiles With Carrot Habanero Salsa | Midwest Foods Chef's Corner

Ingredients

• 1 lbs. Chuck Roast
• 2 ct. Cloves Of Garlic, mined
• 3 ct. Bay Leafs
• 1 c. Sliced White Onion
• 1 tbs. Cumin
• 1/2 tsp. Salt
• 3 c. Beef Broth
• 1/2 c. Olive Oil
• 1 ct. Chipotle in adobo (6oz)
• 16 ct. 4” Flour Tortillas
• 4-6 ct. Whole Fresh Eggs
• 1/2 c. Mozzarella Cheese
• 1/4 c. Chopped Fresh Cilantro
• 1 c. Diced Carrots
• 1/2 c. Diced White Onion
• 2 ct. Garlic Cloves
• 1 ct. Lime, juiced
• 2 c. Water
• 3 ct. Habanero Peppers
• 1/4 tsp. Salt