How about getting the party started early with Barbacoa Benedict? Pick up your favorite brisket or make one in your slow-cooker ahead of time and prepare the rest of your ingredients while your guests sip a spiked coffee.
Place beef brisket in crockpot. Pour beef broth over, then add onion, salt, chile powder, cumin, dried oregano, cilantro stems and bay leaves. Cook on low for 8 to 10 hours until meat can be easily shredded. Remove the brisket and let rest on a tray or large plate. Shred the meat using two forks.
Reserve the juice!
Add lemon juice, cream and salt to the egg yolks in a mixing bowl.
Beat eggs over a double broiler (or if you are feeling brave, on and off the flame), until the egg froths and thickens. You must "cook" the egg without scrambling it.
When the eggs have thickened to the consistency of heavy cream, begin to slowly add the cooled melted butter with one hand, stir quickly with the other.
When all the butter has been added, add dash of spice or hot sauce.
When your brisket is done, blend pan drippings and crushed roasted tomatoes to create an au jus. Add to your brisket and then shred the meat in the sauce.
Prepare a basic hollandaise sauce and then add an additional 1 tablespoon of Cholula or your favorite hot sauce, ½ cup fresh squeezed lime juice, 1 teaspoon of chili powder and 1 teaspoon of garlic salt.
Take a corn tortilla and lightly fry in oil until it puffs up into a pupusa/gordita like appearance.
Layer your corn tortilla with the shredded beef, then a poached egg. Spoon on some of the chile lime hollandaise sauce and top with charred poblano peppers and fresh cilantro.