Preheat the oven to 300 degrees.

Prepare the beef barbacoa by seasoning the chuck steak evenly with all of the spices, to taste, on both sides of the beef.

Heat a large Dutch oven over medium-high heat and coat with olive oil cooking spray.

Once HOT, sear the meat on both sides for 1-2 minutes.

Add the water to the Dutch oven along with the cilantro, Anaheim pepper, and garlic.

Cover with a lid and place it in the oven to cook for 3 hours or until the meat shreds easily (make sure you check every hour or so to make sure you have liquid in the pan; if it gets low, add more water).

Remove the Dutch oven from the oven, shred the meat, and let it sit in the juices. Set aside.

Poach the eggs by adding water to a small saucepan, filling it two-thirds full; bring to a boil. Reduce heat to simmer.

Coat 4 poaching cups (or ramekins) with olive oil cooking spray, then place in the simmering water.

Break 1 egg into each cup, season with sea salt and freshly cracked pepper to taste, then cover the pan with a lid and cook for 6-8 minutes or until the whites are firm but the yolk is soft.

Meanwhile, warm the refried beans in a small saucepan.

Heat the corn tortillas in a hot skillet for 30-45 seconds on each side.

To serve, place the tortillas on the serving plate, then spread with refried beans and add some barbacoa beef. Top with poached egg, cotija cheese, cilantro, and green onions.

Serve with salsa on the side. Enjoy.