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Beef Barbacoa (Barbacoa de Res)
Beef Barbacoa (Barbacoa de Res)
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Prep Time:
10 minutes
Cook Time:
110 minutes
Total Time:
125 minutes
Mexican-style beef brisket pressure-cooked in spicy guajillo sauce for a fast and delicious barbacoa dish inspired by Guadalajara.
Ingredients:
  • 3.5 pounds beef brisket
  • 1 white onion, halved
  • 3 cloves garlic
  • 3 bay leaves
  • salt to taste
  • water to cover
  • 6 small guajillo chile peppers, seeded and deveined
  • 2 small ancho chile peppers, seeded and deveined
  • 3 tablespoons white vinegar
  • 2 cloves garlic
  • 4 whole cloves
  • 3 whole allspice berries
  • 0.5 teaspoon ground black pepper
  • 0.25 teaspoon dried oregano
  • 0.25 teaspoon dried thyme
  • 0.25 teaspoon cumin seeds
  • 0.25 teaspoon ground ginger
  • 1 pinch ground cinnamon
Instructions:
  • Place the brisket in a stovetop pressure cooker and add onion, garlic, bay leaves, salt, and enough water to cover everything. Seal the cooker tightly and follow the manufacturer's instructions to bring it to high pressure. Once steam escapes consistently and whistles, adjust the heat so the regulator gently rocks. Cook for 60 minutes.
  • Allow the pressure to release naturally for 5 to 10 minutes following the manufacturer's instructions, then unlock the lid and remove it.
  • Shred the tender brisket using 2 forks after removing it from the pressure cooker. Strain the flavorful cooking liquid, reserving 2 cups for the barbacoa sauce and storing the rest for later use.
  • Place guajillo and ancho chile peppers in a saucepan, cover with water, and bring to a boil. Simmer for 5 minutes. Remove from heat and soak in the hot water for 5 minutes to soften. Drain well before using.
  • Blend together the softened chile peppers, vinegar, garlic, cloves, allspice, black pepper, oregano, thyme, cumin, ginger, cinnamon, and reserved 2 cups cooking liquid until thick and very smooth.
  • In a heavy-bottomed pot over medium heat, pour in sauce and season with salt. Bring to a gentle boil, then lower the heat. Add shredded beef, making sure it's fully coated with the sauce. Cover and simmer for 30 minutes to 1 hour to meld the flavors.

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