Name: Easy Beef Barbacoa Recipe (Barbacoa de Res)
Total time: 2 hrs 5 mins
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; salt to taste

Easy Beef Barbacoa Recipe (Barbacoa de Res)

Enjoy tender and flavorful beef brisket in a rich guajillo sauce with authentic Mexican spices. This pressure cooker version of barbacoa de res is inspired by the traditional Guadalajara recipe, where the meat is slow-cooked in an underground oven. [Recipe originally submitted to Allrecipes.com.mx]

Total time2 hrs 5 mins

Prep time10 mins

Cook time1 hr 50 mins

Yield6 servings, 6

Instructions

Place the beef brisket in a stovetop pressure cooker. Add onion, garlic, bay leaves, and salt; cover completely with water. Secure the cooker and place the pressure regulator over the vent according to the manufacturer's instructions. Heat until a steady stream of steam escapes, about 10 minutes. Adjust the temperature to maintain a gentle rocking motion of the regulator. Cook for 60 minutes.
Allow the pressure to release naturally, following the manufacturer's instructions, about 5 to 10 minutes. Unlock and remove the lid.
Remove the brisket from the pressure cooker and shred it using 2 forks. Strain the cooking liquid, discarding the solids. Measure out 2 cups of the liquid for the barbacoa sauce and save the remaining liquid for another use.
Combine the guajillo chile peppers and ancho chile peppers in a saucepan. Cover with water, bring the mixture to a boil, and cook for 5 minutes. Remove the pan from the heat and let the peppers stand in the hot water until softened, about 5 minutes. Drain well.
Combine the softened chile peppers, vinegar, garlic, cloves, allspice, black pepper, oregano, thyme, cumin, ginger, cinnamon, and the reserved 2 cups of cooking liquid in a blender. Blend until the mixture is thick and very smooth.
Pour the sauce into a heavy-bottomed pot over medium heat and season with salt to taste. Bring the sauce to a gentle boil, then reduce the heat to low. Stir in the shredded beef, ensuring it is completely coated with the sauce. Cover the pot and cook until the flavors meld together, at least 30 minutes and up to 1 hour.

Nutrition

Calories: 173 kcal

Fat Content: 5 g

Fiber Content: 1 g

Sugar Content: 2 g

Sodium Content: 1517 mg

Protein Content: 24 g

Cholesterol Content: 53 mg

Carbohydrate Content: 6 g

Saturated Fat Content: 2 g

Unsaturated Fat Content: 0 g

Adjust servings

Ingredients

Instructions

Nutrition