Tender beef brisket in a flavourful guajillo sauce with Mexican seasonings. This is the quicker version using a pressure cooker but it is based on the traditional recipe from Guadalajara, where the meat is slowly cooked in an underground oven.
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1.5kg beef brisket
1 onion, halved
3 cloves garlic
3 bay leaves
salt to taste
water to cover
6 small guajillo chilli peppers, seeded and deveined
Place brisket in a pressure cooker. Add onion, garlic, bay leaves and salt; cover with water. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook for 60 minutes.
Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
Remove brisket from the pressure cooker and shred with 2 forks. Strain the cooking liquid, discarding solids. Measure 500ml for the barbacoa sauce and save the rest for another use.
Combine guajillo chilli peppers and ancho chilli peppers in a saucepan. Cover with water; bring to the boil and cook for 5 minutes. Remove from heat and let stand in the hot water until softened, about 5 minutes. Drain.
Combine softened chilli peppers, vinegar, garlic, cloves, allspice, black pepper, oregano, thyme, cumin, ginger, cinnamon and reserved 500ml cooking liquid; blend until thick and very smooth.
Pour sauce into a heavy-bottomed pot over medium heat and season with salt. Bring to the boil; reduce the heat to low. Stir in shredded beef, coating completely with sauce. Cover pot and cook until flavours combine, at least 30 minutes and up to 1 hour.