Mexican beef barbacoa

    (4)
    2 hours 5 min

    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.


    1 person made this

    Ingredients
    Serves: 6 

    • Pulled beef
    • 1.5kg beef brisket
    • 1 onion, halved
    • 3 cloves garlic
    • 3 bay leaves
    • salt to taste
    • water to cover
    • Sauce
    • 6 small guajillo chilli peppers, seeded and deveined
    • 2 small ancho chilli peppers, seeded and deveined
    • 3 tablespoons white vinegar
    • 2 cloves garlic
    • 4 whole cloves
    • 3 whole allspice berries
    • 1/2 teaspoon ground black pepper
    • 1/4 teaspoon dried oregano
    • 1/4 teaspoon dried thyme
    • 1/4 teaspoon cumin seeds
    • 1/4 teaspoon ground ginger
    • 1 pinch ground cinnamon
    • salt to taste

    Method
    Prep:10min  ›  Cook:1hr50min  ›  Extra time:5min resting  ›  Ready in:2hr5min 

    1. 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.
    2. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
    3. 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.
    4. 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.
    5. 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.
    6. 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.

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