Recipes Cuisine Latin American Mexican Beef Barbacoa (Barbacoa de Res) 5.0 (1) Add your rating & review 2 Photos Tender beef brisket in a flavorful guajillo sauce with Mexican seasonings. This is the quick pressure cooker version of the traditional recipe from Guadalajara, where the meat is slowly cooked in an underground oven. [Recipe originally submitted to Allrecipes.com.mx] Submitted by mega2408 Updated on August 22, 2022 Save Rate Print Share Trending Videos Close this video player Prep Time: 10 mins Cook Time: 1 hr 50 mins Additional Time: 5 mins Total Time: 2 hrs 5 mins Servings: 6 Yield: 6 servings Jump to Nutrition Facts Ingredients Pulled Beef: 3 ½ pounds beef brisket 1 white onion, halved 3 cloves garlic 3 bay leaves salt to taste water to cover Sauce: 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 ½ teaspoon ground black pepper ¼ teaspoon dried oregano ¼ teaspoon dried thyme ¼ teaspoon cumin seeds ¼ teaspoon ground ginger 1 pinch ground cinnamon salt to taste Directions Place brisket in a stovetop 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 2 cups for the barbacoa sauce and save the rest for another use. Combine guajillo chile peppers and ancho chile peppers in a saucepan. Cover with water, bring to a boil, and cook for 5 minutes. Remove from heat and let stand in the hot water until softened, about 5 minutes. Drain. Combine softened chile peppers, vinegar, garlic, cloves, allspice, black pepper, oregano, thyme, cumin, ginger, cinnamon and reserved 2 cups cooking liquid; blend until thick and very smooth. Pour sauce into a heavy-bottomed pot over medium heat and season with salt. Bring to a soft boil; reduce the heat to low. Stir in shredded beef, coating completely with sauce. Cover pot and cook until flavors combine, at least 30 minutes and up to 1 hour. Editor's Note: Nutrition data for this recipe includes the full amount of barbacoa sauce. The actual amount of sauce consumed will vary. I Made It Print Nutrition Facts (per serving) 173 Calories 5g Fat 6g Carbs 24g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 173 % Daily Value * Total Fat 5g 7% Saturated Fat 2g 11% Cholesterol 53mg 18% Sodium 1517mg 66% Total Carbohydrate 6g 2% Dietary Fiber 1g 4% Total Sugars 2g Protein 24g 48% Vitamin C 39mg 43% Calcium 35mg 3% Iron 4mg 22% Potassium 550mg 12% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved