Beef Barbacoa (Barbacoa de Res) Recipe

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 6 servings:

Pulled Beef:

• 3 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
• teaspoon ground black pepper
• teaspoon dried oregano
• teaspoon dried thyme
• teaspoon cumin seeds
• teaspoon ground ginger
• 1 pinch ground cinnamon

Directions

Step 1: Place the brisket in a stovetop pressure cooker. Add the onion, garlic, bay leaves, and salt. Cover with water.

Step 2: Close the pressure cooker securely and place the pressure regulator over the vent according to the manufacturers instructions. Heat the cooker until steam escapes in a steady flow, accompanied by a whistling sound, which should take around 10 minutes. Adjust the temperature so that the regulator rocks gently.

Step 3: Cook the brisket for 60 minutes. Let the pressure release naturally for 5 to 10 minutes according to the manufacturers instructions. Unlock the lid and remove the brisket.

Step 4: Shred the brisket with two forks. Strain the cooking liquid and discard any solids. Measure out 2 cups of the cooking liquid for the barbacoa sauce and set the rest aside for another use.

Step 5: Combine the guajillo and ancho chile peppers in a saucepan. Cover with water, bring to a boil, and cook for 5 minutes. Remove from the heat and let them soften in the hot water for about 5 minutes. Drain the peppers.

Step 6: In a blender, combine the softened chile peppers, vinegar, garlic, cloves, allspice, black pepper, oregano, thyme, cumin, ginger, cinnamon, and the reserved 2 cups of cooking liquid. Blend until the mixture is smooth and thick.

Step 7: Pour the sauce into a heavy-bottomed pot over medium heat and season with salt to taste. Bring the sauce to a gentle boil and then reduce the heat to low.

Step 8: Stir in the shredded beef, coating it completely with the sauce. Cover the pot and cook for at least 30 minutes, up to 1 hour, to allow the flavors to combine and meld together.

Nutrition Facts

Nutrition data for this recipe includes the full amount of barbacoa sauce. The actual amount of sauce consumed will vary depending on the serving size.

Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.