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Beef Barbacoa (Barbacoa de Res)

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

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]

Ingredients:
  • 3 ½ 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
  • 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:
  1. 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.
  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 2 cups for the barbacoa sauce and save the rest for another use.
  4. 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.
  5. 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.
  6. 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.
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