Beef brisket is pressure-cooked in a flavorful guajillo sauce with Mexican seasonings in this quick barbacoa recipe based on the traditional one from Guadalajara.
Preparation Time
10 mins
Cooking Time
1 hr 50 mins
Total Time
2 hr
Calories
173 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
Ingredients
water to cover
1 pinch ground cinnamon
salt to taste
2 cloves garlic
4 whole cloves
3 bay leaves
3 cloves garlic
3 tablespoons white vinegar
3 whole allspice berries
1 white onion, halved
6 small guajillo chile peppers, seeded and deveined
