Name: Beef Barbacoa (Barbacoa de Res)
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Beef brisket - 3 ½ pounds; White onion, halved - 1; Garlic - 3 cloves; Bay leaves - 3; Salt to taste - 3; Water to cover - 3; Guajillo chile peppers, seeded and deveined - 6 small; Ancho chile peppers, seeded and deveined - 2 small; White vinegar - 3 tablespoons; Garlic - 2 cloves; Whole cloves - 4; Whole allspice berries - 3; Ground black pepper - ½ teaspoon; Dried oregano - ¼ teaspoon; Dried thyme - ¼ teaspoon; Cumin seeds - ¼ teaspoon; Ground ginger - ¼ teaspoon; Ground cinnamon - 1 pinch; Salt to taste - 1 pinch

Ingredients for - Beef Barbacoa (Barbacoa de Res)

1. Beef brisket 3 ½ pounds

2. White onion, halved 1

3. Garlic 3 cloves

4. Bay leaves 3

5. Salt to taste 3

6. Water to cover 3

7. Guajillo chile peppers, seeded and deveined 6 small

8. Ancho chile peppers, seeded and deveined 2 small

9. White vinegar 3 tablespoons

10. Garlic 2 cloves

11. Whole cloves 4

12. Whole allspice berries 3

13. Ground black pepper ½ teaspoon

14. Dried oregano ¼ teaspoon

15. Dried thyme ¼ teaspoon

16. Cumin seeds ¼ teaspoon

17. Ground ginger ¼ teaspoon

18. Ground cinnamon 1 pinch

19. Salt to taste 1 pinch

How to cook deliciously - Beef Barbacoa (Barbacoa de Res)

1 . Stage

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 . Stage

Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.

3 . Stage

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 . Stage

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 . Stage

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 . Stage

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.