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 @site_name.com.mx]
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
Step 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.
Step 2
Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
Step 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.
Step 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.
Step 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.
Step 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.
Editor’s Note:
Nutrition data for this recipe includes the full amount of barbacoa sauce. The actual amount of sauce consumed will vary.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 173 | |
% Daily Value * | |
Total Fat5g | 7% |
Saturated Fat2g | 11% |
Cholesterol53mg | 18% |
Sodium1517mg | 66% |
Total Carbohydrate6g | 2% |
Dietary Fiber1g | 4% |
Total Sugars2g | |
Protein24g | |
Vitamin C39mg | 195% |
Calcium35mg | 3% |
Iron4mg | 22% |
Potassium550mg | 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.
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