Easy Barbacoa de Res Recipe

Ingredients

• 2 Tbsp Olive Oil (for sautéing aromatics)
• 3 cloves Garlic (peeled and minced)
• 0.25 large White Onion (quartered, then roughly chopped)
• 2 Roma Tomatoes (chopped)
• 1 Chile Paja (stem removed, seeds optional)
• 6 Chile Guajillo (stem removed, seeds optional; toasted for extra flavor)
• 0.125 tsp Black Pepper (ground)
• 0.125 tsp Ground Cumin
• 1 tsp Oregano (dried Mexican oregano preferred)
• 2 Cloves (whole cloves)
• 1 Tbsp Beef Bouillon (granulated or paste, dissolved in water)
• 1 cup Water
• to taste Salt
• 2.5 lb Beef Chuck Roast (cut into 2‑inch chunks)
• 2 pieces Beef Ribs (bone‑in, short ribs or back ribs)
• 2 cup Beef Broth (low‑sodium)
• 2 Bay Leaves
• 0.25 cup Fresh Cilantro (chopped, for garnish)

Instructions

1. Prep Aromatics

   Peel and mince the garlic, quarter the white onion and roughly chop, and dice the Roma tomatoes.

   Time: PT5M

2. Sauté Garlic, Onion, and Tomatoes

   Heat the skillet over medium heat, add 2 Tbsp olive oil, then add the minced garlic, quartered onion, and diced tomatoes. Cook, stirring occasionally, for about 4 minutes until softened.

   Time: PT5M

   Temperature: Medium heat

3. Add Chilies

   Add 1 chile paja and 6 chile guajillos (stem removed, seeds optional) to the skillet and fry for another 1 minute, stirring constantly.

   Time: PT1M

   Temperature: Medium heat

4. Blend Sauce

   Transfer the sautéed mixture to a blender. Add 1/8 tsp black pepper, 1/8 tsp ground cumin, 1 tsp oregano, 2 whole cloves, 1 Tbsp beef bouillon, 1 cup water, and a pinch of salt. Blend until smooth.

   Time: PT3M

5. Prep Beef

   Cut 2 ½ lb beef chuck roast into 2‑inch chunks. Set aside the two beef ribs.

   Time: PT5M

6. Assemble in Pressure Cooker

   Place the beef chunks and ribs into the pressure cooker. Pour the blended sauce over the meat, then add 2 cups beef broth, 2 bay leaves, and a little extra salt if needed. Stir briefly to combine.

   Time: PT2M

7. Pressure Cook

   Set the pressure cooker to high pressure and cook for 1 hour. Once the time is up, allow a natural pressure release for about 10 minutes, then quick‑release any remaining pressure.

   Time: PT1H

8. Shred the Meat

   Open the cooker, remove the meat pieces to a plate, and shred with two forks until the meat falls apart easily. Return any remaining broth to the pot to keep the meat moist.

   Time: PT10M

9. Serve or Store

   Serve the shredded barbacoa in tacos, quesadillas, or bowls topped with fresh cilantro. Store leftovers in airtight containers.

   Time: PT2M

Nutrition Facts

Calories

300

Protein

30 g

Carbohydrates

5 g

Fat

15 g

Fiber

2 g