Birria Barbacoa

When two classic Mexican dishes collide, a drool-worthy recipe comes to life! Barbacoa is a quintessential dish of Mexican cuisine traditionally made with lamb, beef, or goat steamed cooked in an underground oven, but now we bring it to your home with a twist. This mouthwatering recipe brings out the best of birria’s unique taste by marinating beef in a spicy adobo sauce prepared with a blend of chiles. Served with a hearty broth on the side, this mouthwatering birria barbacoa will make you fall in love in a breeze!
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Ingredients
4
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Preparation
1h 20 mins
1h
Easy
  • In a deep skillet over medium heat, heat plenty of oil. Cook onion and garlic until translucent. Add tomatoes and cook until skins peel off. Add cumin, oregano, cinnamon, bay leaves, árbol chile, guajillo chile, ancho chile, white vinegar, and a bit of water. Cook until tender. Let cool slightly.
  • Transfer previous ingredients to a blender and blend until smooth. Pour blended mixture into a bowl, add beef shank and beef ribs. Let them marinate for 1 hour.
  • Pour water into a pressure cooker. Place a layer of chickpeas and top with a layer of onions. Add a layer of bay leaves and top with a layer of carrots. Place a rack into the pressure cooker and line with aluminum foil. Place beef on top. Season with salt, cover, and cook for 50 minutes.
  • Remove beef from the pressure cooker and shred. Set aside.
  • Serve barbacoa broth in a soup bowl with chickpeas and carrots. Serve birria barbacoa on a plate with onion, cilantro, corn tortillas, and limes.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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