This yummy recipe made possible by Canadian Beef. As always my comments, opinions and love for barbacoa are my own.
If there’s such a thing as Mexican soul food, for me, beef barbacoa is it. Cooking beef barbacoa in a pressure cooker is so easy, too. When I was growing up in Mexico, we often had it on weekends when all the family would get together at grandma’s house. Just thinking about it is so comforting.
I used to love the whole experience of going to the market back then with my grandma or my mom. There were so many things to see and try! I loved meeting all the vendors as they would greet my family. We would chat with the lady at the fruit and vegetable stand, the man who sold the dry goods, and of course with the butcher.
Where I live now, I don’t have anything like it. So a few days ago, I happened to be passing through San Jose, California, and we stopped at a Mexican supermarket and butcher shop where I knew they offered Canada Beef. My boys were thirsty and I needed to purchase some protein. The friendly butcher greeted me immediately and asked me what I needed. When I saw the barbacoa meat, I didn’t have to think twice, I bought some right away.
Here is my simple recipe. I cook my beef barbacoa in a pressure cooker because the whole thing takes less than an hour from prep to finish and it’s always very tender and juicy. If you don’t have a pressure cooker, you can cook it over medium heat for 4 to 5 hours or until it is completely cooked, or you can cook it in a slow-cooker for about 8 hours.
Beef Barbacoa requires just a touch of seasoning, since high quality Canada beef has plenty of its own succulent flavor.
Beef Barbacoa in a Pressure Cooker
Makes approx 14-16 tacos
- Prep time 8 minutes
- From start to finish 1 hour
- 1 1/2 lbs Canadian beef chuck roast, ask for it by name.
- 2 teaspoons salt
- 2 cups of water
- 5 garlic cloves
- 3 bay leaves
- 10 peppercorns
- 2 teaspoons dry Mexican oregano
- 1/2 white onion
Cut beef chuck roast in medium pieces, add salt on both sides. Set apart.
To make beef barbacoa in a pressure cooker, pour water into the pressure cooker. Add garlic cloves, bay leaves, peppercorns and Mexican oregano. Insert the pressure cooker rack.
Put beef and onion on rack. Close cover securely. Place pressure regulator on vent pipe and cook at high heat until regulator starts rocking fast, lower the temperature to medium or until regulator rocks gently. Cook according to your pressure cooker instructions. In mine, it was 23 minutes.
Turn the stove off and let cooker sit letting the pressure drop completely of its own accord.
After and according to your pressure cooker’s instructions, carefully open the pressure cooker, take meat out (reserve a little bit of the broth in case you need to reheat the meat later, this will keep it moist and yummy) and shred beef with two forks.
Enjoy Food Demos
If you live in or near the Santa Rosa, California, you may be interested in entering for a chance to win 1 of 4 $25 gift certificates from Lola’s Market this weekend. While there, taste some yummy food made with flavorful Canadian beef while supplies last.
Here are the details:
When: Saturday and Sunday July 25-26, 2015
Where: Lola’s Market, 1680 Petaluma Hill Road, Santa Rosa, CA 95404
What: Enjoy food demos from 12 pm to 4 pm.
How to participate to win $25 Lola’s Market gift cards: Enter for your chance to win by taking a picture in the store in front of the step and repeat 4’ x 8’ banner in participating stores and share on Lola’s market facebook page here or send to [email protected] Please read official rules here.
Hope you can make it, and if you are one of the winners, come back and share!
And for more recipes and information I invite you to follow the hashtag #loveCDNbeef and the twitter handles @DCNBeefrecipes and @LoveCDNbeef.
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