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Beef Barbecue recipe style Guadalajara, Jalisco

Servings:  6 

  • Meat
  • 1 1/2 kilos of beef tenderloin
  • 1 onion, cut in half
  • 3 garlic cloves
  • 3 bay leaves
  • Salt to taste


  • 6 guajillo chiles
  • 2 wide chiles
  • 2 cups of meat broth
  • 3 tablespoons white vinegar
  • 2 cloves of garlic
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon thyme
  • 1/4 teaspoon cumin
  • 1/4 teaspoon ginger powder or 1 centimeter fresh ginger
  • 4 cloves
  • 3 fat peppers
  • 1 pinch of cinnamon
  • Salt to taste

Preparation method Preparation:

 30 min  >  Cooking: hour 30 min  >  Ready in: hours 

  1. Place the meat in the pressure cooker. Cover with water and add the onion, 3 cloves of garlic, bay leaf and salt to taste. Cover and cook under pressure for 1 hour (from the moment the valve starts to sound).
  2. Once ready, remove the meat from the pot and discard. Strain the broth, take 2 cups for the sauce and reserve the rest for another use.
  3. Boil the chiles for 5 minutes. Remove from heat and let stand in the hot water for 5 more minutes or until softened.
  4. Blend the chiles very well with 2 cups of the broth of the meat, vinegar, garlic, black pepper, oregano, thyme, cumin, ginger, cloves, fat peppers, black pepper and cinnamon, until a thick sauce is completely smooth.
  5. Pour the sauce into a large saucepan or casserole over medium heat. When it begins to boil, reduce the fire to the lowest and add the meat; stir very well. Cover the casserole and cook the meat for at least 30 minutes so that the flavors are integrated.

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