Pressure cooker recipes: Beef BBQ


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


    1. Cut beef chuck roast into medium pieces, add salt on both sides. Set apart.
    2. 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.
    3. Put beef and onion on a 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.
    4. Turn the stove off and let cooker sit letting the pressure drop completely of its own accord.
    1. 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.
    2. Serve in tacos with lime juice, cilantro, and onion and with your favorite salsa like red salsa, green salsa, pico de gallo, or avocado salsa



    • Cooking time 50 minutes
    • Total time 50 minutes
    • 5 people servings
    • Calories 914 kcal


    2 kilos of lamb or lamb meat
    5 pieces of dry guajillo chili without veins or seeds
    1 bunch of herb of smell
    1/4 piece of onion
    1/2 head of garlic cut in half
    3 pieces of carrot in slices
    salt to taste
    200 grams of chickpea
    3 pieces of coarse pepper
    2 liters of water

    Elaboration step by step

    In an express pot with water add carrots, chickpeas, chilies, onions, herbs, garlic and salt.
    Place a base in the bottom of the pot to separate the meat from the liquid.
    Introduce the meat, cover the pressure cooker and cook for 50 minutes.
    Let the pot cool, release the steam, open it and serve the barbecue.

    Recipe Notes

    Serve the center of the table in an extended dish, accompanied with drunken sauce. Serve the consommé accompanied by lemons, onions and cilantro. Put a perforated charolita to separate the meat from the base of the pot


    Express barbeque

    Enjoy this rich and traditional recipe without spending hours in the kitchen. Do not forget to accompany her with her traditional drunk sauce.

    Ingredients :

    • 1 kg. of lamb meat
    • Banana leaves

    For the  broth :

    • 1 onion
    • 2 cloves of garlic
    • 250 grs. of soaked chickpea
    • Salt to taste

    For the  marinade :

    • 3 clean wide chiles, without seeds or veins
    • 4 guajillo chiles clean, without seeds or veins
    • 2 avocado leaves
    • 3 whole peppers
    • 1/2 slice of cinnamon
    • Salt to taste
    • Water or chicken broth, the necessary

    For Drunk Sauce:

    • 6 chiles pasilla
    • Frying oil, the necessary
    • 8 small green tomatoes without peel and rinsed
    • Water, the necessary
    • 2 cloves of unpeeled garlic
    • 1/2 finely chopped small onion
    • Salt to taste
    • 1/2 cup of beer
    • 1 orange
    • 50 grs. of aged cheese

    Instructions :

    • In a  saucepan  with hot water, submerge the chilli so that they soften.
    • In a blender grind chops, avocado leaves  , pepper,  cinnamon , salt and a little of chicken or water broth to obtain a consistency.
    • In a  bowl  place the meat in  pieces  and bathe it completely and uniformly with the marinade. Cover  with plastic and let it rest in refrigeration for one night.
    • Place  the onion , garlic, loaves previously soaked a night before, salt and, finally, water at the  bottom of a pressure cooker  .
    • Place the   steam grate inside the   pressure cooker and cover it with the  previously softened banana leaves,  directing them on both sides.
    • Place the marinated meat, cover it with the same leaves of the banana and with a cord tie so that the meat does not uncover with the pressure.
    • Cook in the pressure cooker for 30 to 45 minutes.
    • Finally, when the cooking is finished, rectify the seasoning of the broth and, if necessary, add more salt.

    For drunk sauce:

    • In a saucepan with oil, lightly fry the whole chiles, without burning them.
    • Remove the chiles and drain on absorbent paper.
    • In the same oil, fry the tomatoes and garlic until lightly browned and soft inside (about 5 min.)
    • Put the water in the blender and add the green tomatoes, the garlic and the fried chilies with their veins and seeds. Blend for a second to form a puree.
    • In a pan with a little oil, add the onion until it is sharp, without browning it.
    • Add the liquefied ingredients and season with salt. Fry by mixing until the sauce is reduced.
    • Add the beer, the juice of half orange and the segments of the other half of the orange.
    • Garnish with onion creda and crumbled cheese.

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