Authentic home cooking from Mexico, with US measurements. 
Sonora-Style Barbacoa
Shredded beef marinated with Guajillo chiles, popularly known in Sonora simply as “Barbacoa.”
This dish is especially made for parties, special meals, and is delicious thanks to its flavor.
You only need pots and a blender, preferably a pressure cooker, but you can also make it with a regular pot—it will just take longer.
In some places, this is called beef or beef ribs. In Mexico City, it’s called “beef pieces for boiling,” and in some areas, “beef for shredding.”
Sonora-Style Barbacoa
Shredded beef marinated with Guajillo chiles, popularly known in Sonora simply as “Barbacoa.”
This dish is especially made for parties, special meals, and is delicious thanks to its flavor.
You only need pots and a blender, preferably a pressure cooker, but you can also make it with a regular pot—it will just take longer.
In some places, this is called beef or beef ribs. In Mexico City, it’s called “beef pieces for boiling,” and in some areas, “beef for shredding.”
Open in Cookpad AppSteps
- 1
Place the beef in a bowl with water and add a handful of coarse salt. Let it sit for 50 minutes to draw out the blood, stir, and then drain all the liquid.
- 2
Put the beef in a pressure cooker with enough water to fill about one-fourth to half of the pot, depending on its size.
- 3
Cook the beef uncovered for 15 minutes over medium heat, until it starts to boil. As brown foam forms on top, carefully skim it off and remove as much as possible.
- 4
In a blender, combine one of the onions, the garlic, and the tomatoes. Blend for over a minute until very smooth.
- 5
The tomato sauce should be completely blended and smooth.
- 6
Pour all the sauce into the pot with the beef and keep cooking over medium heat. If your pot is small, it may be full, but the liquid will reduce slowly.
- 7
In a separate pot, add 8 to 10 Guajillo chiles with the stems, seeds, and veins removed.
- 8
To remove the veins, take out the stems, seeds, and the red membranes inside the chiles.
- 9
Once cleaned, rinse the chiles with water and place them in the pot. Add enough water to cover about half of the chiles (about one-fourth of the pot or less).
- 10
Boil for 10 minutes over high heat, or until the chiles are soft and the water turns brownish-red.
- 11
Place the softened chiles in the blender with 1 cup (about 250 ml) of the cooking water and blend.
- 12
Strain all the blended chile sauce into the pressure cooker with the beef. By now, the tomato sauce in the pot should have reduced by half.
- 13
Let the pot boil uncovered for 20-30 minutes. The broth will reduce as the beef absorbs the liquid.
- 14
After this, cover the pot. If using a pressure cooker, cook for 1 hour; if using a regular pot, cook for about 2 to 2 1/2 hours.
- 15
Once the time is up, turn off the heat and let the pot cool before opening, especially if using a pressure cooker.
- 16
Remove the beef and shred it into small pieces.
- 17
Once shredded, return the beef to the pot and keep it on low heat. Once hot, it’s ready to serve.
- 18
It’s recommended to make a Red Serrano Chile Salsa for this dish. You can find a recipe at the following link:
- 19
Meanwhile, to serve, dice the second white onion into small cubes.
- 20
If serving 6 people, chop 3/4 of a head of Romaine lettuce and have 2.2 lbs (about 1 kg) of corn tortillas ready.
- 21
The meal is ready! Serve in a deep plate and top with onion, salsa, and lettuce as desired.
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