When you're looking for a homestyle recipe that can feed a crowd, Beef Barbacoa is a must-try. With only 30-minutes prep time, this traditional al vapor slow-steamed method (which can be replicated in a pressure or slow cooker) produces tender meat infused with authentic Oaxacan flavors like chile guajillo and avocado leaf. Enjoy the succulent shredded meat wrapped in warm corn tortillas and topped with fresh chopped cilantro, onions and lime, plus your your salsa of choice. It's also great served in a bowl along with it's broth as a nourishing and hearty stew that's perfect for the cozy season. 

Yield: 10 servings 

Prep Time: 30 minutes

Cook Time: 5 hours, 25 minutes

Ingredients

3 lbs. chuck roast, sliced into large chunks
2 lbs tri tip, sliced into large chunks
2 lbs beef short ribs
4 tsps. salt, plus 1 tbsp. separate
4 tsps. pepper
4 tsps. garlic powder
3 ½-4 liters of water or beef broth
1 medium onion, 270 gr
10-15 cloves of garlic, 69 gr
6 bay leaves
8 (11x14) softened banana leaves
2 (12 oz) jars of ¡Ya Oaxaca! Barbacoa Adobo 
Large handful of cilantro

Instructions

1. Slice excess fat from the beef and place on large baking sheet. Season all over with the 4 tsps. each of salt, pepper and garlic powder. Let sit at room temperature while you prep.

2. Tear 8 sections, 11x14, each of the fresh banana leaves. Place in a preheated 200-degree oven on baking sheets for 20-25 minutes or until they soften and turn a darker green. Turn over halfway through.

3. To the bottom of the large steamer pot pour in 3 ½ liters of water or beef broth. Add the onion, garlic, bay leaves and reserved tablespoon of salt. Add the steamer insert. Place on large burner and heat on high.

4. Arrange 6 of the banana leaves on top of the insert, overlapping them to cover the bottom and sides of the pot. Transfer all the seasoned meat and place in an even layer on top of banana leaves. Pour in the two jars of ¡Ya Oaxaca! Adobo Barbacoa sauce. Use tongs or with a gloved hand to distribute the adobo all around. Cover the meat with the two remaining leaves. Cover with the lid.

5. After the pot begins to steam rapidly, about 25 minutes, reduce heat to medium and steam for 4 ½-5 hours or until beef is pull apart tender. Carefully transfer the beef to a large serving dish with the sauce remaining on top. Discard the banana leaves and remove the steamer insert. Taste the consommé at the bottom of the pot for salt.

6. Season to taste. To add more moisture to the barbacoa, ladle in some of the consommé to the barbacoa. You can serve the barbacoa in shallow bowls with some consommé or serve it as a taco filling. Serve with your favorite ¡Ya Oaxaca! salsa and plenty of warm tortillas.

Slow-Cooker Method

Season beef as directed place sliced onion and chopped garlic on the bottom with 2 cups of water and 2 tsps. of salt. Add the seasoned beef and adobo sauce. Top with 2 softened banana leaves. Cook on high for 5 hours or on low for 8 hours. 

Large Stove Top Pressure Cooker Method

Repeat instructions for crockpot method, except you will need to add 5 cups of water. Layer in all the ingredients. Secure and lock the lid. Heat on high until it locks in the steam and begins to release steam rapidly. Reduce heat to medium and continue cooking for 1 hour, 30 minutes. Let the pressure cooker sit off the heat until it’s safe to open.