Beef Barbacoa for Pressure Canning

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Barbacoa is traditionally made from beef, lamb or goat meat and chilis slow cooked in broth. Here I prepare it with beef and you get the same slow cooked flavor with my pressure canned version, plus…. It is shelf stable and ready when you are! This beef barbacoa is delicious and full of flavor!

Ingredients and Variations

Ingredients: Beef chuck roast, beef broth, garlic powder, onion powder, a can of chipotle peppers in adobo, ground cumin, Bay leaf, green chilis, Mexican oregano, salt and pepper.

Variations: Use the protein of your choice including turkey, chicken, pork, goat or lamb. use less chipotle to tone down the heat, or add a hot chili for added heat, used any roasted chilis you like.

Canning

Before you begin, be sure to do the safety checks on your canner per manufacturer instructions. Always inspect your jars for chips and cracks and wash all equipment needed for the canning project, in hot soapy water.

Be sure to check the recipe for recommended headspace and be accurate. This is important for shelf stability and safety. Consult the USDA Complete Guide to Home Canning and Preserving for more information. https://nchfp.uga.edu/publications/publications_usda.html

Beef Barbacoa for Pressure Canning
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Beef Barbacoa for Pressure Canning

4 from 7 votes
Recipe by Jeni Gough Course: MainCuisine: MexicanDifficulty: Medium
Prep time

30

minutes
Processing time

90

minutes for quarts u0026
Processing time

75

minutes for pints
Yields

7

quarts or
Yields

14

pints

Beef Barbacoa ready when you are!

Ingredients

  • 7 lbs 7 beef chuck roast, cubed in 1 1/2 – 2 inch pieces

  • 1 1 medium white onion, chopped

  • 4 1/2 qts 4 1/2 beef broth or stock

  • 2 2 garlic flavored bouillon cubes

  • 2 tbsp 2 onion powder

  • 1 tbsp 1 garlic powder

  • 1/2 tsp 1/2 fresh ground black pepper

  • 1 7oz can 1 chipotle peppers in adobo sauce

  • 3 1/2 3 1/2 bay leaves

  • 3 3 roasted chilis ( I like poblano or Anaheim, they are mild) chopped * optional

Directions

  • Inspect jars for cracks and chips. Wash jars, lids and rings in hot, soapy water. Prepare pressure canner per canner instructions, filling with water. Bring canner to a low simmer.
  • Fill jars halfway with cubed meat then divide the onions among jars evenly as well as the roasted and chopped chilis. Add a half a bay leave to each quart jar and a quarter bay leaf to each pint jar.
    Make broth: In a large pot, bring beef broth to a boil with all the seasonings and can of chopped chipotle peppers and the adobo sauce. After it comes to a boil, cover, reduce heat and simmer for 10 minutes.
  • Ladle hot broth over meat in jars leaving 1-inch headspace.  Remove air bubbles, wipe rims, add lids and rings to fingertip tight and place directly into simmering pressure canner.
  • Process quarts and pint and a half jars for 90 minutes, process pints and half pints for 75 minutes

    Can with a friend!! Its so much more fun!
  • To serve this: Heat contents of jar in a pot, simmering until broth reduces.

Recipe Video

Notes

  • Use this for taco filling, burrito filling, on your nachos or tostadas, put some in your enchiladas or on a burrito bowl! This beef barbacoa is so good!

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