Canning Chipotle Beef Taco Meat (Beef Barbacoa) Recipe
A flavorful recipe for canning chipotle beef taco meat, also known as beef barbacoa, using a pressure canner. This recipe combines tender beef brisket with smoky chipotle peppers, fresh cilantro, and aromatic spices, packed into jars with beef broth for long-term storage. Perfect for quick taco filling anytime.
- Prep Time: 20 minutes
- Cook Time: 90 minutes (pressure canning)
- Total Time: 2 hours (including preparation and depressurizing)
- Yield: Approximately 4 quart jars
- Category: Preserving
- Method: Instant Pot
- Cuisine: Mexican
Ingredients
Meat and Vegetables
- 2 lbs beef brisket, trimmed and cut into 2″ (5 cm) chunks
- 2 cups onions, sliced
- 8 cloves garlic, sliced
- ½ cup fresh cilantro, chopped
Spices
- 2 tsp salt
- 2 tsp oregano
- 2 medium chipotle peppers in adobo, chopped
Broth
- Beef broth (prepared by simmering beef bones, bouillon cubes, liquid, or powder)
Instructions
- Mix Spices and Herbs: In a large bowl, combine oregano and salt. Add chopped cilantro, sliced garlic, and finely chopped chipotle peppers to the bowl, stirring well to blend all ingredients evenly.
- Prepare Broth: Simmer beef broth using beef bones, bouillon cubes, liquid, or powder to create a hot liquid for canning later.
- Prepare Beef: Trim excess fat from beef brisket and cut into 2-inch chunks. Add the beef chunks to the spice mixture in the bowl and mix thoroughly with a wooden spoon or clean hands to coat evenly.
- Add Onions: Incorporate sliced onions with the beef chunks and spice mixture, ensuring thorough mixing for consistent flavor distribution.
- Pack Jars: Pack the beef mixture into sterilized canning jars without compressing it, leaving 1-inch headspace at the top of each jar.
- Add Broth: Pour hot beef broth into the jars, covering the meat mixture completely while maintaining the 1-inch headspace. Wipe the jar rims clean to ensure proper sealing.
- Prepare Pressure Canner: Load jars into the pressure canner, seal the lid securely, and heat the canner.
- Vent Steam: Allow steam to vent for 10 minutes to purge air, then place the pressure weight on the vent pipe.
- Pressure Cook: Maintain 11 lbs pressure if using a dial gauge or 10 lbs for a weighted gauge. Process jars for 90 minutes if using quart jars or 75 minutes for pint jars.
- Depressurize and Cool: Turn off heat and allow the pressure canner to depressurize naturally. Wait until the pressure gauge reads zero before opening the lid.
- Set and Store: Let jars sit undisturbed for 24 hours. Then, check seals, label the jars, and store them appropriately in a cool, dark place.
Notes
- Use fresh or dried chipotle peppers packed in adobo for best smoky flavor.
- Ensure all jars and equipment are properly sterilized to avoid spoilage.
- Do not compress the meat mixture in the jars to allow proper heat penetration.
- Always follow your pressure canner manufacturer’s instructions for safe operation.
- Check seals after 24 hours; any unsealed jars should be refrigerated and used shortly after.
- Adjust cooking time if altitude is above 1,000 feet according to standard canning guidelines.
