Birria Consome Sauce
This birria consome sauce is a flavorful blend of spices and tender beef, ideal for tacos or dipping.
Equipment
- large pot
- Dutch oven
- Skillet or griddle
- blender
Ingredients
- 3 lbs Boneless chuck roast cut into large chunks
- 2 Tablespoons Olive oil
- 3 Dried guajillo chiles
- 2 Dried ancho chiles
- 2 Roma tomatoes quarter them
- 1 medium Onion halved
- 3 cloves Garlic
- 1 stick Cinnamon stick
- 1 Bay leaf
- 1 teaspoon Dried oregano
- ½ teaspoon Cumin seeds or ¼ teaspoon ground cumin
- 1 teaspoon Dried thyme
- 1 teaspoon Salt plus more to taste
- ½ teaspoon Black peppercorns
- 2 cups Beef broth
- Corn tortillas or flour tortillas
- Oaxaca cheese or any melty cheese
- Cilantro optional
- Lime for serving
Instructions
- Heat a pot over medium-high heat, add olive oil, season beef with salt and pepper, and sear on all sides.
- Add half of the onions and cook for 2 minutes, then remove from heat.
- Remove stems and seeds from dried chiles; leave seeds in for more heat.
- Combine chiles, tomatoes, remaining onions, garlic, cinnamon stick, and bay leaf in a pot, cover with water, boil, then simmer for 10 minutes.
- Stir in remaining seasonings and simmer for another 10 minutes, then let cool slightly.
- Strain the mixture into a bowl, discarding solids, and blend solids with some liquid until smooth.
- Return beef and onions to heat, pour blended sauce over, add more broth if needed, and simmer for 2½ to 3 hours until beef is tender.
- Dip a tortilla into the stew, place on a skillet, add beef, cheese, onions, and cilantro, fold, and fry until crispy.
- Serve warm with lime slices and birria stew for dipping.
Notes
For meat alternatives, consider beef brisket, chicken, or pork. Leftovers can be frozen and reheated.