Birria Consomé (birria sauce)

A bowl of pozole with shredded meat, chopped onions, and cilantro on top. It is accompanied by sliced radishes and lime wedges in bowls on the side. A spoon rests in the bowl of stew.

5 from 1 vote

This Birria consomé recipe consists of a tasty, savory broth made by simmering meat and spices. It’s perfect for dipping, adding a warm flavor to every bite.

Prep Time30

Cook Time2

Total Time2 30

Course: Dinner

Cuisine: Mexican

Servings: servings

Calories: 223kcal

Author: Maggie Unzueta

Ingredients

4 cups water
5 dried chile guajillo
2 dried chile ancho
2 garlic cloves
1 teaspoon dried oregano
1 teaspoon dried thyme
2 cloves
¼ whole cinnamon stick
1 tablespoon beef bouillon
2 laurel leaves or bay leaves
1 teaspoon Salt (for the sauce)
½ teaspoon Pepper (for the sauce)
2 tablespoon oil
4 lbs roast beef
½ teaspoon Salt (to season beef)
¼ teaspoon Pepper (to season beef)
water (enough to cover the beef)

Instructions

Remove the stem. Seed and devein the chiles.
Heat the griddle, or pan.
Toast the chiles on the griddle for 2-3 minutes.
Turn frequently. Make sure they do not burn.
Once toasted, transfer to a heatproof bowl.
Add 1 cup hot water and let the chiles soak for 5 minutes, or until pliable.
Add the 4 cups water, rehydrated chiles, garlic, oregano, thyme, clove, cinnamon, bouillon, laurel leaves (or bay leaves), salt and pepper in a blender.
Blend until smooth.
Set aside.
In a large pot, heat two tablespoons oil.
Season beef with salt and pepper.
Sear the beef on all sides.
(or see below for other cooking instructions)
Add the chile mixture from the blender.
Cover with water, about 3 inches above the meat.
Cook for 2 hours.
Remove the meat.
Inside the pot, you are left with the birria conome.
Shred beef to make a stew, tacos, ramen, etc.
Serve the consome in a cup and top with onions, lime juice, and cilantro.

Notes

Instant Pot Instructions:

Make the sauce as instructed above.
Add oil. Press Saute.
Season the beef with salt and pepper. Sear the meat on all sides.
Remove the meat and add the chile sauce and add water up to MAX line inside the pot.
Return the meat to the pot.
Cover with lid. Press Pressure Cook. 55 minutes. (or press the STEW button)
Release pressure. Serve and enjoy.

Slow Cooker Instructions:

Make the chile sauce as instructed above.
Season the beef and place inside a slow cooker.
Pour sauce over the meat. Add water, enough to cover the beef.
Set slow cooker on low for 6-8 hours.
Once it's fork tender, it is ready.

Nutrition