Birria Consomé Recipe

I absolutely love sharing this Birria Consomé Recipe with you because it perfectly captures the rich, hearty flavors of traditional Mexican cuisine. When I first tried making birria at home, I was amazed by how the slow-cooked beef in a deeply spiced consommé can feel so comforting yet indulgent. You’ll find that this recipe works wonderfully for weekend dinners or special gatherings when you want to wow your family and friends.

Beyond the amazing flavor, the beauty of this Birria Consomé Recipe is in its versatility. Whether you re dipping tacos or spooning it over rice, the tender shredded meat and flavorful broth bring warmth and satisfaction to any meal. I discovered a few tricks along the way that make the cooking process smooth, and I m excited to walk you through them to help you succeed in your kitchen.

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Ingredients You’ll Need

Each ingredient in this Birria Consomé Recipe plays an important role, balancing savory meat, smoky chiles, and fragrant spices. When shopping, I recommend getting good-quality dried chiles and fresh beef cuts to maximize flavor and texture.

• Chuck roast: A tender cut that becomes beautifully juicy when slow-cooked.
• Bone-in short ribs: Adds rich, meaty flavor and gelatin for a silky consomé.
• Olive oil: For browning the beef, enhancing flavor and texture.
• Onion: Divided to add sweetness and depth at different stages.
• Garlic: Classic aromatic that brightens the broth.
• Dried guajillo chiles: Provide mild heat and fruity undertones.
• Dried arbol chiles: Bring heat and a slightly smoky note; adjust seeds to control spiciness.
• Dried ancho chiles: Add rich, sweet, smoky flavor.
• Roma tomatoes: Balance the spices with their natural sweetness.
• Ground cinnamon: Adds warm spice complexity.
• Dried oregano: Earthy herbaceous hint.
• Smoked paprika: Deep smoky flavor that enhances the chilies.
• Ground cumin: Earthy and aromatic, quintessential for Mexican stews.
• Bay leaf: Adds subtle background flavor.
• Black peppercorns: For mild heat and fragrance.
• Salt: Essential for seasoning and bringing out all flavors.
• Beef broth: Helps achieve the perfect rich and savory liquid base.

Variations

One of the things I love about this Birria Consomé Recipe is how easy it is to tweak based on what you have or your spice preference. Feel free to personalize it and make it your own!

• Milder Version: When I want less heat, I reduce or remove arbol chiles seeds and add extra ancho chiles for a smoky but gentle flavor.
• Different Meat Cuts: Try using short rib only or add some beef shank for extra richness-I ve done this when feeding a crowd for more gelatinous broth.
• Instant Pot Shortcut: If you re short on time, pressure cooking the meat with the consommé base cuts down simmering time significantly without losing flavor.
• Vegetarian Option: Substitute the beef broth and meat with mushrooms, smoked paprika, and vegetable broth for a smoky, hearty stew variant.

How to Make Birria Consomé Recipe

Step 1: Brown Your Meat to Lock in Flavor

First things first, season your chuck roast and short ribs generously with salt and pepper. Heat olive oil in a Dutch oven or large pot over medium-high heat, then brown the meat on all sides – this step is key for developing that deep, rich flavor. Don t rush it; those browned bits stuck to the pot are flavor gold. Add half of your sliced onions to the pot and cook for a couple more minutes to soften and caramelize before setting the meat aside.

Step 2: Prepare the Chile and Spice Broth Base

While your meat rests, it s time to build the consommé flavor base. In a separate pot, combine the remaining onion, garlic, dried guajillo, arbol, and ancho chiles, diced tomatoes, and the fragrant spices like cinnamon, oregano, smoked paprika, cumin, bay leaf, peppercorns, and salt. Cover everything with water and bring to a boil, then let it simmer gently for 15 minutes to extract those lush chile flavors. This step fills your kitchen with an irresistible aroma-I always take a deep breath and smile here!

Step 3: Blend and Strain the Sauce for Smooth Consomé

Next, strain the broth from your chile and spice mixture through a fine mesh sieve, discarding solids except the bay leaf. Save about 2 cups of this liquid and toss the solids into a blender along with 1 cup beef broth and the reserved liquid. Blend until silky smooth – this creates the rich sauce that will soak into your beef during the long simmer. Using a sieve again, strain the blended sauce back into the pot with your browned meat, adding more beef broth if necessary to cover everything well.

Step 4: Slow Simmer to Perfection

Reduce the heat to low, partially cover your pot, and let the magic happen-simmer the meat and consommé for about 3 hours. This slow cook tenderizes the meat and builds layers of flavor. Resist the urge to rush here; patience is your best friend in making this recipe shine. Give it a taste near the end and adjust salt if needed – I always find mine needs a tiny pinch more just before serving.

How to Serve Birria Consomé Recipe

Garnishes

I like to top my birria consomé with chopped fresh cilantro, diced white onion, and a squeeze of lime for a burst of brightness that cuts through the richness. Some thinly sliced radishes add a wonderful crunch, too. If you crave a bit of heat, drizzle hot salsa or add sliced serrano chiles.

Side Dishes

My go-to sides paired with the birria consumé are warm corn tortillas (for dipping or making tacos), fluffy Mexican rice, and refried beans. On occasion, I serve it alongside fresh avocado slices or a simple salad to balance the meal.

Creative Ways to Present

For gatherings, I ve served the birria in small bowls with a side plate of taco fixings-lettuce, cheese, onions, and salsas-and let everyone assemble their own tacos. It turns meal prep into a fun, interactive experience. Another favorite is pouring the consommé into shot glasses for dipping crispy birria quesadillas-always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

I find this birria consumé keeps beautifully in an airtight container in the fridge for up to four days. The flavors actually deepen overnight, so leftovers often taste even better. Just keep the meat submerged in the consommé to prevent drying out.

Freezing

Freezing this recipe works like a charm-I divide the leftover beef and consommé into portions and freeze in freezer-safe containers. When thawed, the texture and flavor hold up great. Just avoid freezing if you plan to serve as tacos immediately, since the tortillas may get soggy when reheated with the broth.

Reheating

For reheating, gently warm the consommé over low heat on the stove, stirring occasionally to prevent scorching. If it s thickened too much in the fridge, add a splash of beef broth or water to loosen it up. I avoid microwaving since slow gentle warming preserves texture and flavor best.

FAQs

Final Thoughts

Making this Birria Consomé Recipe has truly become one of my favorite culinary adventures. I love how it brings people together around the table, sharing in the rich flavors and comforting warmth. Give this recipe a try-you’ll enjoy the process as much as the delicious results. Trust me, once you taste that tender meat swirled in the deeply spiced consommé, it ll be a family favorite just like it is in mine!

Birria Consomé Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 69 reviews

• Author: Wesley
• Prep Time: 20 minutes
• Cook Time: 3 hours 30 minutes
• Total Time: 3 hours 50 minutes
• Yield: 8 servings
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Mexican

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Description

A rich and flavorful Birria Consomé recipe featuring tender chuck roast and short ribs slow-cooked with a blend of dried chiles and spices, finished with a smooth, spiced sauce perfect for serving over rice or in tacos.

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Ingredients

Units USM Scale 1x2x3x

Meat

• 3 pounds chuck roast, cut into large pieces
• 2 pounds bone-in short ribs
• 3 tablespoons olive oil
• Salt and black pepper, to taste

Vegetables and Chiles

• 1 large onion, sliced into wedges (divided)
• 1 head of garlic
• 5 dried guajillo chiles, stems and seeds removed
• 3 dried arbol chiles, stems and seeds removed
• 2 dried ancho chiles, stems and seeds removed
• 2 roma tomatoes, diced

Spices and Seasonings

• 1 teaspoon ground cinnamon
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1/4 teaspoon ground cumin
• 1 bay leaf
• 1/2 teaspoon black peppercorns
• 1/2 teaspoon salt

Liquids

• 2 cups beef broth
• 4–5 cups water (for simmering chiles and vegetables)

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Instructions

1. Season and Brown the Meat: Season the chuck roast and short ribs on all sides with salt and pepper. Heat olive oil in a dutch oven or large stock pot over medium-high heat. Add the meat and brown on all sides for a rich, flavorful crust. Add half the sliced onion and cook for an additional 2 minutes. Remove the pot from heat and set aside.
2. Prepare Chile and Vegetable Broth: In a separate medium pot, combine the remaining half of the onion, garlic, guajillo, arbol, and ancho chiles, diced tomatoes, ground cinnamon, dried oregano, smoked paprika, ground cumin, bay leaf, black peppercorns, and salt. Cover with 4 to 5 cups of water and bring to a boil over medium-high heat. Reduce heat to low and simmer for 15 minutes to infuse flavors.
3. Strain and Blend Sauce: Strain the chile and vegetable broth through a fine mesh sieve into a bowl, discarding solids except for reserving them for blending. Remove and discard the bay leaf. Place the solids in a blender, add 2 cups of the strained liquid plus 1 cup of beef broth, and blend until smooth to create a rich sauce.
4. Combine and Simmer: Return the pot with browned beef to the stove over medium heat. Strain the blended sauce through a fine mesh sieve into the pot with the meat. Add additional beef broth as needed to ensure the meat is covered. Partially cover the pot, reduce heat to low, and simmer gently for 3 hours until the meat is tender and infused with flavor. Adjust seasoning with salt if needed.

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Notes

• How to Serve: Remove the meat from the sauce and shred it. Serve over rice or as a filling for tacos. Use the consomé broth as a sauce over rice or as a dip for the tacos.
• Chiles Heat Level: Arbol chiles add a medium level of heat. For spicier consomé, leave the seeds in the chiles.

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Nutrition

• Serving Size: 4 tablespoons
• Calories: 554
• Sugar: 6g
• Sodium: 573mg
• Fat: 34g
• Saturated Fat: 13g
• Unsaturated Fat: 21g
• Trans Fat: 1g
• Carbohydrates: 12g
• Fiber: 4g
• Protein: 51g
• Cholesterol: 166mg