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.
Ingredients
Units
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
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.
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
