birria consome

Learn how to make Birria Consomé with beef! This delicious Mexican stew recipe makes the best dipping sauce for quesabirria tacos and as a sauce for rice and more.

Amazing Birria Consomé Recipe

chuck

olive oil

guajillo chiles

ancho chiles

roma tomatoes (quartered)

onion

garlic

½ inch cinnamon stick (up to 2-inch)

bay leaf

oregano

½ teaspoon cumin seeds (or ¼ teaspoon ground cumin)

thyme

salt

black peppercorns

beef broth

Cook

Place a large pot or dutch oven over medium-high heat. Add olive oil. When hot, season beef with salt and pepper and add to pot. Sear on all sides. Add half of the onion to the pot and cook two minutes more. Remove dutch oven from heat and set aside while you make the sauce.

Pour

Remove the stems and seeds from the dried chile peppers. In a medium pot, add the chiles, tomatoes, half onion, garlic cloves, cinnamon stick, and bay leaf. Pour in enough water to cover all ingredients, about 4 to 5 cups. Place on stove over medium-high heat and bring to boil. Once boiling, reduce heat to low and simmer uncovered for 10 minutes.

Strain

Add remaining seasonings to the sauce pot: dried oregano, cumin seeds, dried thyme, and salt and peppercorns. Give it a stir and simmer for 10 minutes more. Remove from heat and allow to cool for a couple minutes.

Strain the contents of the sauce pot into a large wire-mesh strainer over a large bowl.  Remove the bay leaf and cinnamon stick and discard. Place remaining solids into a blender.

Blend

Add 2 cups of the broth from the sauce into the blender, plus 1 cup of beef broth. Whirl until well blended. Taste and add more salt if needed and blend just until mixed in.

Submerge

Place the pot with the beef and onion back on the stove at medium heat. Pour the contents of the blender over the beef. If the sauce is not enough liquid to cover the beef, pour in enough beef broth to cover. Bring to a simmer, then cover and lower heat. Simmer until meat is tender and shreds easily, about 2½ to 3 hours.

Vegan Birria Tacos with Consommé are delicious and highly addictive. All it takes is one bite and you&#39;ll be deeply hooked!

Vegan Birria Tacos with Consommé

tbsp Olive Oil

oz Oyster Mushrooms

½ ea White Onion (sliced)

ea Ancho Chili Pepper

ea Guajillo Chili Pepper (Note1)

Garlic (minced)

Tomato Puree (or two Roma Tomatoes diced)

tbsp Pure Maple Syrup

¼ tsp Ground All Spice

½ tsp Ground Cumin

¼ tsp Ground Cinnamon

½ tsp Dried Oregano

½ tsp Dried Marjoram

Salt

Vegetable Stock (low-sodium

ea Corn Tortillas

Vegan Cheese (grated)

Lime

Cilantro

Cut the Mexican dried chilies stems off and open and then remove the seeds. Tear them into smaller pieces by hand.

Start shredding oyster mushrooms by using your hands.

Heat the frying pan on medium-low heat with a tablespoon of oil, slightly fried the chili peppers for 2 minutes to bring out the fragrance. Then add sliced white onion, garlic, maple syrup and spices( ground all spice, ground cumin, ground cinnamon, dried oregano, dried marjoram), cook until onions become transparent. Pour in the vegetable stock, let it simmer for 2 minutes.

Transfer everything in the frying pan into the blender. Blend at high speed until the mixture becomes a smooth puree. Preserve one cup of Birria Consomé  for brushing tortillas and dipping for later use. Set aside.

Heat the frying pan on high heat with one tablespoon of oil, we gonna sauté the oyster mushrooms until golden brown color. ( a little bit over-cooked, as we want the chewy texture from cooked mushrooms). Add the birria sauce to the mushrooms, turn the heat to low, constantly stir and let it simmer for 2 minutes.

Heat up another pan on medium heat with oil. Place corn tortillas in the pan and brush them with our previously saved birria sauce. Flip and brush the other side. (If you like crispy taco, you do need more cooking oil to fry the tortillas. If not enough oil, they won&#39;t get crispy).

Place around a half cup of oyster mushroom mixture on each tortilla, and add a spoonful of vegan cheese on the top of the mixture.

Fold them into halves like tacos. ( You can watch the video on the recipe card for visual help.) Press the vegan birria tacos with a spatula and cook until the bottom of the tortillas are lightly browned and crispy. Flip them over so they crisp on both sides and the cheese is melted and gooey in the middle. Repeat the process until finished. Garnish with cilantro and lime wedges. Serve immediately when hot. 🌮🇲🇽

Learn how to make homemade birria sauce, also known as birria consome. It is spicy and smoky and makes the most delicious birria when combined with beef or chicken. Perfect for stew, tacos, enchiladas, and more.

Birria Sauce (Birria Consomé)

guajillo peppers (seeded)

ancho chiles (seeded)

chiles de arbol (seeded)

white onion, chopped (large pieces)

Roma tomatoes, chopped (large pieces)

tsp kosher salt (more

tsp Mexican oregano (or regular)

tsp cumin

coriander

tsp black pepper

cinnamon

cloves

apple cider vinegar

bay leaves

chicken broth (or beef)

Toast the chilies.

Cut the dried chiles with a knife or scissors. Remove the seeds and stem. Then heat a cast iron or heavy skillet over medium-high heat. Add the chiles in a single layer in a heavy sauce pan for 3-4 minutes until fragrant and puffing up.

https://www.slenderkitchen.com/sites/default/files/steps/beef-birria-step-1_0.mp4

Saute the onions, garlic, and tomatoes.

Add the onions, garlic cloves, and tomatoes to the pan. Cook for 5-6 minutes, stirring often.

https://www.slenderkitchen.com/sites/default/files/steps/beef-birria-step-2_0.mp4

Rehydrate the dried chilies with broth.

Add the spices to the pan (kosher salt, oregano, cumin, coriander, black pepper, cinnamon, and cloves). Stir and cook for one minute. Add the broth to the pan. Scrape any browned bits off the bottom of the pan. Add the broth and bring to a simmer. Cover and simmer over low heat for 20-30 minutes until the chiles are soft and pliable.

https://www.slenderkitchen.com/sites/default/files/steps/beef-birria-step-3_0.mp4

Blend until smooth.

Add everything in the pan to a blender or use an immersion blender. Blend until smooth.

https://www.slenderkitchen.com/sites/default/files/steps/birria-sauce-step-4.mp4

Your recipe looks very interesting, one question though, to your knowledge, can it be canned by a water bath process? If I make this, I’d like to make a lot.

Absolutely phenomenal recipe, i take the consomme and thin it down just a tad further and braise a whole brisket in it. Definitely a game changer.

https://content.jwplatform.com/videos/DNYNt6yn-720.mp4

This homemade birria sauce, also known as birria consomé, is spicy and smoky. It makes the most delicious homemade birria when combined with beef or chicken. Perfect for stew, tacos, enchiladas, and more. 

Top 3 birria consome recipes from across the web

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Amazing Birria Consomé Recipe

Vegan Birria Tacos with Consommé

Birria Sauce (Birria Consomé)

Top 3 birria consome recipes from across the web

The most viewed birria consome recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Amazing Birria Consomé Recipe

Vegan Birria Tacos with Consommé

Birria Sauce (Birria Consomé)

The most viewed birria consome recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine