Learn how to make authentic, flavorful birria consomé paste at home with this complete 4 cup recipe guide. Over the past few years, birria has become one of my absolute favorite Mexican dishes. The incredible depth of flavor from the chiles, spices and slow-cooked meat creates a rich, savory consomé that is out of this world.
After tasting some fantastic birria at a local Mexican restaurant, I decided I needed to learn how to make birria consomé paste myself at home. It requires some special ingredients and techniques, but with the right recipe, birria consomé can be made by any home cook. I tested several different versions until I landed on a recipe that had the perfect balance of smoky, nutty, and spicy flavors.
In this blog post, I’m sharing my tried and true recipe for authentic birria consomé paste that makes enough for 4 cups of paste. I’ll go over all the ingredients and steps required, possible substitutions, serving suggestions, and answers to frequently asked questions. Whether you’re a beginner cook or seasoned chef, you’ll learn how to make deeply flavorful birria consomé paste at home with this definitive guide. Let’s get started!
Ingredients for Birria Consomé
Birria consomé gets its signature complex flavor from a blend of dried chiles, whole spices, fresh vegetables and meat. Here’s what you’ll need to make a 4 cup batch:
- Dried Chiles – A combination of ancho, guajillo and California or New Mexico chiles provides the base. You’ll need about 8-10 dried chiles total. Remove stems and seeds before use.
- Whole Spices – Cumin, coriander, cloves, cinnamon and oregano provide warm, earthy undertones. Toast briefly to intensify flavors.
- Aromatics – White onion, garlic cloves and tomato paste build a flavorful base.
- Tomatoes – Canned diced tomatoes add sweetness and texture. Go with fire-roasted for extra flavor.
- Meat – Beef chuck or goat meat are traditionally used. I prefer beef for richer flavor. About 2 pounds needed.
- Liquid – Beef or chicken broth adds moisture. Use about 4 cups.
- Salt – Kosher or sea salt seasons the paste. Start with 2 teaspoons.
- Water – For rehydrating the dried chiles. Around 4 cups needed.
How to Make Amazing Birria Consomé Step-By-Step Instructions
With all the ingredients ready, here are the steps to make authentic birria consomé paste:
1. Toast the Dried Chiles
- Remove stems, seeds and membranes from the dried chiles. This reduces some heat.
- Toast chiles in a dry skillet over medium heat for 2-3 minutes per side. This enhances the flavor.
- Place chiles in a bowl, cover with 4 cups hot water and soak for 30 minutes until softened.
2. Toast the Spices
- Toast whole cloves, cumin, coriander, cinnamon sticks and oregano in the dry skillet for 1-2 minutes.
- Set aside the toasted spices.
3. Cook the Aromatics & Tomatoes
- Dice the onion and mince the garlic cloves.
- Add 2 tbsp oil to the skillet and sauté onion for 3-4 minutes until translucent.
- Add the garlic and cook for 1 more minute.
- Stir in the tomato paste and diced tomatoes. Simmer for 5 minutes.
4. Simmer the Meat
- Cut the beef chuck into 1-inch cubes.
- Add the meat to the skillet and stir to coat with vegetables.
- Pour in 4 cups of broth and add the toasted spices.
- Bring to a boil then reduce heat and simmer for 1 hour.
5. Blend the Chile Mixture
- Drain the rehydrated chiles, reserving soaking liquid.
- Place chiles, vegetables and meat from the skillet into a blender.
- Puree, adding chile soaking liquid as needed, until smooth.
6. Simmer the Consomé Paste
- Pour blended chile mixture back into the skillet.
- Add 2 tsp salt and remaining broth if needed for desired consistency.
- Let simmer for 30 minutes to meld flavors.
- Consomé paste is now ready to use!
And that’s it – follow these steps and you’ll have delicious, authentic birria consomé paste. The paste keeps refrigerated for up to one week. Now let’s go over some serving suggestions and FAQs.
How to Use Birria Consomé Paste
The birria consomé paste is incredibly versatile. Here are some of my favorite ways to use it:
- Birria Tacos – Spread the paste on beef or goat then braise or grill to use as a taco filling.
- Quesabirria – Dip quesadilla wedges into flavorful consomé for a tasty appetizer.
- Soup Base – Add meat and vegetables to the paste for a rich Mexican soup.
- Enchiladas – Stuff tortillas with cheese and chicken then cover with consomé paste.
- Tostadas – Top crispy tostada shells with refried beans, lettuce, cheese, and consomé.
Get creative with how you incorporate this deeply flavored paste into your Mexican cooking!
Birria Consomé Recipe Substitutions
While I recommend the ingredients listed for authentic flavor, here are some possible subs:
- Instead of a blend of dried chiles, use all guajillo or California chiles.
- Switch out beef for goat or chicken meat.
- Replace broth with water or vegetable broth.
- Swap cumin, coriander or cloves for other spices like Mexican oregano, peppercorn, bay leaf.
- Use yellow onion instead of white. Shallots can sub for onion too.
- Skip fresh tomatoes and just use tomato paste.
Adjust and experiment with subs to suit your tastes and what you have on hand!
FAQs – Birria Consomé Paste
Here are answers to some common birria consomé paste questions:
What type of pan should I use?
A heavy bottom pan like enameled cast iron or stainless steel works best. Avoid reactive metal.
Can I make it in a slow cooker or Instant Pot?
Yes, just adjust the cooking times. Use a slow cooker on low for 6-8 hours. Pressure cook meat for 30 mins.
How spicy does it taste?
The blend of milder and hotter chiles creates a medium heat level. Adjust chiles to preference.
Can I freeze the paste?
Yes, Portion into freezer bags or containers for lasting use. Thaw before using.
What meat cut should I use for birria tacos?
Flap meat, brisket and chuck are all good options. Marinate before cooking.
What is the consomé paste shelf life?
About 1 week refrigerated. Can also freeze for up to 3 months.
Let me know in the comments if you have any other birria consomé questions!
Time to Make Birria Happen
I hope this guide gives you everything you need to start rocking fantastic birria consomé paste at home. With the right ingredients and techniques, you can achieve the same incredible depth of Mexican flavor that restaurants do. Experiment with ways to incorporate the paste into tacos, soups, braises and more. Birria makes any meal a fiesta! ¡Buen provecho!
Birria Consomé Sauce Recipe
Ingredients
- Dried Chiles – A combination of ancho guajillo and California or New Mexico chiles provides the base. You’ll need about 8-10 dried chiles total. Remove stems and seeds before use.
- Whole Spices – Cumin coriander, cloves, cinnamon and oregano provide warm, earthy undertones. Toast briefly to intensify flavors.
- Aromatics – White onion garlic cloves and tomato paste build a flavorful base.
- Tomatoes – Canned diced tomatoes add sweetness and texture. Go with fire-roasted for extra flavor.
- Meat – Beef chuck or goat meat are traditionally used. I prefer beef for richer flavor. About 2 pounds needed.
- Liquid – Beef or chicken broth adds moisture. Use about 4 cups.
- Salt – Kosher or sea salt seasons the paste. Start with 2 teaspoons.
- Water – For rehydrating the dried chiles. Around 4 cups needed.
Instructions
- Remove stems, seeds and membranes from the dried chiles. This reduces some heat.
- Toast chiles in a dry skillet over medium heat for 2-3 minutes per side. This enhances the flavor.
- Place chiles in a bowl, cover with 4 cups hot water and soak for 30 minutes until softened.
- Toast whole cloves, cumin, coriander, cinnamon sticks and oregano in the dry skillet for 1-2 minutes.
- Set aside the toasted spices.
- Dice the onion and mince the garlic cloves.
- Add 2 tbsp oil to the skillet and sauté onion for 3-4 minutes until translucent.
- Add the garlic and cook for 1 more minute.
- Stir in the tomato paste and diced tomatoes. Simmer for 5 minutes.
- Cut the beef chuck into 1-inch cubes.
- Add the meat to the skillet and stir to coat with vegetables.
- Pour in 4 cups of broth and add the toasted spices.
- Bring to a boil then reduce heat and simmer for 1 hour.
- Drain the rehydrated chiles, reserving soaking liquid.
- Place chiles, vegetables and meat from the skillet into a blender.
- Puree, adding chile soaking liquid as needed, until smooth.
- Pour blended chile mixture back into the skillet.
- Add 2 tsp salt and remaining broth if needed for desired consistency.
- Let simmer for 30 minutes to meld flavors.
- Consomé paste is now ready to use!
