Birria Consomé Sauce Recipe
Learn how to make authentic, flavorful birria consomé paste at home with this complete 4 cup recipe guide. Get ingredient info, step-by-step instructions, serving suggestions, substitutions, and FAQs for making the perfect rich and savory Mexican birria sauce.
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!
