Description
A rich and flavorful Mexican beef stew broth (consomé) made with dried chilies and spices—perfect for serving as a soup or dipping broth for tacos (birria).
Ingredients
- 10 dried chiles de árbol, stems and seeds removed
- 6 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 2 tablespoons olive oil
- 1 large white onion, roughly chopped
- 3–6 garlic cloves, roughly chopped
- 1 teaspoon ground cumin
- 1 tablespoon dried Mexican oregano
- ½ teaspoon black peppercorns or ground black pepper
- 1 ½ tablespoons kosher salt
- 3 cups beef stock
- 1 cup water
- ¼ cup apple cider vinegar
- Optional: 1 cup diced tomatoes (fresh or canned)
- 2 pounds beef chuck, cut into chunks
- 2 bay leaves
Instructions
- Toast the dried chilies (de árbol, guajillo, ancho) in a dry skillet over medium heat for 1–2 min until fragrant.
- Soak toasted chilies in hot water for 15–20 min until soft; drain and reserve soaking liquid.
- Season beef chunks with salt and pepper; brown in batches in a heavy pot with olive oil.
- Sauté onion and garlic in the same pot until softened, then add cumin, oregano, peppercorns, and bay leaves; cook briefly to release aromas.
- Add beef stock, water, vinegar, and optional tomatoes; bring to a simmer.
- Add softened chilies (plus a bit of soaking liquid) to pot.
- Cover and simmer on low (stovetop or oven at 350 °F) for 2½–3 hrs, until beef is fork‑tender.
- Remove some broth (about 2–3 ladles), blend smooth, and return to pot; simmer 10 min.
- Shred beef in broth; adjust seasoning.
- Serve hot, garnished with chopped onion, cilantro, and lime wedges; the broth doubles as consomé for dipping tacos.
Notes
- Make extra broth and fat layer for making birria tacos (quesabirria); fry tortillas in beef fat.
- Can substitute lamb, goat, or beef short ribs.
- Broth keeps for 5 days refrigerated or 6 months frozen.
- Adjust the spiciness by varying the number or type of chilies.