quick birria consome recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best quick birria consome recipe

I’ve been making birria consomé for years, and it’s always a hit with my family. This recipe is a staple in our household, and I love how it’s easy to make and packed with flavor.

The rich broth is made with beef bones, which gives it a deep, earthy flavor that’s just perfect for a chilly evening. My kids love when I serve it with some crusty bread or over rice, and it’s also a great way to use up leftover meat or veggies.

I’ve experimented with different variations of this recipe over the years, but this one remains my favorite. The key to making a great birria consomé is to use high-quality beef bones and to simmer the broth for at least an hour to get all the flavors out.

I like to serve it hot, garnished with some fresh cilantro or scallions for added flavor. It’s also a great way to get in some extra veggies, as you can add in carrots, potatoes, or other root vegetables to make it more substantial.

Overall, this birria consomé recipe is a must-try for anyone looking for a hearty, comforting meal that’s sure to please even the pickiest eaters.

Quick Birria Consome

4.7 from 917 votes

A speedy version of the traditional Mexican consome, this rich and aromatic broth is made with dried chiles, tomatoes, and spices. It is perfect for dipping tacos or enjoying as a warming soup with tender shredded meat.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Consome Base

3 dried guajillo chiles, stems and seeds removed
2 dried ancho chiles, stems and seeds removed
2 Roma tomatoes, quartered
1/2 white onion, roughly chopped
4 garlic cloves, peeled
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon black pepper
1/2 teaspoon salt
4 cups beef broth
1 tablespoon vegetable oil

For the Meat and Garnish

1 pound beef chuck or brisket, cut into 1-inch cubes
1 bay leaf
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)

👨‍🍳Directions

1Toast the dried chiles in a dry skillet over medium heat for 2 to 3 minutes, pressing them flat with a spatula until they become fragrant and slightly darkened.
2Transfer the toasted chiles to a bowl, cover with hot water, and let them soak for 10 minutes until softened.
3While the chiles soak, heat 1 tablespoon of vegetable oil in a large pot over medium-high heat.
4Add the beef cubes and sear for 4 to 5 minutes, turning occasionally, until all sides are deeply browned, then remove the meat with a slotted spoon and set aside.
5In the same pot, add the quartered tomatoes, chopped onion, and garlic cloves.
6Cook over medium heat for 4 to 5 minutes, stirring often, until the vegetables are softened and lightly charred in spots.
7Drain the soaked chiles and transfer them to a blender along with the cooked tomatoes, onion, garlic, cumin, oregano, black pepper, salt, and 1 cup of beef broth.
8Blend on high for 2 minutes until completely smooth, then pour the mixture through a fine-mesh strainer into the pot to remove any solids.
9Return the seared beef to the pot, add the remaining 3 cups of beef broth and the bay leaf, and bring the liquid to a boil over high heat.
10Reduce the heat to low, cover the pot, and simmer for 20 to 25 minutes until the beef is tender and the consome has thickened slightly, with a deep red color and rich aroma.
11Remove the bay leaf and discard.
12Taste the consome and adjust salt if needed.
13Serve hot in bowls, garnished with fresh cilantro and a squeeze of lime, or use as a dipping broth for birria tacos.

🔧Equipment

Large pot or Dutch oven
Blender
Fine-mesh strainer
Tongs
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 4g❤️Cholesterol: 70mg🧂Sodium: 800mg🌾Total Carbs: 18g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 28g

📝Notes

For a quicker version, use pre-cooked shredded beef or leftover pot roast. Adjust the amount of chiles to control spiciness. This consome can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Watch Video Of How Quick Birria Consome Works

This birria consomé recipe is always a good idea for any occasion – whether you’re looking for a comforting meal after a long day or want something hearty for your family gatherings. It’s easy to make and packed with flavor, and you can customize it to suit your tastes by adding in different spices or ingredients.

Plus, it’s a great way to use up leftover meat or veggies and reduce food waste. Try making it this weekend and see what you think!

❓ Frequently Asked Questions About Quick Birria Consome

Q: What is birria consomé?

Birria consomé is a traditional Mexican soup made with beef broth, meat or veggies, and spices. It’s often served with tortillas or bread for dipping.

Q: What kind of beef bones should I use?

Look for beef neck bones or beef shank bones for the best flavor.

Q: Can I make this recipe in a slow cooker?

Yes, you can make this recipe in a slow cooker! Simply brown the meat and sauté the onions before adding everything to the slow cooker.

Q: How long does it take to make this recipe?

This recipe takes about an hour and a half to make from start to finish.

Q: Can I store leftovers in the fridge?

Similar Posts