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Plate of Beef Birria served with flavorful consomé

Beef Birria With Consomé

A delightful dish with deep flavors and a soul-warming aroma, perfect for family gatherings and celebrations.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Meat and Broth Ingredients
  • 5 pounds beef chuck roast Perfect for braising, becomes tender and juicy.
  • 18 cups water Base for your consomé.
  • Salt to taste Salt Essential for enhancing all flavors.
Vegetable Ingredients
  • 1.5 large white onions Sweet and aromatic.
  • 1 head garlic Elevates the dish with its flavor.
  • 4 large Roma tomatoes Juicy and tangy.
Spice Ingredients
  • 7-8 pieces chile guajillo or California Adds mild heat and red color.
  • 6 pieces chile de árbol Optional for extra spiciness.
  • 1.5 inches Mexican canela Adds warmth and sweetness.
  • 4 pieces whole cloves Complements the other spices.
  • 1 tsp thyme Earthy flavor.
  • 1 tsp Mexican oregano Enhances the dish.
  • 0.5 tsp marjoram Slightly sweet.
  • 0.5 tsp cumin seeds Brings warm flavor.
  • 0.5 tsp peppercorns Adds depth.
  • 2 pieces bay leaves Adds subtle herbal flavor.

Method
 

Cook the Beef
  1. In a large pot, place the beef chuck, 1 sliced onion, half of the head of garlic, 18 cups of water, and salt to taste.
  2. Bring the mixture to a boil over medium heat, skimming off any foam that rises to the top.
  3. Once boiling, reduce heat, cover, and let it simmer for about 2 hours, or until the meat is fork-tender.
Prepare the Sauce
  1. In a separate pot, add the dried chiles, remaining sliced onion, the leftover garlic cloves, and four Roma tomatoes.
  2. Include the Mexican canela, cloves, thyme, oregano, marjoram, cumin seeds, and peppercorns.
  3. Cover with water and bring to gentle boil over medium heat for 10-12 minutes.
  4. Once done, let it sit for an additional 10 minutes.
Blend the Sauce
  1. Strain the cooking liquid from the pot containing the tomatoes and spices, reserving half of the cooking water.
  2. Transfer everything else to a blender, add reserved cooking water and two cups of the beef broth.
  3. Blend on high until smooth, letting it settle before blending again for another 40 to 50 seconds.
Combine and Cook
  1. Remove onion and garlic from the pot with the beef and discard.
  2. Strain the sauce from the blender directly into the pot with the beef.
  3. Add bay leaves, then cover partially and let it cook for an additional 1.5 to 2 hours, or until the beef shreds easily.
  4. Taste for salt during cooking to ensure it’s perfectly seasoned.
Serving Options
  1. Serve in bowls with plenty of the rich consomé, garnished with diced onion, fresh cilantro, lime wedges, and spicy red salsa.
  2. Alternatively, prepare crispy birria tacos or quesadillas and serve consomé on the side for dipping.

Notes

Consider marinating the beef in the blended sauce before cooking for deeper flavors. Using a slow cooker can also achieve melt-in-your-mouth tenderness.