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Beef Birria with Consomme Recipe

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  • Author: Mirna Pena
  • Prep Time: 5 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 5 minutes
  • Yield: Approx. 6 people
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Mexican

Description

This stew is a very classic authentic Mexican dish. Made with beef pot roast, chile pods, onion, garlic, and a ton of spices! This is slow-cooked to perfection!


Ingredients

Scale

FOR THE BEEF:

  • 8 cups of water
  • 4 bay leaves
  • 3 lbs pot roast beef
  • Whole head of garlic
  • 1 onion
  • Optional – beef bones with marrow (recommended)
  • 1 tablespoon of salt

 

FOR THE SAUCE:

  • 5 chiles anchos 
  • 5 guajillo
  • 2 pasilla
  • ½ teaspoon black pepper
  • 1 teaspoon cumin
  • 2 teaspoons dried marjoram
  • 2 teaspoons dried thyme
  • 2 teaspoons dried oregano
  • 1/2 teaspoon ground ginger or 1 inches fresh ginger peeled
  • 1 teaspoon ground cinnamon or 2 inches of stick
  • ¼ cup apple cider vinegar
  • 1/2 teaspoon ground cloves or 5 whole cloves
  • ½ a medium onion
  • 78 Garlic cloves
  • 1 cup chile pod cooking liquid
  • 34 Roma tomatoes
  • 1 canned chipotle pepper
  • Salt to taste

 

 


Instructions

  1. Start by chopping the pot roast into smaller chunks and adding a pot.
  2. To the same pot add 1 onion cut in half, 8 garlic cloves, 4 bay leaves, and 1 tablespoon salt or to taste.
  3. Boil for about 2 hours and don’t forget to skim the impurities from the top.
  4. While the meat cooks, let’s prepare the sauce. Start by opening the dried chili pods and removing all of the seeds and veins.
  5. Wear gloves when removing the seeds and veins! 
  6. Also, rinse the chili pods to make sure there’s no dirt on the outside.
  7. To a medium pot, fill with enough water to cover the 12 chili pods.
  8. Bring the pot of water to a boil, once it has come to a boil add the chili pods to the water 20 minutes and turn off the heat and set aside.
  9. To another small pot, add water and the roma tomatoes and boil for about 10 minutes or until softened. Turn off the heat and set aside.
  10. To a blender add black pepper, cumin, marjoram, thyme, oregano, ginger, cinnamon, apple cider vinegar, cloves, 1/2 an onion, garlic cloves, tomatoes, cooked chilies, chipotle pepper, and 1 cup of the cooking liquid from the chilies. Blend until you have a smooth puree. If you need to add more liquid, it’s ok to add more liquid so it blends more smoothly.
  11. Once the meat has fully cooked, about 3 1/2 hours, remove the meat from the beef broth and chop into smaller pieces or shred and return to the pot. If pieces are to your liking, leave as is. Also, remove any large chunks of fat and discard.
  12. To the pot, over a strainer, pour the chili sauce. Move around with a spoon because it is very thick.
  13. You should be left with only the pulp of the chilies in the strainer. Discard the pulp. Repeat until all of the sauce has been strained into the pot.
  14. Add salt to taste. Start by adding 1 teaspoon at a time while tasting the stew to make sure you achieve your desired amount of saltiness.
  15. Simmer for about another 20-30 minutes.
  16. Serve in a bowl topped with onion and cilantro and some lime wedges on the side.
  17. Optionally you can add your favorite salsa and enjoy with a warm corn tortilla.