Description
Birria sauce, or consomé, is the flavorful broth that makes birria tacos irresistible. Made with slow-cooked meat, dried chilies, and fragrant spices, this rich and smoky sauce is perfect for dipping, frying tortillas, or enjoying as a soup. Learn how to make it at home!
Ingredients
Scale
- 2 lbs beef (chuck roast, short ribs, or oxtail) or goat meat
- 4 dried guajillo chilies
- 2 dried ancho chilies
- 2 dried pasilla chilies
- 1 large onion, chopped
- 4 garlic cloves
- 2 large tomatoes, roasted
- 2 tbsp apple cider vinegar
- 2 tsp cumin
- 1 tsp oregano
- 1/2 tsp cloves
- 2 bay leaves
- 1 small cinnamon stick
- Salt and pepper to taste
- 4 cups beef or vegetable broth
Instructions
- Roast the dried chilies on a dry skillet until fragrant, then soak them in hot water for 20 minutes.
- In a pot, sauté onions and garlic until softened. Add roasted tomatoes and cook until caramelized.
- Blend the soaked chilies, onions, garlic, and tomatoes with vinegar and spices until smooth.
- Place the meat in a large pot or slow cooker, pour the blended sauce over it, and add broth.
- Slow-cook for 4-6 hours until the meat is tender and falls apart.
- Strain the sauce for a smooth consistency if desired. Adjust seasoning to taste.
- Serve as a dipping sauce for birria tacos, use it to fry tortillas, or enjoy as a flavorful soup.
Notes
For extra depth of flavor, use a mix of meat cuts like short ribs and oxtail. Adjust the spice level by adding more guajillo or arbol chilies.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Sauce/Dip
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg