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How To Make Homemade Beef Birria With Consomé For Four

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I first tried birria at a small restaurant in Sunset Park, Brooklyn. Sadly, the restaurant has now closed, but before the restaurant shut down, we all became great friends with the chef, and the birria was to die for!

While I could never ask for his incredible recipe, he’d always share his spice trio: arbol chiles, ancho chiles, and guajillo chiles. He’d then say a hint of cinnamon, chuck roast, and lots of love. 

But beyond that, I’ve spent months testing recipes to get them to taste even remotely close to his classic birria recipe. 

This isn’t a recipe my parents would make at home, but a recipe I cherish, from my time taste-testing Mexican food throughout New York City.

Side view of birria and consomme in a black bowl.

Olga’s Notes

  1. This recipe is full of bold flavors. It’s inspired by a classic Mexican birria recipe traditionally made with rich Mexican spices, goat, and lamb.
  2. Save some leftover meat, shredded beef, and rich broth to make birria tacos, nachos, rice bowls, and burritos.

What Is Birria?

Birria is a stew simmered and cooked beef with bold Mexican spices and fresh and dried ingredients. It’s shredded and served with finely diced onions, fresh lime juice, and cilantro. Then, it is served with fresh corn tortillas.

The birria consome is a flavorful broth that develops incredible flavor as it simmers on low heat.


Equipment Needed For This Recipe

  1. Large Dutch Oven – 5.5 qt or larger
  2. Blender
  3. Saucepan
  4. Paring Knife
  5. Wooden Cutting Board
  6. Ladle
  7. Slotted Spoon

Ingredients and Substitutions For The Best Recipe

Meat

  1. Boneless Beef Chuck Roast – I love this cut for birria because it’s full of flavor and lots of marbling, which helps retain its moisture. It also shreds incredibly well.

Herbs and Vegetables

  1. Medium Red Onions
  2. Diced Canned Tomatoes
  3. Fresh Roma Tomato or vine tomato – go organic where you can.
  4. Fresh Garlic Cloves
  5. Bay Leaves
  6. Fresh Cilantro (Garnish)
  7. Fresh Lime

Spices, including dried chiles and seasoning, are the key to a delicious birria recipe.

  1. Dried Arbol Chiles
  2. Dried Ancho Chiles
  3. Dried Guajillo Chiles
  4. Cumin
  5. Coriander
  6. Cinnamon
  7. Mexican Oregano – or Italian parsley also works.
  8. Salt

Broth and Vinegar

  1. Low-sodium Beef Broth
  2. Apple Cider Vinegar

See Recipe Card Below For Detailed Measurements and Instructions.


Instructions For Delicious Birria and Consome

Prep The Ingredients

  1. Dice the onion and cut the tomato in half.
  2. Set the spices aside.
  3. Destem and deseed the dried chiles.
  4. Preheat the oven to 325 degrees.

Step One – The Birria

Add filtered water to a saucepan and bring it to a boil. Once it comes to a boil, turn it off, add the dried chiles to the water, and set it aside.

Step Two

Preheat the cast iron Dutch oven to medium heat. Once the Dutch oven is hot, add avocado oil to the Dutch oven, salt both sides of the meat, and sear both sides, then remove from the Dutch oven and set aside.

Step Three

Add the onions, spices, bay leaves, oregano, and salt to the Dutch oven and saute. Then add the canned diced tomatoes and saute the mix until the tomatoes are cooked down. 

Drain the rehydrated chiles and add them to the pot and the halved tomato.

Then add in the stock and vinegar and stir. Add the meat back in. 

Cover the Dutch oven carefully, place it in the oven, set the timer for 3 1/2 hours, and cook at 325 degrees. At 325 degrees, it will cook at a medium to low boil.

Step Four

After two hours, carefully remove the Dutch oven from the oven, uncover it, flip the meat, cover it again, and return it to the oven.

Test it again at hour 3.5 and check it for tenderness. If it needs additional cooking, return it to the oven. You’re looking for super fork-tender meat for the best-shredded meat.

Step Five

Remove the meat from the stew with a slotted spoon and set aside. Then, skim and remove the fat from the remaining liquid using a large spoon.

Step Six – The Birria Consomé

After removing the tender beef and excess fat, remove the chunks of vegetables and chiles in the stew with a slotted spoon and transfer to a blender with two cups of broth, enough to blend well.

For the perfect dipping smooth birria consomme, blend the mixture for a minute or until it’s pureed and well blended, and then pass it through a fine mesh strainer.

Then mix it with the remaining birria stew and serve with fresh cilantro, finely diced onion, lime wedges, and a squeeze of lime juice.


Top Tips For The Best Birria

  1. If you plan to cook birria, I’d suggest using boneless chuck roast, as it has the perfect amount of marbling and can hold moisture well. It will make your birria taste unforgettable.
  2. Great brands online will ship directly to your home if you can’t find dried chiles at your local supermarket.
  3. Cooking this birria in the oven rather than on a stovetop is much simpler and heats the Dutch oven evenly.
  4. Ensure the Dutch oven is large enough to ensure safe cooking. As it cooks, it will boil and simmer in the oven and need room to boil. You can go with an oven-safe pot that is 5.5 qt or larger.
  5. The key to achieving a smooth birria consomme is to blend the cooked and tender chunks of spices and chiles and strain the mixture through a fine-mesh strainer.

What To Serve With Birria and Consomé?

With these crispy air fryer tortilla chips, you can turn this delicious birria and consomé into cheesy, saucy birria nachos with a melty cheese like Oaxaca cheese. I also love rice with birria, especially this easy cilantro and lime jasmine rice recipe. Also, serve with crispy tortilla for amazing crispy tacos. 

Make beef tacos with corn tortillas or flour tortillas, fresh cilantro, and finely diced onions.


Other Ways To Enjoy Birria

If you’re in the mood for nachos, you can turn tender beef birria into delicious, cheesy, saucy birria nachos. You can also serve it with rice in a birria rice bowl. Try this cilantro lime rice. If you’re a fan of tacos, I love beef birria tacos with tons of Oaxaca cheese, also called quesabirria tacos. Dunk the tortillas in the birria sauce and place it on the skillet with tons of cheese.


How To Store Leftover Birria?

Allow the birria to come to room temperature and store it in an airtight container. You can store birria in the refrigerator for 2-3 days. Store it in the freezer for up to a month.


FAQs

How do you use leftover consomme?

The leftover birria consomme is the best part! Dip your tortillas in this delicious broth, sear them on both sides, add gooey cheese, and make yourself a delicious birria cheese taco. Or add a spoonful to your bean burrito. There are so many incredible and delicious ways to use leftover consomme.

What is the best way to cook birria?

The best way to cook birria is in a cast iron Dutch oven and the oven. For even cooking, the birria simmers and comes out as deliciously tender shredded meat.

Side view of birria and consomme in a black bowl.

Delicious Birria and Consomme For Four

Olga Muñoz
Earthy Mexican-inspired birria recipe made with chuck roast and simmered with dried chiles, tomatoes, and beef broth.
No ratings yet
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Course Dinner, Lunch, Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • 1 Cast Iron Round Dutch Oven 5.5 qt or larger
  • 1 Blender
  • 1 Saucepan
  • 1 Paring Knife
  • 1 Wooden Cutting Board
  • 1 Ladle
  • 1 Slotted Spoon

Ingredients
  

Meat

  • 2.5 lb Boneless Beef Chuck Roast

Herbs and Vegetables

  • 1 Large Red Onion
  • 14.5 oz Canned Diced Tomatoes
  • 1 Fresh Roma Tomato Organic Vine Tomato
  • 8 cloves Garlic
  • 4 Bay Leaves
  • 1 bunch Fresh Cilantro

Spices and Seasoning

  • 4 Dried Arbol Chiles
  • 3 Dried Ancho Chiles
  • 2 Dried Guajillo Chiles
  • 1 tsp Ground Cumin
  • ½ tsp Cinnamon
  • ¼ tsp Ground Coriander
  • ½ tsp Dried Mexican Oregano
  • ½ tsp Salt

Broth and Vinegar

  • 32 oz Low-sodium Beef Broth
  • cup Apple Cider Vinegar

Instructions
 

Prep

  • 1. Dice the onion and cut the tomato in half.
    2. Measure and set the spices aside.
    3. Destem and deseed the dried chiles.
    4. Preheat the oven to 325 degrees.

Birria

  • Step One
    Add filtered water to a saucepan and bring it to a boil. Once it comes to a boil, turn it off, add the dried chiles to the water, and set it aside.
  • Step Two
    Preheat the cast iron Dutch oven to medium heat. Once the dutch oven is hot, add avocado oil to the Dutch oven, salt both sides of the meat, and sear both sides, then remove from the Dutch oven and set aside.
  • Step Three
    Add the onions, spices, bay leaves, oregano, and salt to the Dutch oven and saute until the onions are tender.
    Then add the canned diced tomatoes and saute the mix until the tomatoes are cooked down.
    Drain the rehydrated chiles and add them to the pot and the halved tomato.
    Then add in the stock and vinegar and stir. Add the meat back in.
    Cover the Dutch oven carefully, place it in the oven, set the timer for 3 1/2 hours, and cook at 325 degrees.
  • Step Four
    After two hours, carefully remove the Dutch oven from the oven, uncover it, flip the meat, cover it again, and return it to the oven.
    Test it again at hour 3.5 and check it for tenderness. If it needs additional cooking, return it to the oven. You’re looking for super fork-tender meat for the best-shredded meat.
  • Step Five
    Remove the meat from the stew with a slotted spoon and set aside. Then, skim and remove the fat from the remaining liquid using a large spoon.
  • Step Six – The Birria Consomé
    After removing the tender beef and excess fat, remove the chunks of vegetables and chiles in the stew with a slotted spoon and transfer to a blender with two cups of broth, enough to blend well.
    For the perfect dipping smooth birria consomme, blend the mixture for a minute or until it’s pureed and well blended, and then pass it through a fine mesh strainer.
    Then mix it with the remaining birria stew and serve with fresh cilantro, finely diced onion, and lime.

Notes

Top Tips For The Best Birria

  • If you’re planning to cook birria, I’d suggest using boneless chuck roast as it has the perfect amount of marbling and can hold onto moisture well. It will make your birria taste amazing.
  • Great brands online will ship directly to your home if you can’t find dried chiles at your local supermarket.
  • Cooking this birria in the oven rather than on a stovetop is much simpler and heats the Dutch oven evenly.
  • Ensure the Dutch oven is large enough to ensure safe cooking. As it cooks, it will boil and simmer in the oven and needs room to boil. Go with an oven-safe pot that is 5.5 qt or larger.
  • The key to achieving a smooth birria consomme is to blend the cooked and tender chunks of spices and chiles and strain the mixture through a fine-mesh strainer.
Keyword birria and consomé, birria with consomé, birria with consomme
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