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Side view of birria and consomme in a black bowl.
Olga

Delicious Birria and Consomme For Four

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Earthy Mexican-inspired birria recipe made with chuck roast and simmered with dried chiles, tomatoes, and beef broth.
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Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings: 4 people
Course: Dinner, Lunch, Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

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
  • ⅓ cup Apple Cider Vinegar

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

Method
 

Prep
  1. 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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