The Best Birria de Res and Consome

Ingredients

• 5 lb Beef Chuck Roast (cut into large quarters)
• 3 Large Onion (2 for broth, 1 for garnish, quartered)
• 4 Roma Tomatoes (whole, boiled then blended)
• 1 bunch Cilantro (chopped for garnish)
• 12 New Mexico Chili Pods (stem removed, seeds optional)
• 10 Guajillo Chili Pods (stem removed, seeds optional)
• 5 Pasilla Chili Pods (stem removed, seeds optional)
• 5 Chile de Árbol Pods (whole, optional for extra heat)
• 6 Bay Leaves (whole)
• 21 Garlic Cloves (14 for broth, 7 for sauce, peeled)
• 1 inch Fresh Ginger (peeled and sliced)
• 1 inch Cinnamon Stick (broken off a larger stick)
• 2 tsp Sesame Seeds (toasted until golden)
• 1/2 tsp Whole Black Pepper (freshly cracked)
• 2 tsp Oregano (dried)
• 2 tsp Whole Cumin Seeds (lightly toasted)
• 2 tsp Thyme (dried)
• 1/4 cup White Vinegar
• 2 cup Beef Broth (low‑sodium)
• to taste Salt
• 2 tbsp Olive Oil (for frying tortillas)
• 2 cup Oaxaca Cheese (shredded)

Instructions

1. Cut the Beef

   Trim excess fat and cut the 5 lb beef chuck roast into large quarter‑sized pieces.

   Time: PT10M

2. Start the Broth

   Place the meat in a large stockpot. Add 1 whole onion (quartered), 7 peeled garlic cloves, 2 bay leaves, and a generous pinch of salt. Cover with water, bring to a boil over medium‑high heat, then reduce to a gentle simmer for 2 hours, ensuring the meat stays submerged.

   Time: PT2H10M

   Temperature: medium‑high

3. Skim the Broth

   After about 1½ hours, skim off the foam and any impurities from the surface of the broth.

   Time: PT5M

4. Prepare the Chilies

   Remove stems from the New Mexico, guajillo, pasilla, and árbol chilies. If you prefer less heat, wear gloves and discard the seeds; otherwise leave them in.

   Time: PT10M

5. Soften the Chilies

   Place all prepared chilies in a separate pot, cover with fresh water, bring to a boil, and simmer 20–30 minutes until they are soft.

   Time: PT25M

   Temperature: high

6. Toast Sesame Seeds

   Heat a medium skillet over medium‑high heat, add the sesame seeds and toast 3–5 minutes, stirring constantly, until they turn golden and fragrant. Remove from heat.

   Time: PT5M

   Temperature: medium‑high

7. Prep Aromatics

   Break off a 1‑inch piece of cinnamon stick and a 1‑inch piece of fresh ginger. Peel the ginger and set aside. Measure out oregano, cumin, thyme, and cracked black pepper.

   Time: PT5M

8. Blend the Chili Sauce

   Drain the softened chilies and let them cool 20 minutes. In a blender combine the chilies, 1/4 cup white vinegar, toasted sesame seeds, ginger piece, cinnamon piece, 7 garlic cloves, 4 bay leaves, ½ tsp black pepper, 2 tsp oregano, 2 tsp cumin, 2 tsp thyme, 2 cups beef broth, and a pinch of salt. Blend until completely smooth.

   Time: PT10M

9. Strain the Sauce (Optional)

   Pass the blended sauce through a fine mesh strainer into a bowl, pressing to extract as much liquid as possible.

   Time: PT5M

10. Combine Sauce with Meat Broth

    Remove the onion and garlic pieces from the meat broth. Pour the strained chili sauce into the pot, add about 1 cup of the reserved cooking broth, and bring to a gentle simmer for 20 minutes. Adjust salt if needed.

    Time: PT20M

    Temperature: medium

11. Shred the Beef

    Check the meat for tenderness; it should fall apart easily. Remove the pieces, let cool slightly, then shred with two forks.

    Time: PT5M

12. Separate Consomme

    Scoop out 1 cup of the cooking broth and set aside as consomme for dipping. Optionally strain the remaining broth through a cheesecloth for a clearer liquid.

    Time: PT5M

13. Prepare Tomato Puree

    In a pot, boil the Roma tomatoes until the skins split (about 8‑10 minutes). Transfer to a blender, add a pinch of salt, and blend until smooth.

    Time: PT15M

    Temperature: high

14. Finish the Birria

    Return the shredded beef to the main pot, stir in the tomato puree, and simmer 5 minutes so flavors meld.

    Time: PT5M

    Temperature: medium

15. Prep Toppings

    Finely chop the remaining onion and cilantro. Shred the Oaxaca cheese.

    Time: PT5M

16. Assemble and Serve Tacos

    Heat a little olive oil in a large frying pan over medium‑high. Warm each corn tortilla 30 seconds per side, sprinkle with shredded Oaxaca cheese and let melt. Add a generous spoonful of shredded birria, top with chopped onion and cilantro. Serve with the reserved consomme on the side for dipping.

    Time: PT10M

    Temperature: medium‑high

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

3 g