Ingredients
- 2 lbs beef chuck roast or oyster mushrooms (for vegetarian)
- 1 onion, diced
- 4 garlic cloves, minced
- 4 dried guajillo chilies, stems and seeds removed
- 2 dried ancho chilies, stems and seeds removed
- 4 cups beef or vegetable broth
- 1 cup tomato purée
- 2 bay leaves
- 1 tsp dried oregano
- 1 tsp ground cumin
- ½ tsp ground cloves
- ¼ tsp ground cinnamon
- ¼ cup Breakfast hot sauce
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
- Corn tortillas or tortilla chips (for serving)
Warm, aromatic, and rich with tender beef or mushrooms, this authentic Mexican birria consome is a flavor-packed delight. Slow-cooked, fragrant spices, and a savory broth make this dish a true comfort food that makes a great soup starter or tacos for a main event!
INSTRUCTIONS
- In a dry skillet over medium heat, lightly toast the dried chilies for a minute on each side. Place them in a bowl, cover with hot water, and let soak for 15 minutes.
- In a large pot, sear the beef chuck roast/mushrooms on all sides until browned. Remove and set aside.
- In the same pot, sauté the diced onion and minced garlic until fragrant and translucent.
- Drain the chilies and transfer them to a blender. Add the Breakfast Hot Sauce, sautéed onions, garlic, broth, tomato puree, bay leaves, oregano, cumin, cloves, cinnamon, salt, and pepper. Blend until smooth.
- Pour the chili mixture into the pot with the onions and garlic. Return the seared beef chuck roast or mushrooms to the pot and bring to a boil. Reduce heat to low, cover, and simmer until tender. Beef will take 3-4 hours.
- Remove the beef from the pot and shred it using two forks. Return the shredded meat to the pot.
- Continue simmering the soup for another 30 minutes to let the flavors meld together.
- Serve the savory birria consome in bowls, garnished with fresh cilantro and chopped onion. Top with tortilla chips and lime wedges on the side or with warm tortillas for tacos.