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Homemade Beef Birria Consomé Recipe
5 from 24 votes

Homemade Beef Birria Consomé Recipe

The Homemade Beef Birria Consomé Recipe features slow-seared beef and lamb combined with caramelized onions, garlic, dried chiles, and aromatic spices to create a rich, deeply flavored broth. Pureed chiles and tomato form a vibrant base for this Mexican stew, which yields tender meat and a spicy, fragrant consomé perfect for dipping or sipping.

Prep Time
20 mins
Cook Time
3 hrs
Servings: 12
Calories: 381 kcal
Course: Soup
Cuisine: Mexican

Ingredients

  • 3 pounds beef chuck bottom round, shanks, assorted cuts
  • 2 pounds lamb shank
  • 3 tablespoons neutral cooking oil generic cooking oil
  • 3 white onion peeled roughly chopped or yellow onion
  • 5 garlic cloves
  • 4 tomato cored roughly chopped vine-ripe
  • 4 guajillo chile seeded stemmed dried
  • 4 ancho chile seeded stemmed dried
  • 8-10 allspice berries
  • ½ cinnamon stick broken up
  • 12-15 black peppercorns
  • 2 bay leaf
  • 1 tablespoon cumin seeds
  • 1 ½ tablespoons oregano dried
  • 1 ½ tablespoons thyme dried
  • 2 cups of water
  • 1 gallon water or beef stock
  • salt sea salt and fresh cracked, to taste
  • black pepper sea salt and fresh cracked, to taste
  • lemon juice of fresh
  • yellow onion diced radishes, and chopped fresh cilantro for garnish, diced or white onion

Instructions

    Cup of Yum
  1. Season both the beef and lamb well on all sides with sea salt and pepper. Set aside.
  2. Next, add the oil to a large pot or rondeau over high heat. Once it begins to smoke add in the meat and lamb and sear until well browned on all sides, about 6-8 minutes per side.
  3. Remove the beef from the pot and set it aside.
  4. Now, place in the onions and cook over medium heat for about 20-25 minutes or until caramelized.
  5. Place in the garlic and give it a quick sauté with the onions for about 4-5 minutes.
  6. Next, pour in the tomatoes, chiles, allspice berries, cinnamon, peppercorns, bay leaves, cumin seeds, oregano, and thyme and stew on medium-high heat for 8-10 minutes to soften up the peppers and cook the tomatoes.
  7. Deglaze with 2 cups of water and continue to cook on medium-high heat until the liquid is reduced by ½ or about 15 minutes.
  8. Transfer the mixture to a blender and puree at high speed until smooth. See note on how to blend hot food.
  9. Pour the mixture back into the pot along with water or beef stock. Season this mixture well with salt and pepper.
  10. Place the seared meat back into the pot, cover, and cook on medium-medium-high for about 2 hours, or until the meat is easily shredded. The liquid should be at a rapid bubble or a very low boil the entire time.
  11. Remove the meat, discard any bones, and roughly chop on a cutting board. Keep aside.
  12. Next, strain the remaining liquid through a fine-mesh strainer or chinois and return it to the pot along with the chopped meat.
  13. To serve: Place the desired amount of birria consomé into a bowl and garnish with fresh-squeezed lemon juice, onions, radishes, and cilantro.

Notes

  • This birria can be prepared up to two days ahead and stored refrigerated.
  • Gently reheat leftovers on the stove or in the microwave until hot.
  • Keep refrigerated for up to six days or freeze covered for up to six months; thaw in the refrigerator before reheating.
  • For even searing, cook meat in batches if your pot isn't large enough to avoid overcrowding.
  • Adding cheese to the stew when serving is optional and enhances richness.
  • When blending hot mixtures, remove the blender lid's center cap and place a towel over to vent steam safely.

Nutrition Information

Calories 381kcal (19%) Carbohydrates 19g (6%) Protein 37g (74%) Fat 19g (29%) Saturated Fat 7g (35%) Trans Fat 1g (50%) Cholesterol 100mg (33%) Sodium 759mg (32%) Potassium 1439mg (31%) Fiber 5g (20%) Sugar 9g (18%) Vitamin A 3795IU (76%) Vitamin C 12mg (13%) Calcium 94mg (9%) Iron 6mg (33%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 381

% Daily Value*

Calories 381kcal 19%
Carbohydrates 19g 6%
Protein 37g 74%
Fat 19g 29%
Saturated Fat 7g 35%
Trans Fat 1g 50%
Cholesterol 100mg 33%
Sodium 759mg 32%
Potassium 1439mg 31%
Fiber 5g 20%
Sugar 9g 18%
Vitamin A 3795IU 76%
Vitamin C 12mg 13%
Calcium 94mg 9%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.