Deep, warm, and unapologetically bold, Birria Broth (Birria Consomé) is the soulful star of Mexican cuisine Soup. This simmered beauty is the secret that makes birria tacos unforgettable—rich with layers of guajillo, ancho, and pasilla, plus aromatic spices and a touch of tangy vinegar. One taste and you’ll want to keep this savory red broth on hand for more than just tacos—sip it, dip it, or simply savor it on its own. Once you make homemade Birria Broth (Birria Consomé), there is no going back to bland!
Ingredients You’ll Need
Building authentic Birria Broth (Birria Consomé) at home only takes a handful of essential ingredients, yet each one plays a critical role in creating that deep, signature flavor. The magic is all about choosing quality chiles and letting spices and aromatics work their wonders together.
- Dried Guajillo Chiles: These provide a tangy, slightly fruity base that defines the broth’s red color and heady aroma.
- Dried Ancho Chiles: For sweet, raisin-like flavors and earthy depth, ancho chiles are absolutely key.
- Dried Pasilla Chiles: Their rich, smoky touch rounds out the broth and adds a subtle complexity.
- Vegetable Oil: Just a bit helps to sauté the aromatics and extract essential flavors from onion and garlic.
- Onion: Quartered onion brings body and sweetness once caramelized, infusing the broth with its mellow charm.
- Garlic: Use fresh cloves for a punch of warmth and depth you just can’t get from powder.
- Tomato: Provides necessary acidity and gentle richness—fresh tomato is perfect here.
- Ground Cumin: Cumin gives an earthy, slightly peppery kick that plays well with the dried chiles.
- Dried Oregano: This adds an herbal note that makes the broth unmistakably Mexican.
- Ground Cloves: Go easy—cloves give savory warmth and aromatic complexity to the mix.
- Cinnamon: Just a hint, but it’s enough to subtly sweeten and enhance every layer of flavor.
- Beef Broth: The heart of the consomé, lending meaty richness and body. Choose a robust, low-sodium version for best results.
- Apple Cider Vinegar: A splash brings lift and brightness to balance the deep flavors.
- Salt and Pepper: Essential for seasoning—taste and adjust at the end for perfection.
How to Make Birria Broth (Birria Consomé)
Step 1: Toast and Soak the Dried Chiles
Start by setting a dry skillet over medium heat. Add the guajillo, ancho, and pasilla chiles, turning occasionally, and toast them for 1 to 2 minutes. You’re looking for their color to deepen and the aroma to bloom, not burn. Transfer the toasted chiles to a bowl and cover generously with hot water. Let them soak for 15 to 20 minutes, until they’re completely softened and ready for blending. This step unlocks their full palette of flavors—trust me, it’s worth it!
Step 2: Sauté the Aromatics
While the chiles soften, keep the skillet on and add the vegetable oil, swirling to coat the pan. Toss in the quartered onion, garlic cloves, and tomato, and sauté for 5 to 6 minutes. You want them just lightly browned—this builds richness and adds a hint of sweetness to your Birria Broth (Birria Consomé). Give the vegetables a stir every now and then for even coloring.
Step 3: Blend with Spices
Once the chiles are softened, drain them well. Add them to a blender or food processor with the sautéed vegetables, cumin, oregano, cloves, cinnamon, and about 1 cup of the beef broth. Blend until completely smooth—it may take a couple of minutes, stopping to scrape the sides as needed. This concentrated paste is your flavor powerhouse.
Step 4: Simmer and Season the Broth
Next, pour the blended chile-spice mixture into a large pot. Stir in the rest of the beef broth, add the apple cider vinegar, and season with salt and pepper to taste. Bring the mixture to a gentle simmer over low heat and let it cook, uncovered, for 20 to 30 minutes. Stir occasionally as the flavors meld together for a rich, deep, and aromatic Birria Broth (Birria Consomé). If you want a velvety finish, simply strain the broth at the end to remove any bits.
How to Serve Birria Broth (Birria Consomé)
Garnishes
Don’t skimp on toppings! A sprinkle of chopped onion, fresh cilantro, and a squeeze of lime juice make every bowl of Birria Broth (Birria Consomé) absolutely sing. Radish slices or a bit of fresh jalapeño will add a lively crunch and spicy kick. Garnishes are your chance to customize each bowl to your taste and bring vibrant color to the table.
Side Dishes
Birria Broth (Birria Consomé) is a treat all on its own, but it’s even better with a side of warm corn tortillas for dipping, or crunchy tortilla chips for scooping. Some people love it alongside Mexican rice, or grab a pile of birria tacos and double-dip to your heart’s content—however you serve it, it brings everyone together.
Creative Ways to Present
Set up a DIY consomé bar with little bowls of chopped cilantro, white onion, salsa, and lime wedges so everyone can dress their own. Pour Birria Broth (Birria Consomé) into mugs for sipping straight, or ladle it over shredded beef for a warming meal. Even drizzle a bit over quesadillas or make mini broth shooters for parties—it’s hard to go wrong!
Make Ahead and Storage
Storing Leftovers
If you manage to have leftovers, cool the Birria Broth (Birria Consomé) completely before storing it in an airtight container. Pop it in the refrigerator, where it will stay delicious for up to four days. You’ll notice the flavors are even bolder by the next day, making it perfect for meal prep.
Freezing
Birria Broth (Birria Consomé) freezes exceptionally well! Pour it into freezer-safe containers or zip-top bags (leave a little room for expansion) and label with the date. It keeps its wow factor for up to three months—ready for tacos, soups, or a quick comfort fix straight from the freezer.
Reheating
To reheat, place your broth in a pot over medium-low heat, stirring gently until it’s steaming hot. If it thickens up too much after chilling, simply add a touch more beef broth or water to reach the desired consistency. A quick simmer will refresh all those amazing flavors.
FAQs
Can I use different dried chiles if I don’t have all three types?
Absolutely! While the trio of guajillo, ancho, and pasilla is traditional for Birria Broth (Birria Consomé), you can substitute with what’s available—like mulato or chipotle chiles for extra smokiness. Just keep the overall amount about the same, and adjust heat if needed.
Is it necessary to strain the broth?
Straining is totally optional and based on your texture preference. For a supremely smooth Birria Broth (Birria Consomé), strain through a fine mesh sieve before serving. If you don’t mind a bit of rustic texture and flecks of chile, feel free to skip this step.
Can I make it vegetarian?
Yes, you can swap in a high-quality vegetable broth for the beef broth and skip the meat entirely. The dried chiles and spices still do the heavy lifting, creating an impressive vegetarian consomé for dipping or sipping.
What if I want a spicier broth?
For more heat, toss an arbol chile or two into the blend, or keep a few seeds from the guajillo or pasilla. Taste as you go and adjust gradually—it’s easy to add more heat, but you can’t take it out!
Why use apple cider vinegar in Birria Broth (Birria Consomé)?
That little splash of apple cider vinegar lifts the deep, smoky notes of the broth and balances it with subtle brightness. It helps cut through the richness of the beef and makes every other flavor pop.
Final Thoughts
If you haven’t experienced the joy of homemade Birria Broth (Birria Consomé), now’s the perfect time to give it a try. It’s one of those recipes that transforms simple ingredients into something utterly crave-worthy. Gather your chiles, invite some friends, and get ready to dip, sip, and savor every last drop!
Print
Birria Broth (Birria Consomé) Recipe
- Total Time: 45 minutes
- Yield: 6 cups 1x
- Diet: Non-Vegetarian
Description
This Birria Broth, also known as Birria Consomé, is a rich and flavorful Mexican soup base perfect for birria tacos or as a savory dipping sauce. Made with a blend of dried chiles, aromatic spices, and simmered to perfection, this broth is a must-have for any Mexican-inspired meal.
Ingredients
Dried Chiles:
- 4 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 2 dried pasilla chiles, stemmed and seeded
Other Ingredients:
- 1 tablespoon vegetable oil
- 1 medium onion, quartered
- 5 cloves garlic, peeled
- 1 medium tomato, quartered
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cloves
- 1/2 teaspoon cinnamon
- 6 cups beef broth
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Instructions
- Toasting Chiles: In a dry skillet over medium heat, toast the dried chiles until fragrant, then soak in hot water for 15–20 minutes.
- Sautéing Vegetables: Sauté onion, garlic, and tomato in oil until lightly browned.
- Blending: Blend soaked chiles, sautéed vegetables, spices, and 1 cup of broth until smooth.
- Cooking: Combine blended mixture with remaining broth, add vinegar, salt, and pepper. Simmer for 20–30 minutes.
- Straining: Strain the broth for a smoother texture if desired.
Notes
- This broth enhances the flavors of birria tacos or serves as a delicious dipping sauce.
- For a richer flavor, consider using roasted tomatoes or beef bones during simmering.
- Store in the refrigerator for up to 4 days or freeze for longer preservation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 2g
- Sodium: 580mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 5mg
