Description
Birria broth is a rich, savory, and spicy Mexican consommé made from dried chiles, aromatic spices, and beef. It’s traditionally used as the base for birria tacos or served as a flavorful soup.
Ingredients
- 2 lbs beef chuck roast or short ribs
- 4 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 2 dried pasilla chiles, stemmed and seeded
- 1 medium onion, quartered
- 4 cloves garlic
- 1 tsp cumin seeds
- 1 tsp dried oregano
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1 bay leaf
- 1 tbsp apple cider vinegar
- 6 cups beef broth or water
- Salt and pepper, to taste
Instructions
- In a large pot, sear the beef on all sides until browned. Remove and set aside.
- In the same pot, lightly toast the dried chiles for about 1-2 minutes until fragrant. Remove and soak in hot water for 10 minutes.
- In a blender, combine soaked chiles, onion, garlic, cumin, oregano, cinnamon, cloves, vinegar, and 1 cup of soaking liquid or broth. Blend until smooth.
- Return the beef to the pot, pour in the blended sauce, add bay leaf and remaining broth or water. Stir to combine.
- Bring to a boil, then reduce to a simmer. Cover and cook for 2.5 to 3 hours, or until the beef is very tender.
- Season with salt and pepper to taste. Strain the broth if desired for a smoother consommé.
- Serve hot with chopped onions, cilantro, and lime wedges on the side.
Notes
- For a richer flavor, roast the onions and garlic before blending.
- This broth is excellent for dipping birria tacos or enjoying on its own as soup.
- You can make it ahead and refrigerate for up to 4 days, or freeze for longer storage.