Birria de Res Consome
Ingredients:
Chuck roast (mine was probably about 3-4 pounds, you can use whatever size you need, just make sure your pot is big enough to hold everything)
Beef bone (I used three 2-3 inch pieces)
2 medium onions (peeled and halved)
1 whole head of garlic (separate the cloves and remove skin)
10 carrots (peeled, chunked and halved)
12 dried chiles- take off stems, empty out all of the seeds and rinse (I used California chiles)
8 bay leaves
3 tbsp of chicken bouillon (I used better than bouillon paste)
Oil for searing
Possible toppings for the consume:
Cilantro and diced white onions
Thin sliced radishes
Lime
Chili oil (recipe below)
Heat a large saucepot (I used an 8qt) on medium heat and add a bit of oil. I used maybe a couple of tbsps. Once your pan is heated, sear your chuck roast on both sides, then remove from the pot. Next, sear your bones as well. Remove from the heat and add your roast back in, onions, garlic, carrots, dried chiles, and bouillon. You will need to add about 16-18 cups of water. This will depend on your pot size. I probably left about 2-3 inches of space to the top of the pot. Bring pot to a boil over medium heat and boil for 1-1.5 hours.
After 1-1.5 hours, take a skimmer and skim the impurities from the top of your pot, so that you will have a nice broth with clarity. Continue to skim as you see impurities rise throughout the cooking time. Remove chiles, what garlic and onions you can find and blend together in a blender with a bit of the broth. Be careful since you are dealing with hot items. Pour this mixture back in to the pot and make sure to get every bit out of the blender. You can add more broth and swish it around to get every last drop out.
Cover with a lid and simmer for another 2-3 hours. Check after 2 hours to see if your roast is falling apart tender. If not, let it continue to cook. Basically, you are cooking it long enough for the roast to be super tender.
Check your seasonings at this point by tasting the consome. If it needs salt, go ahead and add it. I try to watch my sodium, so I didn’t add any salt since the bouillon has quite a bit in it. Continue to check the water level as you are cooking, and add water as needed.
Once your roast is tender, remove it from the pot and shred your beef. I remove all of the fat, but that is up to you. In a bowl, add some of your consume, a bit of shredded beef and whatever toppings you desire. And enjoy!
Want to make it even better? Make Birria Tacos too!
Birria Tacos
Ingredients:
Corn tortillas
Shredded cheese of your choice (I used Queso Quesadilla shredded cheese. That was amazing in it. I think mozzarella would be another one that would work)
Chopped cilantro and diced white onion
Chili oil
Shredded birria meat
Heat a nonstick skillet over medium heat. I fluctuated between a 4 and 5 on my stove. Pour the chili oil in a wide bowl or container. Just use enough to coat the bottom of the container. You will be dredging the corn tortilla in the oil so just make sure the bowl or item you use will work for that. A plate would probably work. I used a wide, shallow bowl. Use a pair of tongs and grab one of the corn tortillas. Dunk the tortilla into the consume in the pot, then dredge it (both sides) in the chili oil. Then lay it in the skillet. It should sizzle if your skillet is warm enough.
Top one side of the tortilla with a bit of cheese, meat, onion and cilantro and then another bit of cheese.
Chili Oil
I am still refining this recipe, but this is what I did this time. It is based on the Views Birria Chili Oil, but I made a couple of changes due to not having powdered bouillon and I don’t care for the taste of cloves very much. You can view her original recipe in the link I provide to their YouTube Video.
Chili Oil
Ingredients:
½ cup of oil (I used canola)
2 dried chiles or 1.5 tbsp of guajillo chili powder (I used New Mexico chiles. These need to be crisp, not soft. You can dry them out in a 250-degree oven is they are soft)
1 bay leaf
½ tsp black pepper
1/8 tsp sugar
¼ tsp of salt
1 tsp garlic powder
If you are using dried chiles, break them up and place in a coffee grinder along with the bay leaf. Process until powdered. Heat oil in a sauce pan to 290-300 degrees. Remove from heat and add all of the ingredients to the oil. Stir until well combined. Let cool and pour into a container with a lid.
This dish was so very good. I hope you make it for your family soon. It is so easy, but it does take time. We’ve been enjoying the leftovers as well.
This was completely inspired by Views On The Road's video on YouTube for Birria de Res Consome and Birria Quesa Tacos. They have a great channel and make so many yummy looking things! I highly recommend you check them out. Plus if you’ve never made this, it’s helpful to watch the video.
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