Consomme is what turns birria tacos into quesabirria. It is the braising liquid, refined. Getting it right takes three small steps most home cooks skip.
Start with the braise
Your consomme is made while the meat cooks, not after. Braise beef chuck in a strained guajillo and ancho chile sauce with tomato, onion, garlic, bay, cumin, oregano, and a small piece of cinnamon. Use enough liquid to nearly cover the meat, since that liquid becomes the broth.
Skim and separate
When the meat is tender, remove it and let the liquid settle for ten minutes. A layer of brilliant red fat will rise. Skim most of it into a separate bowl. That fat is for brushing tortillas; the broth underneath is for sipping and dipping.
Adjust the balance
- Salt: the broth reduces during braising, so season at the end, not the start.
- Acid: a teaspoon of vinegar or lime juice sharpens a flat consomme instantly.
- Body: too thin? Simmer uncovered fifteen minutes. Too heavy? Add stock.
- Heat: add a blended chile de arbol at the end so you control the burn.
Serve it right
Pour into small cups, add finely diced white onion, cilantro, and a lime wedge at the table. Serve hot enough to steam, since the fat congeals as it cools.
Building the tacos
Dip a corn tortilla into the reserved red fat, lay it on a hot griddle, add cheese and shredded meat, fold, and press until the outside crisps. Serve with the consomme alongside for dipping.
Storage
Consomme keeps five days refrigerated and freezes well. The fat cap protects it and reheats into the broth beautifully.
Our quesabirria recipe covers the tacos themselves step by step.
