Home » Condiments » Quick & Easy Birria Consomé 

Quick & Easy Birria Consomé 

Last Updated on August 16, 2023

This quick n easy Birria Consome recipe is designed for you when you’re in the mood for a delicious, hearty dish but doesn’t have a lot of time to spare.

birria and consome

You’ll love this savory and flavorful broth cooked with a variety of Mexican spices. You can serve it with crispy Vegan Birria Tacos (Quesabirria tacos with shredded oyster mushrooms). Follow us to learn how to make it with a time-saving method.

Spice, spice, and more spice- that’s the simplest way of explaining the delicious Birria Consome. An absolute cult favorite for Mexican food lovers, Birria Consome is a broth capable of eating daily.

Plus, It comes together in just 15 minutes and is vegan or vegetarian-friendly. The best part is that it only requires a quick blending of ingredients, so you can have a delicious meal on the table in no time! So what are you waiting for? Give this recipe a try tonight!

Birria ConsomE Recipe for Birria Tacos Dipping Sauce

The word Birria in English loosely means a mess. The word Consomé (sometimes refers to ConsomeConsomme, or Consommé) means clear or thin broth.

Thus, Birria Consome in English loosely means a clear or thin soupy mess. That meaning is somewhat close to the truth. However, it is a delicious soupy mess- hands down. 👏

tacos de birria y consome

So, what is it? It is a spicy stew with protein and vegetables. Originated in the Mexican state of Jalisco, where it is still a popular dish. It is often made during special occasions such as weddings and baptisms. Birria is also commonly sold by street vendors in Mexico.

It is often served as a stew or soup, and it is usually very spicy. Birria is now popular all over Mexico, and it has even become popular in some parts of the United States.

What’s in Easy Birria Sauce?

Birria consome or birria sauce made with Mexican peppers, tomato, garlic, onion, and spice mixture. Although the recipe may vary slightly from cook to cook, these 5 basic ingredients stay unchanged.

90% of the flavoring of this dish comes from the birria seasoning sauce. In fact, you can use this dipping sauce for tacos.

Quick Birria Sauce Recipe

consome de birria recipe
  • Mexican Dried Chilies – This recipe calls for dried Ancho and Guajillo chili peppers. Both of these are very mild. If you like it hot, you can add a couple of Chile de árbol (it’s spicy). Before use, they need to be seeded and stemmed. You can keep the seeds if you like spicy food.
  • White or yellow onions- Sliced or diced.
  • Garlic cloves – Minced.
  • Tomato Puree– Or two fresh Roma tomatoes diced up.
  • Variety of Spices & Herbs– Ground allspice, Ground Cumin seeds, Ground Cinnamon, Oregano, Marjoram, or thyme.
  • Vegetable Stock– 1 cup salt-reduced. For this vegan taco sauce, we call for veggie broth.
  • Maple syrup – adds sweetness and helps balance the spicy and sour taste.
  • Seasoned with salt and pepper
  • 1 Bay Leaves and a few peppercorns (*optional)

How to Make Birria Sauce Recipe Easy

birria consome step by step
  1. Cut the Mexican dried chilies by using a pair of scissors, cut the stems off and open then remove the seeds. Tear them into smaller pieces by hand.
  2. Heat oil in a large pan or a large pot on medium heat, slightly fry the guajillo and ancho chili peppers for 2 minutes to release the fragrance. After that, add diced yellow onions, garlic, maple syrup, and spices (ground allspice, ground cumin, ground cinnamon, dried oregano, dried marjoram). Cook until onions become transparent.
  3. Add the vegetable stock and reduce the heat to low and simmer for two minutes.
  4. Remove the bay leaves before pouring the mixture into the blender that was in the frying pan. Puree the mixture at high speed until smooth (strain it with a sieve or strainer if you like it very smooth). Taste and add more salt if needed. 

How To Reheat Consomé

Alright, so you’ve got some leftover consomé from last night’s fancy dinner and you want to enjoy it again for lunch. No problemo! Reheating consomé is super easy!

First things first, you want to grab a saucepan or a microwave-safe bowl. Place the pot and pour your consomé in, back on the stove, cook on low heat and bring to a simmer then off heat. If you’re using a microwave-safe bowl, microwave your consomé on high for about a minute and a half. Remember to cover your bowl with a microwave-safe lid or a paper towel to avoid any splatters. 

Once your consomé has heated through, give it a good stir to make sure it’s evenly heated. If the sauce thickens, add a splash of water or broth and Voilà! Your consomé is ready to be enjoyed again. 

If you’re feeling adventurous, you can also add some extra ingredients to your reheated consomé to give it a personal touch. Chopped herbs, croutons, or leftover veggies are all great options. Just remember to add them after you’ve reheated your consomé, otherwise they will get soggy and lose their textures. 

Frequent Asked Questions

Q: Do Birria tacos actually belong to the Mexican cuisine?

The word birria actually comes from the Spanish word for stew, which is what these tacos are traditionally made with. This brothy sauce has become increasingly popular in recent years, especially in the United States.
Some people have even claimed that they are the new “it” food. However, there is some debate about whether or not birria tacos actually belong to the Mexican cuisine.

Some say that birria tacos are a product of the Spanish colonization of Mexico, while others claim that they’re a purely Mexican creation. Either way, one thing is for sure: birria tacos are here to stay!

Q: Why is my Birria Sauce bitter?

When making birria consomé, make sure you don’t overboil the chilies to prevent them from turning bitter. When people prepare birria, they make this mistake most often.

Q: How long does Birria Consomé last in fridge?

It can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.

Q: What can I do with extra Consome?

It can be served as a soup (add cups of water) or you can use it as a base sauce to cook baked beans, barbacoa, nachos, birria burrito, spaghetti bolognese, antojitos , or use it as a soup base like Birria Ramen.

Q: What are Birria Tacos?

Birria Tacos with consomme takes the tortillas and drenches them with the sauce. Next, you soak, fry, and fill the tortillas with filling and cheeses. Often served with lemon juice.

The remaining Birria sauce is used as a Birria Tacos dipping sauce and triples the wow factor. Mexican cuisine is famed for its mouth-watering aroma and authentic spiciness and the Birria Consome recipe added to the red Birria Tacos makes for one heck of a seasoned dish!

Q: How can you thicken a sauce?

When it comes to thickening a sauce, there are a few different methods you can use. 

One way is to add flour, which will absorb some of the liquid and help thicken the sauce. Another option is to add cornstarch slurry (cornstarch and water), which will also absorb liquid and help thicken the sauce. You can also try adding fruit or vegetable puree in the sauce, which will help give it a thicker consistency.

Finally, you can make a roux, which is a mixture of flour and fat that helps to thicken and bind sauces. If your sauce is still too thin, you can try adding tomato paste, which will help to thicken it up.

Q: What are Red Tacos?

Birria Tacos is also know as Red Tacos. Now, when I mentioned Red Tacos you may have scratched your head. How they got this name?
The birria and consome mixture once prepared is red due to a large number of red chili peppers and tomatoes. Thus, dipping tacos into the consome turns them red which is where they get their name from.

consome for Birria Consomé

Have you tried this easiest Birria Consomé yet? Rate this recipe or leave comments below, I’d love to hear from you! 😊

More Vegan Mexican Foods

birria and consome

Birria Consomé

This Birria Consomé is quick-to-prepare and made with Mexican spices. Served with Vegan Birria Tacos to warm up your body and soul. 
5 from 41 votes
Print Rate
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 4 people
Calories: 36kcal
Author: SHU-CHUN

Ingredients

Instructions

  • Cut the Mexican dried chilies by using a pair of scissors, cut the stems off and open then remove the seeds. Tear them into smaller pieces by hand.
  • With a tablespoon of oil in a frying pan on medium-low heat, slightly fry the chili peppers for 2 minutes to release the fragrance. After that, add sliced white onion, garlic, maple syrup, and spices (ground all spice, ground cumin, ground cinnamon, dried oregano, dried marjoram). Cook until onions become transparent.
  • Add the vegetable stock and allow it to simmer for two minutes
  • Put everything in the blender that was in the frying pan. Puree the mixture at high speed until smooth. Use with tacos or in other recipes.

Notes

(Note) –  I use dried Ancho and Guajillo chili peppers. Both of these are very mild. If you like it spicier, you can add a couple of Arbol chili peppers. Before using, we need to deseed them. You can keep the seeds if you like spicy food.

Nutrition

Calories: 36kcal | Carbohydrates: 9g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 537mg | Potassium: 185mg | Fiber: 1g | Sugar: 5g | Vitamin A: 500IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 1mg

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