Servings: 2 cups
Birria Consome (Birria Sauce)
If you're looking for a rich, earthy birria broth for your quesabirria tacos or other delicious dishes this birria consome is for you.
Ingredients
- 3 pounds beef chuck roast cut into 3-4 pieces
- 1-2 tablespoons vegetable oil
- ½ teaspoon coarse kosher salt
- ½ teaspoon ground black pepper
- 2-3 chipotle peppers in adobo sauce
- 1 tablespoon adobo sauce
- ½ cup crushed tomatoes
- 2-3 cloves garlic minced
- 1 yellow onion chopped
- 1 tablespoon ancho chile powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 1/4 cup apple cider vinegar
Instructions
- In a large food processor or a large bowl with an immersion blender, combine the chipotle peppers, adobo sauce, tomatoes, garlic, onion, chile powder, oregano, cumin, paprika, cloves, cinnamon and vinegar. Pulse until you form a paste. Add 2 cups of water and pulse several times. Set aside.
- Rub the chuck roast with salt and pepper. Heat the vegetable oil over sauté in the instant pot.
- Add the beef, tossing to brown all sides, about 2-3 minutes per side.
- Add the reserved sauce. Place the lid on, lock in place and set to manual high pressure for 40 minutes. Use quick release method.
- Using a slotted spoon, remove the beef to a bowl and use 2 forks to shred. Set beef aside and use for another purpose.
- Pour the sauce through a mesh sieve or colander to remove larger pieces. Allow the fats to settle on top and then skim off.
- Serve hot as a dipping sauce, in recipes calling for Spanish consome or thicken with 1 tablespoon of cornstarch slurry.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Nutrition
Calories: 329kcal, Carbohydrates: 38g, Protein: 6g, Fat: 19g, Saturated Fat: 4g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 9g, Trans Fat: 2g, Sodium: 4556mg, Potassium: 867mg, Fiber: 12g, Sugar: 14g, Vitamin A: 2899IU, Vitamin C: 29mg, Calcium: 199mg, Iron: 7mg