If you’re after deep flavors, comforting aromas, and an unforgettable slurp, Birria Broth (Birria Consome) is the soul-warming classic that brings true Mexican taste straight to your kitchen. With its vibrant reddish color, rich layers of spice, and tender morsels of stewed meat, this dish envelopes you like a culinary hug. Whether you’re sipping the broth solo, dunking tacos, or ladling it over rice, Birria Broth (Birria Consome) is the kind of recipe you come back to again and again—from weekend feasts to a simple weeknight meal with loads of leftovers to savor.

Birria Broth (Birria Consome) Recipe - Recipe Image

Ingredients You’ll Need

This recipe thrives on simple yet essential ingredients—every element brings something important, from smoky heat to gentle earthiness and hearty bites. It’s all about that magical synergy that builds the flavor-rich profile of Birria Broth (Birria Consome).

Beef (such as short ribs, chuck, or a mix): Adds meaty richness and tender bites that soak up every bit of flavor.
Dried chiles (guajillo, ancho, and pasilla): Bring smokiness, mild heat, and a gorgeous ruby hue to the broth.
White onion: Gives subtle sweetness and aromatic base notes as it softens in the simmering broth.
Garlic cloves: Infuses the broth with bold flavor — don’t skimp!
Roma tomatoes: Balances the spices and chiles with natural sweetness and depth.
Bay leaves: Lend a gentle herbal aroma that ties everything together.
Cinnamon stick: A signature touch, adding warm undertones you’ll crave in every spoonful.
Whole cloves and black peppercorns: Infuse the broth with a subtle, sophisticated spice.
Mexican oregano: Earthy and bright, it gives Birria Broth (Birria Consome) its unmistakable flavor.
Apple cider vinegar: Adds a welcome tang to balance the richness of the meat and chiles.
Salt: Essential for bringing all the flavors into harmony.
Water (or beef broth): The backbone of your consome—go for beef broth if you want even more savory dimension.

How to Make Birria Broth (Birria Consome)

Step 1: Toast and Soak the Chiles

Start by removing the stems and seeds from your guajillo, ancho, and pasilla chiles—this cuts any bitterness. Quickly toast them in a dry skillet until fragrant, just 1–2 minutes, to wake up their essential oils. Place them in a bowl, cover with hot water, and let them soak until softened. This simple step brings out the best in your chiles, giving Birria Broth (Birria Consome) its authentic taste and color.

Step 2: Prepare the Flavor Base

As your chiles soak, sauté chopped onions and garlic in a large pot until translucent and fragrant. Quarter your tomatoes and add them in, letting everything mingle until the tomatoes break down. This aromatic base is the secret to making your Birria Broth (Birria Consome) deeply savory.

Step 3: Blend the Sauce

Drain the soaked chiles and add them to the blender with the sautéed veggies, a splash of soaking liquid, cinnamon stick, cloves, black peppercorns, and oregano. Blitz until perfectly smooth. Straining the sauce is optional, but ensures a silky broth.

Step 4: Brown the Meat

Pat your beef cuts dry and give them a quick sear in the same pot—this step locks in flavor and adds rich, caramelized bits to your Birria Broth (Birria Consome). No need to cook through yet; just a golden crust is perfect.

Step 5: Simmer Everything Together

Pour the chile sauce over the browned meat, add bay leaves, apple cider vinegar, salt, and enough water or beef broth to cover everything. Bring the mixture to a gentle boil, then reduce to a simmer. Cover and cook low and slow for at least 2–3 hours, until the beef is falling-apart tender and the broth is thick, glossy, and irresistible.

How to Serve Birria Broth (Birria Consome)

Garnishes

Garnishing your Birria Broth (Birria Consome) is half the fun! Try chopped white onion, fresh cilantro, a squeeze of lime, and a handful of finely diced radish for a brilliant crunch. Don’t forget warm corn tortillas for dunking or wrapping around the meltingly tender beef.

Side Dishes

This broth shines alongside classic Mexican rice, refried beans, or a simple avocado salad. The mild sides let the bold, rich flavor of Birria Broth (Birria Consome) take center stage, and that deep broth is perfect for dipping everything on the plate.

Creative Ways to Present

Try serving your Birria Broth (Birria Consome) in small cups as an appetizer at a dinner party, poured over rice as a hearty stew, or with shredded beef loaded into crispy tacos, birria-style. For a modern twist, a splash of broth over poached eggs or drizzled atop roasted veggies makes magic happen!

Make Ahead and Storage

Storing Leftovers

Birria Broth (Birria Consome) keeps wonderfully in the refrigerator for up to four days. Store the broth and meat together in a tightly sealed container—flavors only get better as they mingle overnight.

Freezing

Got extra? This broth freezes beautifully. Cool it down, portion into freezer-safe containers, and stash for up to three months. When a craving hits, just thaw and reheat!

Reheating

Reheat Birria Broth (Birria Consome) gently on the stove over medium heat, stirring occasionally to prevent sticking. If the broth thickens in the fridge, add a splash of water or broth to loosen it. It’s just as delicious on day two (or three!).

FAQs

Can I make Birria Broth (Birria Consome) with other meats?

Absolutely! While beef is traditional, goat or lamb bring their own wonderful character. Adjust cook time as needed—lamb might need a bit longer, but the flavors adapt perfectly.

Is it very spicy?

Birria Broth (Birria Consome) should be warming but not overwhelming. Most of the heat is mild to moderate, but you can always use fewer chiles or remove all seeds if you’re sensitive to spice.

What if I don’t have all the chiles listed?

Don’t worry—you can mix and match similar dried Mexican chiles, or use what you find at your market. Each chile variety brings something special, but the broth will still be delicious with three or even two types.

Can I make this in a slow cooker or Instant Pot?

Definitely! After browning the meat and blending the sauce, combine everything in your slow cooker (on low for 8 hours) or pressure cooker (about 45–50 minutes on high). You’ll unlock all the tenderness with less time hovering over the stove!

How can I use leftover Birria Broth (Birria Consome)?

It’s magic in leftovers: drizzle over eggs, add to rice, toss with pasta, or pour atop roasted veggies. You can even freeze single servings for quick, flavor-packed meals on busy nights.

Final Thoughts

If you’ve never tried homemade Birria Broth (Birria Consome) before, prepare to fall for its deep, layered flavor and heartwarming richness. Try it once, and you’ll understand why this iconic dish is beloved for both everyday dinners and festive occasions—so go ahead, get your pot simmering and start a new favorite tradition in your kitchen!

Birria Broth (Birria Consome) Recipe