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A bowl of birria con consome garnished with onion and cilantro.

Birria con Consome

Tressa Jamil
Want a hearty meal perfect for any occasion? Try beef birria con consome – a flavorful combination of tender beef, rich broth, and warm spices.
5 from 5 votes
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Prep Time 10 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 35 minutes
Course Dinner, Main Course
Cuisine Mexican
Servings 10 Servings
Calories 498 kcal
Equipment
Ingredients
  
  • 2 tablespoons avocado oil
  • 12 dried arbol chiles, stemmed and deseeded
  • 8 dried guajillo chiles, stemmed and deseeded
  • 3 dried ancho chiles, stemmed and deseeded
  • 1 medium white onion, quartered
  • 1 head garlic, peeled
  • 5 cups hot water, divided
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon black peppercorns
  • 1 tablespoon Mexican oregano
  • 1 teaspoon coriander seed
  • 1 teaspoon ground cumin
  • 5 pounds chuck roast, cut into 3-inch pieces
  • kosher salt, to taste
  • black pepper, coarse ground, to taste
  • 3 bay leaves
  • ½ cinnamon stick
  • 1 tablespoon Beef Better Than Bouillon
  • ½ large white onion, finely diced, for garnish
  • 1 cup fresh cilantro, chopped
  • 1 lime, cut into wedges
Instructions
 
  • Warm avocado oil in the Instant Pot on saute mode. Add the arbol, guajillo, and ancho chiles and saute until smoking, stirring them occasionally. Then, add the onion and garlic, and continue cooking for 2 minutes.
  • Transfer the ingredients to a blender and add 3-4 cups of HOT water. Let the mixture sit for 10 minutes so the chiles rehydrate.
  • Add apple cider vinegar, black peppercorns, Mexican oregano, coriander seeds, and ground cumin to the chilies and process until smooth; set it aside.
  • Generously season the chuck roast with salt and pepper. Add the chuck roast in a single layer and let it brown for 3-4 minutes. Repeat with the remaining beef, and set it aside.
  • Return the beef to the pot and pour the reserved chili mixture over the top through a mesh strainer. Use the remaining 1 cup of HOT water to encourage the chili mixture to strain.
  • Add the bay leaves, cinnamon stick, and Beef Better than Bouillon to the Instant Pot. Secure the lid and cook on high pressure for 50 minutes with a 10-minute natural release.
  • Remove the beef from the Instant Pot and shred it using two forks.
  • Spoon some of the shredded beef into a shallow bowl and ladle the consomé on top. Serve the shredded beef birria with warm corn tortillas, onions, cilantro, lime wedges, and a side of consomé.
Notes
Expert Tips: 
  • Select boneless beef chuck with a good amount of marbling for this recipe.
  • Although it's not necessary to remove every seed, I recommend removing the seeds from the dried chiles before using them. It's an extra step, but I find the overall flavor of the sauce to be less bitter if I take the time to de-seed the chiles.
  • Strain the blended chile mixture through a mesh sieve before adding it to the chuck and other ingredients.
  • Sear the beef to lock in moisture and enhance the overall flavor of the birria con consome.
  • Add beef shanks or bones to the consome to increase the overall flavor.
  • Remove the tender beef from the Instant Pot and shred it with two forks.
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Serving | Calories: 498 kcal | Carbohydrates: 14 g | Protein: 46 g | Fat: 30 g | Saturated Fat: 12 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 15 g | Trans Fat: 2 g | Cholesterol: 157 mg | Sodium: 325 mg | Potassium: 1093 mg | Fiber: 5 g | Sugar: 7 g | Vitamin A: 3840 IU | Vitamin C: 8 mg | Calcium: 77 mg | Iron: 6 mg
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