Birria Sauce Recipe (Birria Consomé)

A white bowl filled with thick, rich red Birria Sauce sits on a blue surface, surrounded by dried chili peppers.

Birria Sauce Recipe (Birria Consomé)

Birria sauce is the bold chili paste behind every great birria dish. Learn how to make it from scratch, and turn it into rich, flavorful consomé.

Prep Time10

Cook Time20

Course: sauce

Cuisine: Mexican

Keyword: birria consome, birria sauce

Servings: cups

Calories: 233kcal

Author: Mike Hultquist

Ingredients

5 ancho peppers stems and seeds removed
5 guajillo peppers stems and seeds removed
2-3 chiles de arbol optional, for spicier
1 tablespoon cooking oil
1 large white onion chopped
3 large tomatoes chopped
5 cloves garlic chopped
1 tablespoon dried Mexican oregano
1 tablespoon sea salt or to taste
1 teaspoon cinnamon
1 teaspoon cumin
1 teaspoon ground ginger
1 teaspoon black pepper
½ cup apple cider vinegar
1 cup beef stock or more as needed - see Recipe Notes

Instructions

Heat a dry pan to medium heat and add the chilies in a single layer. Toast 1-2 minutes per side until the skins darken slightly and become fragrant. Do not burn, as they can become bitter.
Transfer the toasted chilies to a large bowl and cover with hot water. Steep 20 minutes until softened. Reserve the soaking liquid if you wish. See Recipe Notes.
In the same pan, heat oil over medium heat. Add onion and tomatoes and cook 5 minutes until softened. Add garlic and cook another minute, stirring.
Add the onion mixture to a food processor or blender. Pull the softened chilies from the soaking liquid and add them.
Add the dried spices, apple cider vinegar, and 1 cup beef stock. Process until smooth. The sauce should be fairly thick. Strain for a smoother sauce, if desired.

Notes

For a Smoother Sauce. Push it through a fine mesh strainer to remove any lingering bits. For a more rustic texture, skip it. Both work. I tend to strain it when using it as a consomé dipping sauce and leave it as-is for a marinade. Also, some people find the skins of anchos and guajillos to be slightly bitter, and straining can reduce this.

How to Make Consomé (Without Meat). Won't match the depth of a full birria braise, but bold and ready in 20 minutes. Pour the finished sauce into a saucepan over medium heat. Add 2-4 cups beef stock depending on desired consistency - more for a thin dipping broth, less for a thicker sauce. Simmer 15-20 minutes. Taste and adjust.

Soaking liquid. Don't toss it. Sub some or all of the beef stock with the reserved chili soaking liquid for extra flavor, though it can add bitterness.

Nutrition