What makes this sauce the best?
This can be used as the base for a Mexican beef stew, or a sauce for tacos, burritos, over rice, or even chimichangas!
– chuck roast – olive oil – dried guajillo chiles – dried ancho chiles – roma tomatoes – onion – garlic – cinnamon stick u – bay leaf – dried oregano – cumin seeds – dried thyme – salt – black peppercorns – beef broth
Step 1
Add oil to a pot and season beef with salt and pepper. Add beef to the pot and sear. Then add onion and cook.
Step 2
In a pot, add chiles, tomatoes, onion, garlic, cinnamon, and bay leaf. Pour in water and bring to boil. Once boiling, reduce and simmer uncovered for 10 minutes.
Step 3
Add remaining seasonings to the sauce pot. Stir and simmer for 10 minutes.
Step 4
Strain the contents. Remove the bay leaf and cinnamon. Place remaining solids into a blender.
Step 5
Add broth from the sauce into the blender, plus beef broth. Whirl until well blended.
Step 6
Place the pot with the beef and onion back on the stove at medium heat. Pour the contents of the blender over the beef.
Step 7
Bring to a simmer, then cover and lower heat. Simmer until meat is tender and shreds easily, about 2½ to 3 hours.
Questions?
Visit the post for exact measurements, instructions on how to make this perfect Birria Consomé, and more!