Consomé de Birria

also called consome · consome de birria · dipping broth · caldo de birria · birria broth · birria consomme

The table

6 cups(1.4 L; everything left in the pot after the meat comes out)birria braising liquidstrain the braising liquidskim, leave the red slicksimmer 15 min with the árbolladle into cups, top
2 cups(475 mL)beef stock
2(stemmed)dried chiles de árbol
1 tspdried Mexican oregano
1 tspkosher salt
1/2 cup(finely chopped)white onion
1/3 cup(chopped)cilantro
6lime wedges
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.10 things to get out.

Pans and tools

1strain the braising liquid

3simmer 15 min with the árbol

goes in with what step 2 made

4ladle into cups, top

goes in with what step 3 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 15 mintwo waits that overlap count once
Needs you
none givenof the steps that give a time

3 of the 4 steps never say how long they take, so both numbers are floors. The recipe itself says 40 min.

  1. strain the braising liquid

    not timedfrom the start

  2. skim, leave the red slick

    not timedfrom the start

  3. simmer 15 min with the árbol

    15 minwalk awayfrom the start

  4. ladle into cups, top

    not timed15 min in

You'll need fine-mesh sieve · saucepan

Goes with

See how it is written
>> title: Consomé de Birria
>> category: Soups
>> tags: beef, chiles, mexican, broth, stovetop
>> counters: Taquería
>> aka: consome, consome de birria, dipping broth, caldo de birria, birria broth, birria consomme
>> pairs-with: birria-de-res, corn-tortillas
>> servings: 6
>> time: 40 min
>> step.1: strain the braising liquid
>> step.2: skim, leave the red slick
>> step.3: simmer 15 min with the árbol
>> step.4: ladle into cups, top

Strain @birria braising liquid{6%cup}(1.4 L; everything left in the pot after the meat comes out) through a #fine-mesh sieve{} into a #saucepan{}, pressing the spent aromatics to get the last of it.

Skim @&(~1)strained broth{} with a wide spoon, taking off most of the fat but leaving a thin red slick on top — that slick is what you dip the tortilla in, so it is not waste.

Simmer @&(~1)skimmed broth{} with @beef stock{2%cup}(475 mL), @dried chiles de árbol{2}(stemmed), @dried Mexican oregano{1%tsp}, and @kosher salt{1%tsp} for ~simmer{15%min}, until it tastes like the braise concentrated rather than diluted.

Ladle @&(~1)consomé{} into cups and top each with @white onion{1/2%cup}(finely chopped), @cilantro{1/3%cup}(chopped), and @lime wedges{6}.