Birria Sauce Recipe (Birria Consomé)

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)

Steps

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   Add the onion mixture to a food processor or blender. Pull the softened chilies from the soaking liquid and add them.

5. 5

   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.