Ingredients
5 ancho peppers, stems and seeds removed
5 guajillo peppers, stems and seeds removed
2–3 chiles de arbol, optional, for spicier flavor
1 tablespoon olive 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
2 large roasted tomatoes, chopped
4 cups beef stock, separated
3.5 pounds lamb shoulder, or beef shank, or chuck roast
Instructions
- Heat a large pan over medium heat and dry toast the dried peppers for 1–2 minutes per side until skins darken.
- Remove from heat, place in a large bowl, cover with hot water, and steep for 20 minutes until softened.
- In the same pan, heat olive oil over medium heat. Add onion and tomatoes, cooking for 5 minutes until softened.
- Add garlic and cook for 1 minute, stirring often.
- Transfer onion, tomatoes, and garlic to a food processor.
- Add softened chilies to the processor, reserving the soaking liquid.
- Add oregano, salt, cinnamon, cumin, ground ginger, black pepper, vinegar, and 1 cup beef stock. Process until smooth. Strain for a smoother sauce if desired.
- Cut meat into large chunks and place in a large bowl. Pour sauce over meat, rubbing to coat evenly. Cover and marinate in the refrigerator for at least 2 hours or overnight.
- In a large pot, combine marinated meat, roasted tomatoes, and remaining 3 cups beef stock. Cover and cook over medium heat for 3 hours or until meat is fork-tender.
- Add more broth or soaking liquid for a soupier texture, if desired.
- Serve as a stew in bowls or shred meat for tacos with consommé on the side.
Notes
- Traditionally made with goat, but beef and lamb are popular alternatives.
- Increase chiles de arbol for extra spice.
- Straining the sauce results in a smoother consommé.
- Tastes even better the next day after flavors develop.
- Can also be prepared in a slow cooker on low for 6–8 hours after marinating.
- Prep Time: 10 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Dish
- Method: Slow Cooked
- Cuisine: Mexican
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 110mg
