Birria Consomé

Ingredients

• 1/2 ea White Onion (sliced or diced)
• 1 ea Ancho Chili Pepper
• 2 ea Guajillo Chili Pepper (Note)
• 2 clove Garlic
• 1/2 cup Tomato Puree
• 1 tbsp Maple Syrup
• 1/4 tsp Ground All Spice
• 1/2 tsp Ground Cumin
• 1/4 tsp Ground Cinnamon
• 1/2 tsp Dried Oregano
• 1/2 tsp Dried Marjoram
• 1/2 tsp Salt
• 1 cup Vegetable Stock (salt-reduced)

Instructions

1. 1

   Cut the Mexican dried chilies by using a pair of scissors, cut the stems off and open then remove the seeds. Tear them into smaller pieces by hand.

2. 2

   With a tablespoon of oil in a frying pan on medium-low heat, slightly fry the chili peppers for 2 minutes to release the fragrance. After that, add sliced white onion, garlic, maple syrup, and spices (ground all spice, ground cumin, ground cinnamon, dried oregano, dried marjoram). Cook until onions become transparent.

3. 3

   Add the vegetable stock and allow it to simmer for two minutes

4. 4

   Put everything in the blender that was in the frying pan. Puree the mixture at high speed until smooth. Use with tacos or in other recipes.