Consomé (broth for tacos, tostadas, etc)

This Consomé is the ultimate tomato & beef or chicken thick broth that’s used for topping Tacos Dorados, Tostadas, Flautas or Gorditas.  It’s the classic way to serve Mexico’s favorite dishes!

Consome sauce in a small bowl with a ladle in it.

Eating tostadas, crispy tacos, sopes, flautas, etc. in Mexico, it’s a very different experience than the one in the U.S. or other parts of the world. Drowning your food with a brothy sauce elevates the flavors to another level!

If you go to a “cenaduria”, I bet you’ll find dishes drowned in this delicious Consomé!

Cenadurias are restaurants with all types of antojitos Mexicanos and not just street tacos. They are a very casual (and not expensive!) place but with very delicious food! They are super popular specially in Sinaloa and Sonora (my home state ?)

Tacos smothered in the tomato consome

Ingredients

Consomé is so delicious with just the right flavors and is easy to prep in just …. minutes with only 5 ingredients.

All you need is tomatoes, chile guajillo (optional but highly recommended!), garlic cloves, a chunk of onion, broth – it can be beef, chicken or vegetable. And for the spices you’ll need oregano, salt & pepper.

A note on the guajillo pepper: this is an optional ingredient that will give lots of flavor to your consome. It’s not spicy so don’t be afraid to use it!

Ingredients on a white board: tomatoes, chile guajillo, garlic, onions, broth, and spices.

Making Consomé

In a small to medium saucepan, add all of the ingredients and cook for 15 minutes over medium heat.

A small saucepan with cooked tomatoes, garlic, onions & guajillo chiles

Now it’s time to blend the veggies but they will be done in two parts. First, add the guajillos to a blender with 1 cup of the cooked water. Puree well.

The reason is that you’ll want to puree the guajillos separately to strain the skin out. This will give a better texture to the consomé.

Strain the guajillo until all of the liquid is removed from the pulp.

Photo 1) Blended Chile guajillo. Photo 2) Straining the chile guajillo

Now puree the rest of the veggies in a blender. You can leave a little chunks of tomato if you like or puree very well. I like some texture on my consomé so I don’t mind leaving a little chuck here and there.

Blending the tomatoes in a blender

In a medium saucepan, heat 1 tablespoon of oil and add the sauces very carefully & slowly to make sure it doesn’t splatter all over the stove!

A white saucepan with sauces on the side to cook

Cook on low heat for about 10 to 15 minutes until all of the flavors have incorporated well and the sauce thickens up a little bit.

Tomato sauce in a saucepan placed on a blue background

Taste for salt & pepper and add more if needed according to taste.

Consome cooked in a saucepan

That’s it my friends! Now you have this amazing consomé that will be one of your Mexican cuisine staples.

A small bowl with the consome and a spoon holding some sauce

Other recipes you’ll love!

A small bowl with the consome and a spoon holding some sauce

Consomé

Servings 3 cups
Ana Frias
5 from 2 votes
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Wondering how to make Consomé at home? Learn here! Rich in savory flavor, this traditional broth is lightly seasoned with herbs plus it's super easy to make.

Equipment

  • Blender
3 cups

Ingredients
  

  • 3 Roma tomatoes
  • ¼ of a large onion white or yellow
  • 1 large garlic clove or two small cloves, peeled
  • 2 chile guajillos (see substitutes below) cleaned and seeded
  • 2 cups stock Beef, chicken or vegetable
  • ½ tsp each: dried oregano, salt & black pepper

Instructions
 

  • In a small to medium saucepan, add all of the ingredients and cook for 15 minutes over medium heat.
  • Puree: Add the guajillos to a blender with 1 cup of the cooked water. Puree well.
  • Using a fine strainer, strain the guajillos to remove all of the pulp.
  • In same blender, add the rest of the vegetables and the remainder of the cooked water. Puree well. See note #1
  • In a medium saucepan, heat 1 tablespoon of oil and add the sauces very carefully & slowly to make sure it doesn't splatter all over the stove!
  • Cook on low heat for about 10 to 15 minutes until all of the flavors have incorporated well and the sauce thickens up a little bit.
  • Taste for salt & pepper and add more if needed according to taste.
  • Drizzle hot over tacos dorados, sopes, gorditas, tostadas, etc.

*Ana’s Notes:

#1 You can leave a little chunks of tomato if you like or puree very well. I like some texture on my consome so I don’t mind leaving a little chuck here and there.
Chile guajillos can be substituted with New Mexico, Ancho or Pasilla Pepper, Pasilla or Puya. 

ADD YOUR OWN PRIVATE NOTES

Whenever you come back to this recipe, you’ll be able to see your notes.

NUTRITION

Serving: 0.5cup | Calories: 28kcal | Carbohydrates: 4g | Protein: 3g | Fat: 1g | Sodium: 33mg | Potassium: 136mg | Fiber: 2g | Sugar: 2g

The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.

A spoon with red consome

Leave a Reply

Your email address will not be published.

Recipe Rating




10 Comments

  1. 5 stars
    This sounds great and I will try. In the written directions it mentions cooked water for the blender (peppers) and not in the tutorial, can you explain further?
    What pepper can be substituted as the one listed is not available in my area.

    1. Hi Robin! I updated the post to add 1 cup of water when blending the chiles. Sorry about that and thanks for the heads up!

      I also added a few substitutes in the recipe card’s Note section: Chile guajillos can be substituted with New Mexico, Ancho or Pasilla Pepper, Pasilla or Puya. 

      Enjoy!
      Ana

  2. Im just looking to do some biria taco’s like the ones on youtube and wanted a consome recipe alternative as I dont have access to guahillo chillies.. what other chillies would you recommend??

  3. I haven’t tried this yet but from looking at the photo it doesn’t look like these tacos would be easy to eat holding them in your hands. Do you recommend a fork and knife? Thanks. They do look delicious!

    1. Hi Carla! I eat them with my hands but you can assist holding them with a fork if you want? I must say that they are kind of messy but so worth it! I’ll also update the post that they should be eaten as soon as they’re served so that they don’t get soggy fast. The flavors are so amazing though! Give them a try!

      Thanks so much for the question! I hope you have a great day 🙂
      Ana