This Consomé is the ultimate tomato broth that’s used for topping Tacos Dorados, Chiles Rellenos, Tostadas, Flautas or Gorditas. It’s the classic condiment to serve Mexico’s favorite dishes!
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)
Why you’ll love this recipe
- It’s another layer of flavor that will elevate the dishes you choose to serve it with.
- Easy to make ahead.
- Simple ingredients. Most likely you’re already have everything at home!
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
- Fresh Garlic
- White or yellow onion – about 1/4 of an onion. You don’t need much.
- Broth or stock – it can be beef, chicken or vegetable
- And for the spices you’ll need oregano, salt & pepper
- Chile guajillo. This is optional but highly recommended! It gives lots of flavor to your consome. It’s not spicy so don’t be afraid to use it!
How To Make Consomé
This is a visual overview of the steps to make this recipe. See the detailed list of ingredients & instructions in the recipe card below.
- In a small to medium saucepan, add all of the ingredients with just and cook for 15 minutes over medium heat.
- 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 added broth. 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.
- 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.
Now it’s time to finish cooking the consome:
- 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.
That’s it my friends! Now you have this amazing consomé that will be one of your Mexican cuisine staples. How are you serving it?
Serving Suggestions
Use it as a base, topping or dipping sauce for:
- Tacos Dorados
- Chiles Rellenos
- Tostadas and Flautas
- Gorditas or Sopes
How to Store
- Fridge: Before storing, let it cool down to room temperature. Store in an airtight containers. Mason jars, plastic containers, or even resealable bags work like a charm. Consume within 3-4 days for optimal freshness and flavor.
- Freezer: Use freezer-safe containers or heavy-duty resealable bags. Make sure to leave a little room at the top if you’re using containers – liquids expand when frozen. Freeze for 2 to 3 months.
Reheating
- Reheat in the microwave or stovetop. Just make sure to heat it gently to maintain that lovely texture.
More Condiments To Try:
Try any of my delicious sauces, dips & dressings…. Always easy & delicious!
I hope you like this recipe! Share it, or leave a rating and comment below. For questions that need an answer right away, please contact me and I’ll get back to you asap. Gracias!!!! xx, Ana
Print Recipe:
Consomé
Equipment
- Blender
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 broth Beef, chicken or vegetable
- ½ teaspoon 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.3 Roma tomatoes, ¼ of a large onion, 1 large garlic clove, 2 cups broth, ½ teaspoon each: dried oregano, salt & black pepper, 2 chile guajillos (see substitutes below)
- Puree: Add the guajillos to a blender with 1 cup of the broth. 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.
Muy Delish Notes:
Add Your Own Private Notes
Whenever you come back to this recipe, you’ll be able to see your notes.
Nutrition
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.
Perfecta!!!
Gracias Malena!!!
I’m still a little confused about the water addition. Do I add 1 cup water when I purée the guajillo peppers or do I take 1 cup broth out of the veggie cooking liquid and use that?
I love this sauce. Used it for chili rellenos last week and tacos dorados today. Amazing food
Thank you, is so versatile it can go with almost anything!!! Love it too.
Super easy to make, made the meat so so moist.
This was such a quick and easy recipe that does not disappoint! Brings the perfect touch of flavor to so many recipes!
SImple and flavorful recipe. Thanks for sharing.
Thank you so much for sharing! I am trying to start to make Mexican food more often at home, so this recipe was perfect for me 🙂
Made this consome for tacos and it was delicious! Definitely going to be a staple for taco night from now on.
This is an absolutely great dipping sauce!! I make it everytime we have Mexican food. I’ve also cooked and shredded chicken breast in it and it works great for street taco filling. Thank for this recipe, love your website!
This may be a perfectly lovely soup, but it is not a consommé. That is stock clarified with egg whites. The defining feature of a consommé is that it is clear.
Nowhere in this recipe says to add egg whites. This Mexican consomme is tomato based and that’s what we call it in Mexico. There are many types of consomes not just the clear type. I think you’re a bit confused.
How much water do you boil the veggies in? Where and when do you use the beef broth?
Hi Shawn, is the 2 cups broth listed on the recipe card. I updated the instructions to be more clear. Thanks so much for the question!
Enjoy, Ana
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.
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
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??
Chile guajillos can be substituted with New Mexico, Ancho or Pasilla Pepper, Pasilla or Puya.
How long will this consome be good for refrigerated?
Hi Alex, for best flavors I suggest you eat it within 4 to 5 days max. Enjoy!
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!
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
This consome gives so much flavor to my tostadas!
Yes it does! It elevates your dish to another level!