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The intensely flavorful chile-spiced broth from birria, served for dipping tacos or sipping solo. This protein-rich, carnivore-approved consommé is the soul of any birria family feast.
Remove chili stems and seeds. Toast guajillo, ancho, and pasilla chilies in a dry skillet over medium heat for 1 minute per side until fragrant; do not let them smoke.
Place toasted chilies in a bowl and cover with hot water. Soak for 20 minutes until softened. Drain well.
In a stockpot, heat 1 tbsp neutral oil over medium-high. Sear beef chuck roast and shank pieces on all sides until deeply browned, about 5 minutes; remove and set aside.
Add chopped onion, carrot, and garlic to the pot; sauté 3 minutes until aromatic, scraping up browned bits.
Blend softened chilies with tomatoes, sautéed garlic and 1 cup beef broth until smooth. Strain the mixture into the pot.
Return browned beef, add remaining vegetables, bay leaves, peppercorns, clove, oregano, cumin, and 4 quarts water to the pot. Bring to a gentle simmer over medium heat; skim off any foam.
Reduce heat to low, cover, and simmer for 2.5–3 hours, checking occasionally and skimming fat as needed, until beef is very tender and broth is a deep reddish color.
Remove beef and vegetables. Strain the broth through a fine mesh sieve for a clear consommé, pressing on solids to extract flavor.
Taste and adjust seasoning with salt. Serve hot for sipping or as a taco dipping broth.
