Quick Birria Consomé

Step 1

Place a 3-quart pot over medium-high heat with no oil in it. Add the beef chunks in a single layer and let them sit undisturbed for 2 minutes until the bottom surface turns dark brown.

Step 2

Stir the beef, breaking up any chunks stuck to the bottom, and cook for another 2 minutes until most surfaces look browned, not raw.

Step 3

Pour in the 4 cups of beef broth, then drop the 3 guajillo chile pods and 3 whole garlic cloves directly into the liquid.

Step 4

Increase heat to high and bring the liquid to a rolling boil—you'll see large, vigorous bubbles breaking the surface constantly, about 3 minutes.

Step 5

Lower heat to medium-low and simmer uncovered for 15 minutes, until the beef is fork-tender and the chiles have softened.

Step 6

Use a slotted spoon to remove the softened chiles and garlic cloves and place them in a blender with 1 cup of the hot broth.

Step 7

Blend the chiles and garlic with the broth on high speed for 1 minute until completely smooth, then pour the mixture back into the pot through a fine-mesh strainer, pressing with the back of a spoon to catch all pulp.

Step 8

Stir in 0.5 teaspoon of ground cumin and a small pinch of salt and pepper, then taste and adjust seasoning as needed.

Step 9

Divide the beef between two bowls and ladle the hot, spiced broth over each, filling each bowl three-quarters full.