This beef birria is rich and flavorful, with a perfect Topo Chico taste. It's perfect served as a stew, topped with onions, cilantro, and a squeeze of fresh lime juice. Quesabirria tacos are the most FAMOUS Tacos!
2tablespoons of tomato paste (optional for the consomme)
1tablespoons of Worcestershire sauce
2tablespoons of ground cumin
1teaspoon of cinnamon
1teaspoonof ancho Chile powder (or use the entire ancho chile, chopped)
2tablespoons of dried epazote (optional for the consomme)
Instructions
Heat up a large skillet over medium heat. Add the ground beef and cook until it's no longer pink, stirring occasionally.
Add the onion, green bell pepper and garlic and cook until tender, stirring occasionally. Add the lard or oil, cumin, cinnamon and ancho chile powder and cook for about one minute.
Stir in the tomato paste if you're using it then add the broth.
Bring it to a boil then reduce to a simmer for about 30 minutes.
Pour the broth into a food processor and puree until smooth.
Add the puree to the skillet along with the consomme, Worcestershire sauce and epazote.
Stir well then simmer for 20 minutes over medium heat.