A versatile and flavorful Mexican broth, made rich with blended vegetables and chiles, perfect as a consommé or as a base for delicious tacos, extended with hearty hominy.
Taco Consommé: Broth & Beyond
A versatile and flavorful Mexican broth, made rich with blended vegetables and chiles, perfect as a consommé or as a base for delicious tacos, extended with hearty hominy.
Ingredients
- 2 lb beef chuck roast or chicken thighs
- 1 large onion chopped
- 2 medium carrots chopped
- 2 cloves garlic minced
- 2 medium jalapeño peppers seeded and roughly chopped
- 1 can (15 oz) diced tomatoes undrained (optional)
- 6 cups beef broth or chicken broth
- 1 can (15 oz) hominy drained and rinsed
- 1 tsp ground cumin
- 0.5 tsp dried oregano
- 2 tsp salt to taste
- 0.5 tsp black pepper to taste
- 2 tbsp vegetable oil for searing
Instructions
- Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Sear the beef chuck roast on all sides until browned. Remove meat and set aside.
- Add chopped onion, carrots, garlic, and jalapeños to the pot. Sauté for 5-7 minutes until softened.
- In a blender, combine the sautéed onion, carrots, garlic, jalapeños, and optional diced tomatoes with 1 cup of beef broth until smooth.
- Return the seared beef to the pot. Pour in the blended vegetable mixture, remaining 5 cups of beef broth, cumin, oregano, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 1.5 to 2 hours, or until the meat is very tender.
- Carefully remove the cooked beef from the pot. Once cool enough to handle, shred the meat using two forks. Reserve most of the shredded meat for tacos.
- Add the drained and rinsed hominy to the simmering broth. Cook for another 10-15 minutes to allow flavors to meld.
- To serve, ladle the rich consommé with hominy and a small amount of shredded meat into bowls. Offer the remaining shredded meat separately for building tacos. Garnish with fresh cilantro, lime wedges, and your favorite taco toppings.
Notes
Serve the consommé with fresh cilantro, diced avocado, lime wedges, and a dash of hot sauce. For deeper flavor, consider roasting the jalapeños or serranos before blending. This recipe is excellent for meal prep; both the consommé and shredded meat can be stored separately in the fridge for up to 3-4 days.
