Mexican Consomé

Simmer the Base

1. Place the tomatoes, onion, garlic cloves, dried guajillo chiles, broth, oregano, salt, and black pepper into a medium saucepan. Set the pan over medium heat and allow everything to simmer gently for about 15 minutes. The tomatoes should soften and begin to break apart, and the chiles will become pliable and slightly swollen (this means they are ready to blend). If the liquid reduces too quickly, lower the heat slightly to maintain a gentle simmer.

Blend the Chiles

1. Using tongs, carefully remove the softened guajillo chiles and transfer them into a blender. Add 1 cup of the hot cooking liquid. Blend on high speed until the mixture becomes completely smooth and deep red in color. Pour the blended mixture through a fine mesh strainer into a bowl, pressing gently with a spoon to extract all the liquid while leaving behind any tough skins (this step ensures a silky texture).

Blend the Tomato Mixture

1. Transfer the softened tomatoes, onion, garlic, and the remaining cooking liquid into the blender. Blend until smooth, or leave a slight texture if preferred. The mixture should look vibrant and lightly thickened. If it appears too thick, add a small splash of broth to help it blend evenly.

Combine and Cook

1. Heat 1 tablespoon of oil in a clean medium saucepan over low heat. Slowly pour in both blended mixtures, stirring as you go to prevent splattering. Let the consomé cook gently for 10 to 15 minutes, stirring occasionally. The sauce will deepen in color, thicken slightly, and develop a glossy finish (this is when the flavors fully come together). Taste and adjust salt and pepper if needed.

Serve

1. Keep the consomé warm until ready to serve. Pour it over crispy tacos, serve it as a dipping sauce, or enjoy it as a light broth. The texture should be smooth, slightly velvety, and fragrant.