• Tomate x10
  • Onion x1
  • Garlic x10
  • 1 tbsp of Allspice
  • 1 tbsp full black pepper
  • 1/2 tbsp cumin seeds (or ground)
  • 1 tbsp dry thyme
  • 1 tbsp dry oregano
  • A piece of cinnamon
  • Bay leaves x3
  • Optionally, add some toasted coriander seeds
  • Chile Guajillo clean x8
  • Chile Ancho clean x5
  • Optional you could add a couple of clean chile de árbol if you want it a bit more spicy
    • We are adding spicy salsa later, so this step is truly optional just for the flavor of the consome itself
  • 2 tbsp white vinegar

The Meat (It could vary, but rib is a good choice)

  • Add salt to the meat
  • Let it rest a while
  • Seal the meat in high heat with some oil
    • We are looking for some color
  • Add the beef to the consome.

The consome

  • Add 2 lt of water and put everything in a pot to boil for 5-10 mins
    • Optionally you can replace water or part of the water with some beef stock
  • Blend everything
  • Add the blend to more water (like the size of your pot, leaving some space for the meat)
  • Add 2-3 tbsp of thick salt
  • Cook for 2-3 hours (or 50 mins in a pressure cooker)
    • Add more water in the middle if necessary
  • Remove the meat
  • Add more salt to the console if needed
  • Strain the consome

Salsa (you can make whatever salsa you prefer, this is a suggestion)

  • Chiles pasilla x2
  • Chiles de árbol x10
  • Tomatillos x10
  • Boil for 3 mins and let it rest for another 10 mins
  • Add everything to a blender with garlic x3 and onion x1/4
  • Add salt and black pepper
  • Blend everything

After cooking

  • Optional if you have time but let the consome rest in the freezer to separate the fat
  • Put some corn tortillas in a comal
  • Add some fat to the comal
  • Add some Oaxaca cheese
    • Confession, in my darkest moments I added mozzarella because I couldn’t find Oaxaca cheese and it works, not the best but it’s better than nothing
  • Add some meat
  • Close the tacos


  • Get some consume and add some chopped cilantro and onion


This recipe is not exactly one of these ones but was heavily inspired by the combination of both, the ingredients I can find in Berlin, and some personal preferences developed while I was living in Mexico.
Video preview
Video preview