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Consomé
author
Maricruz Avalos Flores
6
cups
This easy and flavorful consomé is made with tomatoes and hearty spices and is perfect to drizzle over tacos, sopes, tostadas, and flautas.
prep
5
minutes
minutes
cook
22
minutes
minutes
total
27
minutes
minutes
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Ingredients
▢
1
pound
tomatoes
(stem scar removed)
▢
4
cups
beef stock
(or chicken stock)
▢
2
cloves
garlic
(peeled)
▢
¼
teaspoon
cumin seeds
▢
½
teaspoon
black peppercorns
▢
1 ½
Tablespoons
Mexican oregano
▢
1
Tablespoon
vegetable oil
▢
salt
(to taste)
Instructions
Place tomatoes in a large pot and fill with water.
Place the pot over medium heat and bring to a boil. Cook tomatoes for about 15 minutes.
Leave tomatoes to cool down then remove the skin.
Place tomatoes into a blender, add onion, garlic, cumin seeds, and peppercorns.
Pour in 1 cup of stock and blend until you will have a smooth sauce.
In a medium stockpot heat the olive oil over medium-high heat. Slowly, pour in the sauce. Cook for 2 minutes.
Pour in the remaining stock, mix, and season with salt to taste.
Bring to a simmer and cook over medium-low heat for 5 more minutes or until the sauce thickens a bit (read the notes).
Turn off the heat, add oregano rubbing it between the palm of your hands, then mix well.
Use the consome to drizzle over crispy tacos, flautas, sopes, or tostadas.
Notes
Make it smoother
. If you’d like a smoother sauce, strain through a fine sieve before adding the sauce to the pot.
Make it thicker
. If you want a thicker sauce, just add less stock or allow it to boil longer.
Nutrition Information
Serving:
1
cup
|
Calories:
40
kcal
|
Carbohydrates:
6
g
|
Protein:
4
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
709
mg
|
Potassium:
501
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
654
IU
|
Vitamin C:
11
mg
|
Calcium:
45
mg
|
Iron:
1
mg
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