Consomme reminds me of an ingredient of out a 50’s cookbook! But when I hear consomé para tacos, makes me crave a big plate of hot crispy tacos!
Tacos dorados, flautas and taquitos are the names that come to mind when I think of these crispy corn tortilla rolled tacos! Growing up, I mostly enjoyed these with Mom’s creamy tomatillo/avocado salsa, never in consomé. When you break down what the main ingredients, they are simple, staple ingredients found in any Mexican kitchen.
Tomatoes, onion, garlic, dried chiles and spices. I could not imagine having to cook recipes from home without these ingredients. And preparing a traditional tomato consomme is much easier than you think.
The beauty of this recipe, is that it can double up as a Mexican tomato soup, enchilada sauce or tasty sauce for chiles rellenos.
Consomé Para Tacos (Tomato Consomme For Tacos)
- 6 cups chicken broth from cooking chicken
- 6 roma tomatoes scored and core removed
- 1/3 white onion
- 2-3 Chile California or guajillo stems and seeds removed
- 1 cube tomato caldo de pollo bouillon optional
- 2 large cloves of garlic
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp pepper
- salt to taste
- 1 1/2 TBS pork manteca or your favorite oil
- To score the tomatoes, take a small sharp knife and slice an X across the core. Carefully cut out the core. In a large pot add the chicken broth, tomatoes, onion, dried chiles and bouillon. Bring up to a boil, reduce heat and simmer for 7-8 minutes.
- Remove tomatoes from the pot onto a plate and let them cool. Let all ingredients cool for 10 minutes.
- After 10 minutes, remove the skins from tomatoes and transfer to the blender. Ladle in the ingredients from the pot, including all of the broth. Add the cloves of garlic, cumin, oregano, pepper and salt to taste. Secure the lid on the blender and blend on high until sauce is very smooth. Straining the sauce is optional. Taste for salt. Set aside.
- In that same pot, preheat 1 1/2 tablespoons of pork manteca at medium for 1 minute. Carefully pour in the consomme from the blender. Reduce heat and simmer for 15 minutes. Ladle over your favorite tacos, enchiladas or chiles rellenos.
Since purchasing a vitamix blender, I have not had to strain any of my sauces!!!!!!!!!!!
Tacos Dorados Ahogados de Pollo en Consomé. Follow the link below this photo to learn how to prepare flautas and tacos dorados. The chicken is simply a mix of both shredded chicken breast and thigh meat previously cooked and seasoned with salt and pepper.
How To Prepare Tacos Dorados(Flautas) Using Homemade Corn Tortillas. Click link to see a previous recipe https://pinaenlacocina.com/shredded-brisket-flautas-flautas-estilo-de-la-romero-rubio/
The best time to use homemade tortillas for flautas, enchiladas or rolled tacos is when they are freshly made and still very pliable.
Store bought tortillas will work when you don’t have time to prepare homemade. But, once you bite into that homemade corn tortilla flauta(taco dorado), the store bought it just not the same.
The hearty rolled tacos from homemade tortillas are pretty filling compared to the thin store bought corn tortillas. Two was plenty enough for me, especially once all the garnishes went on!