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Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Home » Sauces » Consomé Para Tacos (Tomato Consomme)

Consomé Para Tacos (Tomato Consomme)

October 2, 201812 Comments

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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. 

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!

The tacos are delicious on there own, but add those garnishes and wow!

Tacos Dorados Ahogados en Consomé. Crispy Taquitos in a Tomato Consomme.

Consomé Para Tacos (Tomato Consomme For Tacos)

A tangy tomato consomme perfect for tacos dorados or flautas! 
5 from 3 votes
Print Pin Rate
Course: Salsa/Sauces
Cuisine: Mexican
Servings: 6 Servings

Ingredients

  • 6 cups chicken broth from cooking chicken
  • 6 roma tomatoes, 545 gr., 1.4 lbs. scored and core removed
  • 1/3 white onion, 100 gr., 3.5 oz
  • 3 Chile California or guajillo, 26 gr stems and seeds removed
  • 1 cube tomato/chicken bouillon or 2 tsps powder optional
  • 2 large cloves of garlic, 12 gr.
  • 1 tsp cumin
  • 1 tsp oregano
  • 1/2 tsp pepper
  • salt to taste
  • 1 1/2 TBS pork manteca or your favorite oil

Instructions

  • 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.

Notes

This tasty red tomato consomme can also be prepared in a green version! Instead of roma tomatoes, use tomatillos. And instead of guajillo peppers, you can use roasted poblano or Anaheim peppers.
Garnishes for tacos include, shredded cabbage, tomato slices, thin sliced onion, queso fresco, Mexican crema and avocado.
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

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Filed Under: Enchilada Sauce, Sauces Tagged With: Consomme, Consomme Para Tacos, Enchilada Sauce, Sauces

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Reader Interactions

Comments

  1. Anastacia Mccarter

    January 13, 2020 at 9:56 pm

    This looks delicious. I am picky with salsas/sauces but look forward to trying this one.

    Reply
    • Sonia

      January 13, 2020 at 10:16 pm

      Hi Anastacia, let me know how you like it.

      Reply
  2. Veronica Pacheco

    March 30, 2020 at 5:05 pm

    I love this recipe…I use it often

    Reply
    • Sonia

      March 30, 2020 at 11:32 pm

      Thank you Veronica!

      Reply
  3. Erika

    May 13, 2020 at 7:32 pm

    Hi Sonia, 👋🏽 Do you blend with all the broth of boiled ingredients or do you blend with just chicken broth?
    Gracias

    Reply
    • Sonia

      May 13, 2020 at 8:36 pm

      Hi Erika, you are blending everything together that was boiled together, including the broth to prepare the consome.

      Reply
  4. Bebe

    October 31, 2020 at 3:15 am

    THIS. the recipe for taquito sauce i’ve been looking for. thank you!!!

    Reply
    • Sonia

      October 31, 2020 at 7:31 am

      You’re welcome!!

      Reply
  5. Mimi

    April 13, 2022 at 2:03 am

    Hi is this spicy at all ??

    Reply
    • Sonia

      April 13, 2022 at 7:56 am

      Hi Mimi, it’s not meant to be spicy, but you can it make it spicy by adding some chile de arbol.

      Reply
      • Matt

        June 19, 2024 at 1:47 pm

        I made it tonight. It’s amazing. I also added 3 chile de arbol. Was perfect.

        Reply
        • Sonia

          June 19, 2024 at 10:46 pm

          I love it! Thank you Matt!

          Reply

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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