A tangy tomato consomme perfect for tacos dorados or flautas!
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.
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.
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.