Birria is a popular dish served in Mexico. Most often prepared with goat, but delicious to prepare with beef as well. Ladle into bowls or serve meat separately as a taco filling.
To the pot with tomatoes, add the canela, cloves, thyme, oregano, marjoram, cumin seeds and peppercorns. Let sit for 10 minutes.
After 10 minutes, using a wire mesh strainer, strain out the liquid from pot with tomatoes, reserving 1/2 of the cooking water. Transfer all the ingredients to the blender, including 1/2 of the water that you reserved from pot. Add two cups of the beef broth from the other pot to the blender. Cover tightly and blend on high until smooth.
You can serve the birria two ways. Serve in bowls with plenty of consomé. Garnish with onion, cilantro, lime and spicy red salsa. Or you can prepare crispy birria tacos or quesadillas and serve the consomé on the side.