From Salvador Alamilla's kitchen · Independent / Denver kitchens, Denver
stove · salsa
NATIONAL AWARD WINNERBirria Consommé Finish
From an award-winning kitchen
Ratio
CHICKEN STOCK 480
Ingredients
- CHICKEN STOCK480 ml
- GUAJILLO24 g
- GARLIC10 g
- OREGANO0.5 g
- SALT4 g
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
Mexican chef awarded James Beard Best Chef: Mountain 2025. Work centers on regional Mexican technique in Colorado kitchens.
Originally published as Birria Consommé Finish.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Salvador Alamilla birria fat-chile finish (published as “Birria Consommé Finish”). Full citation lives in Provenance.