Soups & StewsEasy

Barbacoa Consomme

Name: Barbacoa Consomme
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 80 g Rice; 1 White onion; 3 Dried guajillo chilli; 2 Morita chilli o chipotle; 1 bunch Fresh coriander; 4 Garlic cloves; 200 g Garbanzos cocidos; 500 g Huesos de borrego o cordero; 1 to taste Salt

4.0(1 rating)

45 min (15 prep + 30 cook) Easy 6 servings Hidalgo

Edmond Bojalil

Recetas Mexas

Published: 20 Mar 2026 · Updated: 22 Jun 2026

Rich concentrated broth from slow-cooked lamb barbacoa with chickpeas, rice and chilli. A restorative Sunday Mexican classic.

About this recipe

Barbacoa consomme is the concentrated broth obtained from the juices released by lamb during barbacoa cooking. Served with chickpeas, rice, onion, coriander and chilli.

History & Origin

Barbacoa consomme is a brilliant by-product of the barbacoa lamb preparation, but it has acquired such importance that many consider it as valuable as the meat itself. It is obtained by placing a pot beneath the lamb meat as it slowly cooks. During the hours of cooking, the meat juices, melted fat and aromatic vapours fall directly into the pot, creating an extraordinarily rich broth. In the states of Hidalgo, Estado de Mexico, Tlaxcala and Puebla, the Sunday barbacoa ritual always includes consomme as a first course. It is served in clay cups, sprinkled with coriander, chopped onion and chilli. The most famous barbacoa stalls are known as much for their consomme as for their meat. If the consomme is rich and concentrated, the barbacoa will be excellent.

Estimated cost

£6.72

Total cost

£1.12

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

180

Calories

12g

Protein

16g

Carbohydrates

Fat

Fibre

520mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Place the huesos of cordero in a large pot with 2.5 litros of cold water. Add the onion partida and the garlic. Bring to the boil and remove the espuma.
💡 Los huesos with tuétano dan the mejor flavour and cuerpo to the consommé.
2
Add the guajillo chillies and morita enteros (without tallos). Baja the heat and cook over low heat 2 hours until the stock it is concentrado and sabroso.
3
Add the rice crudo and cook 15 minutes. Luego incorpora the garbanzos cocidos and cook 10 minutes more.
4
Remove the huesos and the chillies. Shred cualquier meat that has desprendido of the huesos and devuélvela to the stock.
5
Season with salt to taste. El consommé should ser concentrado and slightly grasoso.
6
Serve in deep bowls, espolvoreado with chopped coriander, chopped onion finely and serrano chilli to taste.

Frequently asked questions

What people ask about this recipe

¿Qué huesos uso si no tengo borrego de barbacoa?

Huesos de cordero con tuétano y algo de carne, que en España se consiguen fácil en cualquier carnicería (pide caña y espinazo). El tuétano es clave para el cuerpo y la grasita característica del consomé, como señala la propia receta.

¿El arroz se añade crudo al consomé?

Sí: se echa crudo directamente al caldo y se cuece 15 minutos antes de añadir los garbanzos, como indica el paso 3. Así suelta almidón y da cuerpo. Si vas a guardar consomé para otro día, mejor cuece el arroz aparte y añádelo al servir.

¿Se puede congelar el consomé de barbacoa?

El caldo, perfectamente, hasta 3 meses. Pero congélalo sin el arroz: al descongelar queda pastoso y deshecho. Congela el consomé colado tras las 2 horas de cocción y añade arroz y garbanzos frescos al recalentarlo.

¿Es normal que quede grasoso?

Sí: el consomé tradicional es concentrado y ligeramente grasoso, así lo describe la receta, y esa grasa lleva buena parte del sabor del cordero y los chiles. Si te resulta excesivo, retira parte con un cucharón en caliente, pero no lo desgrases del todo.

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Edmond Bojalil

Founder, Recetas Mexas

Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.