Place garlic in a large heavy skillet; sprinkle with salt, and mash well with the back of a spoon to combine. Add onion and olive oil; sauté until onion is transparent. Stir in tomato sauce, beef consommé, chiles, and cumin. Bring to a boil; reduce heat. Simmer, uncovered, 30 minutes, stirring occasionally. Cover and refrigerate overnight. Serve at room temperature.