Birria de Res Estilo Jalisco (Slow Cooked Beef Birria Stew)
Falling-apart beef in a rich, brick red chilli broth, served in bowls with onion, coriander, lime and warm tortillas.
Made with Birria adobo and consomme and Corn tortillas from masa harina. Make a batch of the base first, then this takes minutes. Skip to the method
- Time3 hr 45
- LevelMedium
- Costabout £4.61 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 160°C (140°C fan). Rub the beef with the salt and put it in a deep casserole with the bones.
- 2
Pour over 800 ml of your ready made birria adobo and consomme (see the base recipe) and the water. The meat should be almost covered. Bring to a simmer on the hob.
- 3
Cover tightly and cook in the oven for 3 hours, turning the meat once, until it pulls apart easily and the bones come free.
180 min - 4
Lift out the meat and bones. Shred the meat roughly, discarding bones and any gristle. Skim the red fat from the broth and keep a spoonful for frying tortillas if you like.
- 5
Return the meat to the broth and warm through over a low heat for 10 minutes. Taste and add salt if needed.
10 min - 6
Warm the tortillas in a dry pan for 20 seconds a side. Ladle the birria into bowls and serve with the onion, coriander, oregano and lime, with the tortillas on the side.
Tips
- Beef shin gives the most body to the broth. Chuck or short rib also work but give a lighter consomme.
- Do not skim away all the fat. A little red fat gives the broth its glossy look and flavour.
- Add a small splash of cider vinegar at the end if the broth tastes flat after braising.
- Serve the stew in wide bowls so people can add their own onion, coriander and lime.
Storing and freezing
Cool within 1 to 2 hours and keep in the fridge for up to 3 days. Freeze in portions for up to 3 months. Reheat until steaming hot all the way through. It tastes better the next day.
Questions
Is birria meant to be a soup or a stew?
It is a stew. In Jalisco it is served as meat in a generous amount of chilli broth, eaten with a spoon and tortillas. The broth is often sipped from a cup too.
Can I make it in a slow cooker?
Yes. Brown the beef, then cook it with the broth on low for 8 to 9 hours until it shreds. Keep the lid closed, because the broth will not reduce much.
How do I make it milder?
Use the base without the chiles de arbol, which provide most of the heat. The guajillo, ancho and pasilla chillies are mild and fruity.
More made with birria adobo and consomme
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.