Birrias

Learn from a birrias master how to make your Mexican home cooking more varied, exciting, and richly flavorful than ever before. Traditionally, birrias are the beloved stews served in Mexico on all special occasions, such as weddings, quinceaneras (girls coming-of-age celebrations), and family reunions. They are made with a meattraditionally beef, pork, or goatslow-cooked in an adobo sauce of chile peppers, garlic, vinegar, and herbs, then served with tortillas for dipping. Food writer, cookbook author, and chef Jesse Valenciana is the virtuoso of birrias. He reveals in this book the luscious secrets of birriasboth in their traditional forms and in their incredible new varieties. In their recent revival, evident in the best Mexican restaurants everywhere, birrias are getting even more versatile and delectable. Theyre now made with all kinds of meats and proteins and in vegetarian versions. The biggest change is that birrias have become an in-demand filling or topping for all sorts of other Mexican foods, from tacos to tamales and beyond. In Birrias, Jesse serves up: A dozen recipes for the traditional birrias he learned from his Mexican and Mexican-American grandparents Nearly 50 more recipes for the hip, creative, and soul-satisfying new ways to make and use birrias Techniques for making everything from birrias tacos, enchiladas, burritos, and quesadillas to birrias sandwiches, wraps, salads, soups, appetizers, and more A special bonus chapter featuring a handful of Jesses birrias collaborations with well-known chefsall easy to make at homesuch as the Appalachian Birria he developed with star chef Sean Brock of Nashville. If your Mexican cooking is stuck in a rut of ground-beef tacos and cheese enchiladas, you will discover an exciting new world of flavors and dinner ideas in these pages.