ニューヨーク・タイムズさんのインスタグラム写真 - (ニューヨーク・タイムズInstagram)「Food trends come and go, but a bowl of birria with warm corn tortillas will never lose its appeal. Birria, a regional stew from Mexico, has recently exploded in popularity in the U.S., as a soupy style made with beef, popularized by birria vendors in Tijuana. The chef Josef Centeno, who grew up eating beef and goat birria in Texas, makes a delicious, thickly sauced version based on his Grandma Alice’s recipe, mixing up the proteins by using oxtail, lamb on the bone and even tofu (you can, too). Preparing the adobo takes time, as does browning the meat, but it’s worth it for the deep flavors in the final dish. The best way to serve birria is immediately and simply, in a bowl, with some warm corn tortillas. Tap the link in our bio for this recipe by @chefjosefcenteno, adapted by @tejalxrao for @nytcooking. Photo by @dmalosh and food styling by @maggie_ruggiero.」2月10日 23時00分