Birrias are the beloved stews served in Mexico on all special occasions, such as weddings, and family reunions. They are made with a meat--traditionally beef, pork, or goat--slow-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 birrias--both in their traditional forms and in their incredible new varieties. 160 pages hc