Birria is a Mexican dish from the state of Jalisco. This spicy stew marries goat, mutton or beef with dried chiles, onion, garlic and seasonings. The dish is central to family celebrations and holidays across Mexico.

My first birria experience involved a 3-foot-tall stew pot, the better part of a cow quarter, and an overnight stewing process that left my house heaven-scented for a week and my dog gleefully gnawing on a femur. More than 200 people ate tacos from that pot, topping the shredded meat with white onion and cilantro and dipping their corn tortilla-wrapped treat into the deep red birria broth.

Speaking of the broth, don’t ever let a drop go to waste. An excellent day-two reincarnation is clams steamed in birria broth with grilled bread for dipping. You are welcome.