An authentic birria stews goat and sometimes beef, lamb or chicken, into a sauce of chiles, tomatoes and onion. I saw this brilliant idea from Turkuaz Kitchen, where she makes the red sauce, then uses ground beef as a quick alternative. One day, I would like to cook the full traditional recipe, but this more approachable version was a hit! I know there are a lot of you who prefer poultry to beef and I think that would be delicious here.

The sauce makes more than you need, but it is one of those things that you can cook and freeze half of, so the next time you make this, it cuts down on the effort. Alternatively, the sauce would be great in an enchilada bake. Her version had three arbol chiles, which are pretty hot. I wrote in one, which leads to a kid-friendly sauce, but add one or two more for more heat!