Dried guajillo chiles

The quesabirria that took over the internet. Beef braised in a chile-tomato consomme, shredded and griddle-fried in a cheese taco. Dip in the consomme.

A Mexican celebration soup: pork, hominy, and a deep red chile broth. Topped at the table with shredded cabbage, radish, lime, and oregano.

King oyster mushrooms replace the pork. They hold up to the long simmer and have a similar pull when shredded.

Green version with tomatillos, pepitas, and chicken. Brighter, more acidic, completely different soul. Serve both at your next gathering.

Lamb shoulder is more traditional than beef in Jalisco. Earthier, gamier, outrageously good. A proper weekend project.