A brothy, beefy variation of the regional Mexican stew is our most popular recipe of the week.
 David Malosh for The New York Times. Food Stylist: Maggie Ruggiero. | Saturday, February 13, 2021 | | The interest in birria, a regional Mexican stew often made with goat or beef, has skyrocketed thanks in part to social media. It will come as no surprise that this brothy, Tijuana-style birria de res, from the Los Angeles-based chef Josef Centeno, was our most-saved recipe of the week. If you have a long weekend ahead and are looking for a project, look no further. Tuck whatever leftover meat you have into quesabirria tacos, or use the residual consomé as a base for birria ramen. Scroll through our collection of the 10 most popular NYT Cooking recipes this week for more delicious dishes. | |  Con Poulos for The New York Times. Food Stylist: Simon Andrews. | | |  David Malosh for The New York Times. Food Stylist: Maggie Ruggiero. | 2 3/4 hours, 8 to 10 servings | |  Ryan Liebe for The New York Times. Food Stylist: Simon Andrews. | 25 minutes, 2 servings | |  Melina Hammer for The New York Times | 20 minutes plus at least 3 hours' rising, Two 12-inch pizzas | |  Andrew Scrivani for The New York Times | 1 1/2 to 2 hours, 6 servings | | |
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