Master the technique for Birria, a deeply flavorful, slow-cooked meat stew (traditionally goat, but we make if with beef or pork). The meat is marinated in a rich, complex adobo of dried chiles and spices before being slowly simmered until fall-apart tender. Learn to serve it two ways: as a savory stew with its accompanying broth (consommé), or as the perfect filling for the increasingly popular crispy Quesabirria tacos.
Taco Fest
Hibiscus, Cactus, Asada and Pastor. With pot beans.
