re: Birria Tacos

Love birria, as a stew, in tacos, or as a quesadilla. The key is the sauce. As opposed to the video, I make the sauce first, marinate the meat over night in the sauce, then slow simmer it in the sauce for about three hours. After two hours, you can break it up even further with a spatula. The recipe I use is a bit simpler than what she does in her video, but the result is as good or better than any I have found in a restaurant.

Anyone tried making chilorio? That turns out pretty good too.