To help make her birria, Aguilar roasts agave leaves then wraps them around either beef or lamb marinated in spices and chiles. The meat is roasted over low temperature for approximately seven hours, until it’s smoky and fall-apart tender. The juices from the roast are later on utilized to help make the stew, which features big hunks of meat, chickpeas and rice.
The melty, filled-to-the brim tacos are offered having a fresh lime wedge and a smoky salsa produced from fiery chile de arbol and chile rayado peppers.
“It’s a process that is long get right,” Aguilar stated. “But I’m hoping to get as near that you can as we do in Mexico.”
It took many years for the trend to reach in Tampa Bay, nevertheless now it’s safe to say quesabirria is here to stay that it’s here. (more…)