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Where to find birria in the DC area: Little Miner Taco, La Tingeria, El Papi Street Tacos, Tacos Don Perez

El Papi’s chef and owner preserved his dish for six days before serving it. Yes, he calls it aging, as if his birria were porter steaks slowly losing moisture in a temperature- and humidity-controlled room. One afternoon, Zamora-Herrera walked me through his birria-making process: It involved braising brisket for hours, removing the meat, and using braised beef as the base for a carefully prepared dish with over 20 spices, herbs and other ingredients, including ground annatto seeds, ginger and banana leaves lightly fried in brisket. Oh, by the way, Zamora-Herrera likes to get rid of most, if not all, of the fat in the stew. Do not skim in your kitchen.

https://www.washingtonpost.com/food/2021/11/16/birria-in-dc/ | Where to find birria in the DC area: Little Miner Taco, La Tingeria, El Papi Street Tacos, Tacos Don Perez

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