We met Karla and Brian earlier this year. Even though we have only seen each other a handful of times, we have a nice friendship. The other day she texted me and asked if I was interested is cooking deer meat with her. I’ve never made deer meat but I was interested. Our mutual friend, Ivette, send us three recipes that we could try. We opted for birria. The recipe called for dried chiles that are not used in her native Peruvian cuisine. I was familiar with all the ingredients since it was a Mexican recipe. We got together a day before we had dinner to marinate the deer meat and to make Mexican flan. Karla then cooked the deer meat in the marinade all day and we enjoyed an amazing deer birria with the rest of our family. We did have to FaceTime our friend Ivette, who recently moved to San Diego, to show us exactly how to make the salsa (basically re-hydrated chile de árbol, blended with water and salt then strained). The end result was a super spicy salsa that went well with the birria.
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