Birria tacos have a rich and flavorful history rooted in Mexican cuisine, particularly in the state of Jalisco. Birria tacos have gained widespread popularity both in Mexico and internationally, thanks to their delicious flavors and versatility. In recent years, birria tacos have become a trendy street food and are frequently featured on menus at taquerias and food trucks, both in Mexico and in other countries. Variations of birria tacos have also emerged, including creative twists such as birria ramen, birria quesadillas, and birria pizza, showcasing the dish's adaptability and appeal.
Overall, birria tacos represent a delicious fusion of traditional Mexican flavors and modern culinary innovation, making them a beloved and iconic dish in Mexican cuisine.
We hope you enjoy this recipe that includes beef from one of our very own producers here on Range Market: The Home Ranch.
We love fresh mint served with lamb, but the addition of lemon, pistachios and parsley adds such depth of flavor that really makes that sweet lamb flavor POP! Lamb is an excellent source of high-quality protein, which is essential for muscle growth, repair, and maintaining overall body function. Along with being delicious lamb is Rich in Vitamin B12, Niacin, Vitamin B6 and Riboflavin. Ingredients 1 rack of lamb 1 tbsp salt 1 tbsp pepper ½ cup fresh mint finely choppd ½ cup fresh parsley finely chopped ¼ cup crushed pistachios 1 tbsp minced garlic juice of 1 lemon zest of 1 lemon 3 tbsp olive oil pomegranate seeds Instructions Generously season your rack of lamb with salt & pepper. Preheat oven to 450F. Add 1 tbsp butter to a hot skillet and sear both sides of the lamb, about 2 mins each side. Add a crushed clove of garlic to the pan and *with the fat side up* place in oven until internal temp reaches 135F for medium rare. Allow rack of lamb to rest for at least 10-15 mins before slicing. While lamb rests, combine all garnish ingredients in a bowl and stir to combine. Arrange lamb lollipops in a circle on a large plate or platter, bones sticking outwards so they can be grabbed. Top with garnish. Check out more delicious recipes on She Likes Milk website: https://shelikesmilk.com/lamb-lollipops-with-herbed-gremolata/
These easy-to-make meal prep breakfast sandwiches feature fluffy scrambled eggs, melted cheese, and your choice of savory fillings, all sandwiched between toasted English muffins for a quick, delicious start to your day! They are great to keep in the freezer, and are easy to throw into the toaster oven to reheat! Ingredients 8 english muffins 8 eggs 1 cup cottage cheese ½ cup milk 2 tsp salt 1 lb breakfast sausage patties or swap for bacon 8 slices American or cheddar cheese Instructions In a large bowl (or a blender), add eggs, cottage cheese, milk and salt. Blend until smooth (with an immersion blender if in a bowl). Pour onto a parchment lined baking sheet and bake at 350℉ for about 17 minutes. Allow eggs to cool before cutting into 8 equal squares or circles for your sandwiches. Prepare your protein of choice until cooked through, I prefer bacon or sausage. Assemble your sandwiches by adding a tablespoon of butter to each side of the English muffin, then layering the egg, cheese and protein of choice. Wrap tightly in parchment paper. Refrigerate for a few days of freeze for up to a month. To reheat in microwave: remove from parchment paper and wrap in paper towel. Defrost in microwave and heat on high for at least 60 seconds, let stand for 2 minutes. To reheat in toaster oven/oven: Wrap in foil, preheat to 375℉ and heat for 15-20 minutes. Head to she likes milk website for more great recipes: https://shelikesmilk.com/meal-prep-breakfast-sandwiches/
Pumpkin short rib ravioli is a delicious pasta dish that is perfect for fall by combining the savory flavors of braised short ribs with the sweet, earthy taste of pumpkin. The ravioli are made from fresh pasta dough filled with a mixture of tender, shredded short ribs that have been cooked low and slow in broth with herbs and spices, and pureed pumpkin for added creaminess and flavor. For the Pasta: 2 cups flour 1 tsp salt 4 egg yolks 1/2 pumpkin purée For the Short Ribs: 1 lb beef short ribs S&P 1 tbsp butter 1 onion, chopped 3 cloves of garlic, minced 1 tbsp tomato paste 2 cups dry red wine 2 cups beef stock For the ribs: 1. Generously season ribs with salt and pepper. Preheat oven to 350 F. In a large Dutch oven over medium high heat, melt tbsp of butter and sear each side of ribs to form a nice crust, about 3 mins each side. Remove from pot and set aside. 2. Add onions and garlic to beef drippings in the pot and sauté until translucent, about 4 mins. Add 1 tbsp tomato paste and stir into onions, letting it caramelize and slightly stick to the pan, around 4 mins. 3. Add red wine and gently scrape bits from the bottom of the pan, add beef stock and return ribs to the pot. Cover with a lid and bake for 2.5-3 hrs. Ribs should fall off the bone and be very tender. Shred with a knife and fork and spoon juices over the beef to keep moist. For the pasta: 1.On a clean surface, pile your flour and make a well in the center. Add eggs + pumpkin. Using a fork, carefully drag the inside ring of flour into the center and mix to gradually incorporate all flour. Use a dough cutter or your hands to knead as dough begins to form. 2. Once dough is completely mixed, cut in two parts and begin rolling both pieces (individually) on a floured surface (add flour to rolling pin) to as thin as you can get them. 3. Use your ravioli cutter to measure how far you need to space out the filling. Arrange quarter sized amounts of shredded beef evenly spaced on the bottom ravioli sheet. Once full, lay the top sheet over top and stamp out your raviolis. Combine dough scraps and re roll to make more raviolis until you’ve used it all. 5. Boil for about 2-3 minutes and strain. Enjoy!