Beef Birria Tacos Juicy Beef Birria Tacos with Consomé for Dipping Ingredients: For the Birria: 3 lbs beef chuck roast or short ribs, cut into chunks 3 dried guajillo chiles 2 dried ancho chiles 2 dried pasilla chiles 1 tbsp oil 1 medium onion, quartered 5 garlic cloves 1 large tomato, quartered 1 tbsp apple cider vinegar 1 tsp ground cumin 1 tsp dried oregano 1/2 tsp ground cinnamon 1/4 tsp ground cloves 1 bay leaf Salt and pepper to taste 4 cups beef broth For the Tacos: 12 small corn tortillas 1 1/2 cups shredded Oaxaca or mozzarella cheese Chopped white onion, for garnish Chopped cilantro, for garnish Lime wedges, for serving Directions: Toast the dried chiles in a dry pan for 1–2 minutes until fragrant. Remove stems and seeds, then soak in hot water for 15 minutes. In a large pot, heat oil and sauté onion, garlic, and tomato until softened. Transfer to a blender. Add soaked chiles, vinegar, cumin, oregano, cinnamon, cloves, salt, and pepper to the blender. Blend until smooth. Return the beef to the pot. Pour the sauce over the meat. Add bay leaf and beef broth. Bring to a simmer. Cover and cook on low for 3 hours, or until beef is fall-apart tender. Remove beef, shred it, and return to the pot. Reserve the broth (consomé) for dipping. To assemble tacos: Heat a skillet over medium heat. Dip each tortilla in the consomé, place in the pan, and top with cheese and shredded beef. Fold and crisp each side for 2–3 minutes until golden. Serve tacos with onion, cilantro, and lime, plus a bowl of consomé for dipping. Prep Time: 25 minutes | Cooking Time: 3 hours | Total Time: 3 hours 25 minutes Kcal: 520 kcal | Servings: 6 servings #birriatacos #tacotuesday #beeftacos #mexicanfood #authenticbirria #tacorecipe #homemadetacos #slowcookedbeef #cheesytacos #dippingtacos #birriaconsome #mexicancomfortfood #foodieapproved #streetfoodstyle #beefbirria #crispycheesytacos #spicybirria #slowcookingrecipes #dinnerideas #latinflavors These Beef Birria Tacos are next-level delicious Fall-apart tender meat, crispy cheese crust, and that rich consomé dip… your taste buds are in for a ride!

Swiss Zürcher Geschnetzeltes – Creamy Veal with Rösti A Zürich classic: sliced veal in a creamy white wine and mushroom sauce, served with crispy potato rösti. Ingredients (Serves 2): * 300g veal, thinly sliced * 100g mushrooms, sliced * 1 onion, finely chopped * 150ml white wine * 100ml cream * 1 tbsp flour * Butter, salt, pepper, parsley * Rösti or mashed potatoes to serve Instructions: 1. Sauté veal quickly in butter, remove. 2. In same pan, cook onion and mushrooms. Add flour, then deglaze with white wine. 3. Add cream and simmer to thicken. Return veal to pan, season. 4. Serve hot with rösti and parsley. Swiss Tip: Don’t overcook the veal — it's meant to be tender and just-done.

ULTRA VEGGIE GARDEN DEEP DISH Ingredients: 1 deep-dish pizza crust 1 cup marinara sauce 1 cup mixed bell peppers, sliced 1 cup mushrooms, sliced 1/2 cup red onions, sliced 1/2 cup zucchini, sliced 1 ½ cups shredded mozzarella Fresh basil or oregano 2 cloves garlic, minced Salt & pepper to taste Instructions: 1⃣ Sauté garlic and veggies lightly to soften. 2⃣ Spread marinara on crust, layer sautéed veggies. 3⃣ Top with mozzarella and herbs. 4⃣ Bake at 375°F (190°C) for 25-30 min until cheese melts and edges crisp. 5⃣ Serve hot with fresh herbs sprinkled on top. Prep: 20 min | Cook: 30 min | Total: 50 min | Serves: 4

Vanilla Ice Cream Classic Creamy Vanilla Bean Ice Cream Ingredients: 2 cups heavy cream 1 cup whole milk 3/4 cup granulated sugar 1 vanilla bean, split and scraped (or 2 teaspoons pure vanilla extract) 5 large egg yolks Pinch of salt Directions: In a medium saucepan, combine the heavy cream and whole milk. Scrape the seeds from the vanilla bean into the milk mixture and add the pod as well. (If using extract, don’t add it yet.) Heat over medium heat until the mixture is hot and steaming but not boiling. Remove from heat and let it steep for 15 minutes. In a mixing bowl, whisk together the egg yolks, sugar, and salt until the mixture is pale and thick. Slowly pour about 1/2 cup of the warm milk into the egg yolk mixture while whisking to temper the eggs. Pour the tempered yolk mixture back into the saucepan with the remaining milk and cream. Cook over medium heat, stirring constantly, until the custard thickens and coats the back of a spoon (170–175°F / 77–80°C). Do not let it boil. Remove from heat, strain through a fine-mesh sieve into a clean bowl, and discard the vanilla pod. If using vanilla extract, stir it in now. Cool to room temperature, then cover and refrigerate for at least 4 hours or overnight. Churn the chilled base in an ice cream maker according to the manufacturer’s instructions. Transfer to an airtight container and freeze for at least 4 hours before serving. Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 6 hours 30 minutes (includes chilling and freezing) Kcal: 290 kcal | Servings: 6 servings #vanillaicecream #classicdessert #homemadeicecream #vanillabean #custardicecream #frozentreats #icecreamlover #summerdesserts #vanillarecipe #homemadedesserts #dessertideas #icecreamrecipe #creamyicecream #richflavor #easyicecream #frozencustard #vanillaflavored #sweettooth #scoopofjoy #icecreamlove Pure, creamy, and classic —this Vanilla Bean Ice Cream is the real deal. Homemade never tasted this smooth!

SUPREME JALAPEÑO POPPER DEEP DISH Ingredients: 4 jalapeños, seeded & chopped 1 cup cream cheese, softened 1 cup shredded cheddar cheese 6 strips cooked bacon, crumbled 1 deep-dish crust or bread base 2 cloves garlic, minced Salt & pepper to taste Optional: chopped green onions Instructions: 1⃣ Mix cream cheese, cheddar, jalapeños, bacon, garlic, salt & pepper. 2⃣ Spread mixture evenly over crust. 3⃣ Bake at 375°F (190°C) for 20-25 min until bubbly and golden. 4⃣ Garnish with green onions, serve hot and spicy! Prep: 15 min | Cook: 25 min | Total: 40 min | Serves: 4