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@lasskemo1: When the Abusive Girlfriend Doesn't Think She's Abusive #copsoftiktok #policeofficer #police #cops

GATOR LAND
GATOR LAND
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Region: US
Sunday 06 April 2025 13:40:13 GMT
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controlledchaos6
Verboten Chaos :
😂😂😂
2025-04-06 16:09:29
1
hydes_bp
HYDES_bp :
I love seeing people acting all big and bad get put in cuffs and they start talking real fast! 🤣🤣🤣
2025-09-15 00:38:15
1
jaimelievanos0
WICKEDWAYZ CALIFAS :
Quick 180
2025-04-06 14:42:35
2
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🌮 Birria Quesatacos — Detailed Recipe Ingredients For the Birria Beef 2½–3 lb beef chuck roast, cut into large chunks 4–5 dried guajillo chilies 2–3 dried ancho chilies 2 dried árbol chilies — optional, for extra heat 1 small onion, roughly chopped 5 garlic cloves 2 tbsp tomato paste 1 tsp ground cumin 1 tsp dried oregano ½ tsp smoked paprika ¼ tsp ground cinnamon 2 bay leaves 2 tbsp apple cider vinegar 3–4 cups beef broth 1½ tsp salt ½ tsp black pepper 1 tbsp cooking oil For the Quesatacos 10–12 small corn tortillas 2 cups shredded Oaxaca, Monterey Jack, or mozzarella cheese Cooked shredded birria beef Birria consommé, for dipping Finely diced white onion Fresh cilantro Lime wedges Instructions 1. Prepare the chilies 1. Remove the stems and seeds from the dried guajillo and ancho chilies. 2. Toast them in a dry skillet for about 20–30 seconds per side. Don't burn them. 3. Place the toasted chilies in hot water and soak for 10–15 minutes until softened. 2. Make the birria sauce 1. Add the softened chilies to a blender. 2. Add onion, garlic, tomato paste, cumin, oregano, paprika, cinnamon, apple cider vinegar and about 1 cup beef broth. 3. Blend until completely smooth. 4. If needed, strain the sauce for an extra-smooth consommé. 3. Brown the beef 1. Pat the beef dry and season generously with salt and black pepper. 2. Heat oil in a large heavy pot over medium-high heat. 3. Brown the beef on all sides. Work in batches if necessary. 4. Pour the blended chili sauce over the browned beef. 5. Add the remaining beef broth and bay leaves. 4. Cook the birria Cover and simmer on low for 2½–3½ hours, until the beef is extremely tender and easily pulls apart with a fork. Alternatively, cook covered in a 325°F / 165°C oven for about 3–3½ hours. Remove the beef and shred it with two forks. Return some of the shredded beef to the consommé and keep the broth hot. 5. Make the crispy quesatacos 1. Heat a skillet or griddle over medium heat. 2. Dip a corn tortilla lightly into the layer of fat floating on top of the birria consommé. 3. Place the tortilla on the hot skillet. 4. Sprinkle a generous layer of shredded cheese over half or the entire tortilla. 5. Add shredded birria beef. 6. Fold the tortilla in half. 7. Cook for 2–3 minutes per side, pressing gently, until the tortilla becomes golden and crispy and the cheese melts completely. 6. Serve Top the tacos with: Diced white onion Fresh cilantro A squeeze of lime Serve immediately with a bowl of hot birria consommé on the side for dipping. 🌮🔥
🌮 Birria Quesatacos — Detailed Recipe Ingredients For the Birria Beef 2½–3 lb beef chuck roast, cut into large chunks 4–5 dried guajillo chilies 2–3 dried ancho chilies 2 dried árbol chilies — optional, for extra heat 1 small onion, roughly chopped 5 garlic cloves 2 tbsp tomato paste 1 tsp ground cumin 1 tsp dried oregano ½ tsp smoked paprika ¼ tsp ground cinnamon 2 bay leaves 2 tbsp apple cider vinegar 3–4 cups beef broth 1½ tsp salt ½ tsp black pepper 1 tbsp cooking oil For the Quesatacos 10–12 small corn tortillas 2 cups shredded Oaxaca, Monterey Jack, or mozzarella cheese Cooked shredded birria beef Birria consommé, for dipping Finely diced white onion Fresh cilantro Lime wedges Instructions 1. Prepare the chilies 1. Remove the stems and seeds from the dried guajillo and ancho chilies. 2. Toast them in a dry skillet for about 20–30 seconds per side. Don't burn them. 3. Place the toasted chilies in hot water and soak for 10–15 minutes until softened. 2. Make the birria sauce 1. Add the softened chilies to a blender. 2. Add onion, garlic, tomato paste, cumin, oregano, paprika, cinnamon, apple cider vinegar and about 1 cup beef broth. 3. Blend until completely smooth. 4. If needed, strain the sauce for an extra-smooth consommé. 3. Brown the beef 1. Pat the beef dry and season generously with salt and black pepper. 2. Heat oil in a large heavy pot over medium-high heat. 3. Brown the beef on all sides. Work in batches if necessary. 4. Pour the blended chili sauce over the browned beef. 5. Add the remaining beef broth and bay leaves. 4. Cook the birria Cover and simmer on low for 2½–3½ hours, until the beef is extremely tender and easily pulls apart with a fork. Alternatively, cook covered in a 325°F / 165°C oven for about 3–3½ hours. Remove the beef and shred it with two forks. Return some of the shredded beef to the consommé and keep the broth hot. 5. Make the crispy quesatacos 1. Heat a skillet or griddle over medium heat. 2. Dip a corn tortilla lightly into the layer of fat floating on top of the birria consommé. 3. Place the tortilla on the hot skillet. 4. Sprinkle a generous layer of shredded cheese over half or the entire tortilla. 5. Add shredded birria beef. 6. Fold the tortilla in half. 7. Cook for 2–3 minutes per side, pressing gently, until the tortilla becomes golden and crispy and the cheese melts completely. 6. Serve Top the tacos with: Diced white onion Fresh cilantro A squeeze of lime Serve immediately with a bowl of hot birria consommé on the side for dipping. 🌮🔥
❤️#franciscolachowski #chicolachowski #chicolachowskiedit #chicoedit #prime
❤️#franciscolachowski #chicolachowski #chicolachowskiedit #chicoedit #prime


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