@chahr.867: #Quran#القران_الكريم_راحة_نفسية😍🕋 #islamic_media #القران_الكريم_راحه_سمعك_القران💙🎧 #QuranAlkarim

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Al_Quran__History909 :

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Replying to @jannat_official.01 تو آ جائے تو دل کی دنیا بس جائے گی 😍💯❤️ #foryou #jannat___rajput #foryoupage #fypシ゚ @💫ᴶᵃⁿⁿᵃᵗ⁻ʷʳⁱᵗᵉˢ✍🏻 @🌹Noor-rajput official🌹

Part 4 💀 Some people are afraid of ghosts. Military police are afraid of whatever nonsense is about to roll up to the gate. Stream Checkpoint Charlie on VET Tv. #CheckpointCharlie #VETTv #MilitaryHumor #MilitaryPolice #VeteranComedy

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Rest in Peace, Kwame Dzokoto. Your legacy and laughter will never be forgotten. Sleep well, legend. 🇬🇭🙏🏾 #kwamedzokoto #Rip #efiewura #efiewuraseries

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Craving restaurant-quality Mexican beef birria? This authentic Birria de Res recipe delivers ultra-juicy, fall-apart tender shredded beef braised in a deeply savory, rich red chile broth (consommé). Learn how to make the ultimate comfort food perfect for traditional stew bowls or dipping crispy quesabirria tacos. Ingredients The Meat & Aromatics • 3 lbs beef chuck roast, cut into 3-inch chunks • 2 lbs bone-in beef short ribs (adds incredible depth to the broth) • 1 large white onion, quartered • 1 whole head of garlic, top sliced off • 2-3 dried bay leaves • 1 tbsp vegetable or avocado oil • Salt and black pepper to taste The Authentic Chile Adobo Sauce • 6 dried guajillo chiles, stems and seeds removed • 3 dried ancho chiles, stems and seeds removed • 3 dried chiles de árbol (optional for a spicy kick) • 2 medium Roma tomatoes, chopped • 2 tbsp apple cider vinegar • 1 tsp ground cumin • 1 tsp dried Mexican oregano • ½ tsp ground cinnamon • ¼ tsp ground cloves • 4 cups beef broth (plus extra to thin sauce) Toppings & Serving • Fresh cilantro, finely chopped • White onion, finely diced • Fresh lime wedges • Warm corn tortillas Step-by-Step Instructions 1. Rehydrate the Chiles Bring a medium pot of water to a boil. Remove from heat and add your deseeded guajillo, ancho, and árbol chiles. Let them steep and soften for 15 minutes. 2. Sear the Beef Pat the chuck roast and short ribs dry and season generously with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat. Sear the meat in batches for 3-4 minutes per side until a deeply browned crust forms. Remove meat and set aside. 3. Blend the Adobo Base Transfer the softened chiles into a high-powered blender using a slotted spoon. Add the tomatoes, apple cider vinegar, cumin, oregano, cinnamon, cloves, half of the quartered onion, and 2 cups of the beef broth. Blend on high until the sauce is completely velvety smooth. 4. Braise Low & Slow Return the seared beef chunks to the Dutch oven. Strain your chile sauce through a fine-mesh sieve directly over the meat to remove any remaining pepper skins. Toss in the remaining onion, head of garlic, bay leaves, and the rest of the beef broth. Bring to a gentle boil, then cover tightly with a lid, reduce heat to low, and simmer for 3 to 3.5 hours until the beef is meltingly tender. 5. Shred and Serve Carefully remove the beef to a large cutting board and shred using two forks, discarding any bones or excess gristle. Skim the vibrant red oil from the top of the broth into a bowl—save this

Craving restaurant-quality Mexican beef birria? This authentic Birria de Res recipe delivers ultra-juicy, fall-apart tender shredded beef braised in a deeply savory, rich red chile broth (consommé). Learn how to make the ultimate comfort food perfect for traditional stew bowls or dipping crispy quesabirria tacos. Ingredients The Meat & Aromatics • 3 lbs beef chuck roast, cut into 3-inch chunks • 2 lbs bone-in beef short ribs (adds incredible depth to the broth) • 1 large white onion, quartered • 1 whole head of garlic, top sliced off • 2-3 dried bay leaves • 1 tbsp vegetable or avocado oil • Salt and black pepper to taste The Authentic Chile Adobo Sauce • 6 dried guajillo chiles, stems and seeds removed • 3 dried ancho chiles, stems and seeds removed • 3 dried chiles de árbol (optional for a spicy kick) • 2 medium Roma tomatoes, chopped • 2 tbsp apple cider vinegar • 1 tsp ground cumin • 1 tsp dried Mexican oregano • ½ tsp ground cinnamon • ¼ tsp ground cloves • 4 cups beef broth (plus extra to thin sauce) Toppings & Serving • Fresh cilantro, finely chopped • White onion, finely diced • Fresh lime wedges • Warm corn tortillas Step-by-Step Instructions 1. Rehydrate the Chiles Bring a medium pot of water to a boil. Remove from heat and add your deseeded guajillo, ancho, and árbol chiles. Let them steep and soften for 15 minutes. 2. Sear the Beef Pat the chuck roast and short ribs dry and season generously with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat. Sear the meat in batches for 3-4 minutes per side until a deeply browned crust forms. Remove meat and set aside. 3. Blend the Adobo Base Transfer the softened chiles into a high-powered blender using a slotted spoon. Add the tomatoes, apple cider vinegar, cumin, oregano, cinnamon, cloves, half of the quartered onion, and 2 cups of the beef broth. Blend on high until the sauce is completely velvety smooth. 4. Braise Low & Slow Return the seared beef chunks to the Dutch oven. Strain your chile sauce through a fine-mesh sieve directly over the meat to remove any remaining pepper skins. Toss in the remaining onion, head of garlic, bay leaves, and the rest of the beef broth. Bring to a gentle boil, then cover tightly with a lid, reduce heat to low, and simmer for 3 to 3.5 hours until the beef is meltingly tender. 5. Shred and Serve Carefully remove the beef to a large cutting board and shred using two forks, discarding any bones or excess gristle. Skim the vibrant red oil from the top of the broth into a bowl—save this "liquid gold" to fry your corn tortillas if making tacos! Serve the shredded beef in shallow bowls drenched in the rich, hot consommé broth. Top generously with diced raw white onion, fresh cilantro, and a heavy squeeze of lime juice. Suggested Pairings To round out your meal, pair this rich and savory birria with these traditional Mexican sides and refreshing drinks: Sides • Mexican Red Rice (Arroz Rojo): A classic fluffy rice cooked in a light tomato-garlic broth to absorb the extra consommé. • Refried Frijoles de la Olla: Creamy, pinto beans seasoned with epazote or onion to cut through the richness of the beef. • Elote or Esquites: Charred street corn slathered in cotija cheese, lime, and chili powder for a sweet, smoky contrast. • Pickled Red Onions: Tangy, quick-pickled onions with a splash of apple cider vinegar to bring brightness and crunch to the heavy meat. #beefbirria #comfortfood #beefrecipe #mexicanfood #homecooking Follow for more recipes.

Anak muda dengan impian nya 🤩🤩🤲 (boleh req🙌) #dutadiesel_id #impian #impiananakmuda #suatusaatnanti #mimpi #cumidaratdiesel #fortuner #rumahimpian #mobilimpian #2gdfortuner #fortunerdiesel #sukses #suksesmuda #sawit #lahansawit #impianku #masukberandafyp

Anak muda dengan impian nya 🤩🤩🤲 (boleh req🙌) #dutadiesel_id #impian #impiananakmuda #suatusaatnanti #mimpi #cumidaratdiesel #fortuner #rumahimpian #mobilimpian #2gdfortuner #fortunerdiesel #sukses #suksesmuda #sawit #lahansawit #impianku #masukberandafyp

AHADI #tanzaniantiktok🇹🇿 #kenyantiktok🇰🇪

AHADI #tanzaniantiktok🇹🇿 #kenyantiktok🇰🇪

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