@qur.l0: #ناصر_الحميد #ربي_اني_مسني_الضر_وانت_ارحم_الراحمين #اللهم_صلي_على_نبينا_محمد #لاحول_ولا_قوة_الا_بالله

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Sunday 17 March 2024 06:56:20 GMT

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Noonn :

أسماء الله الحسنى 99اذكر واحد فقط

2024-03-17 16:30:08

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🕊🤍 :

يارب اشفيني من التصلب اللويحي

2024-03-17 10:02:28

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Sohaila Mosaad :

ربى انى مسنى الضر وانت ارحم الراحمين

2025-03-23 01:10:41

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🦬 BISON BIRRIA TACOS 🌮 FULL RECIPE ⬇️ I had no idea what to do with this thing since I’d never made one before. But I couldn’t disappoint my people over at @memphisranch so tacos it was! Because, well…you can never go wrong with tacos, and these things did not disappoint! INGREDIENTS: 3 lbs meat. I used the osso bucco from Memphis Ranch Salt VEGETABLES: 5 carrots 5 stalks celery 1/3 head cabbage 15 Brussels sprouts 2 oranges and 1 lemon juiced 10 cloves garlic 1 container cherry tomatoes 1 tbsp balsamic vinegar 1 tbsp Worcestershire sauce 4 cups beef broth Salt and pepper to taste TACOS: Tortillas Shredded cheese Cilantro Red onions DIRECTIONS: 1.) Generously salt your meat. Sear meat over high heat on all sides. Remove from pan and set aside 2.) Prepare all your veggies. Pour in liquid. Place over medium heat and bring to a simmer. Preheat oven to 225°F 3.) Nestle meat into liquid. Place lid on top and roast in oven until meat is tender and veggies are fully cooked…about 4 hours. 4.) Remove from oven and remove roast from pan. Allow to rest & cool. Scoop out about two cups total of veggies and liquid. Blend until smooth. This is your “birria” sauce 5.) Shred meat. Heat a griddle to medium heat. Dip tortillas into sauce, then lay sauce side down on griddle. Add cheese to half, meat, a small scoop of sauce, cilantro, onions, more cheese, then fold over and close. Cook one side, then flip and cook other side. 6.) Repeat until done. Serve with birria sauce, sour cream, hot sauce, etc! #bison #bisonideas #thorshammer #ossobucco #tacos #birriatacos #birria

🦬 BISON BIRRIA TACOS 🌮 FULL RECIPE ⬇️ I had no idea what to do with this thing since I’d never made one before. But I couldn’t disappoint my people over at @memphisranch so tacos it was! Because, well…you can never go wrong with tacos, and these things did not disappoint! INGREDIENTS: 3 lbs meat. I used the osso bucco from Memphis Ranch Salt VEGETABLES: 5 carrots 5 stalks celery 1/3 head cabbage 15 Brussels sprouts 2 oranges and 1 lemon juiced 10 cloves garlic 1 container cherry tomatoes 1 tbsp balsamic vinegar 1 tbsp Worcestershire sauce 4 cups beef broth Salt and pepper to taste TACOS: Tortillas Shredded cheese Cilantro Red onions DIRECTIONS: 1.) Generously salt your meat. Sear meat over high heat on all sides. Remove from pan and set aside 2.) Prepare all your veggies. Pour in liquid. Place over medium heat and bring to a simmer. Preheat oven to 225°F 3.) Nestle meat into liquid. Place lid on top and roast in oven until meat is tender and veggies are fully cooked…about 4 hours. 4.) Remove from oven and remove roast from pan. Allow to rest & cool. Scoop out about two cups total of veggies and liquid. Blend until smooth. This is your “birria” sauce 5.) Shred meat. Heat a griddle to medium heat. Dip tortillas into sauce, then lay sauce side down on griddle. Add cheese to half, meat, a small scoop of sauce, cilantro, onions, more cheese, then fold over and close. Cook one side, then flip and cook other side. 6.) Repeat until done. Serve with birria sauce, sour cream, hot sauce, etc! #bison #bisonideas #thorshammer #ossobucco #tacos #birriatacos #birria

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