20 Offally Great Recipes

H A H E P L C K ?

A self proclaimed picky eater Chef James Barry ate a PB J sandwich for lunch every day until he was 15 years old He didn t eat his first taco until college Pizza and popcorn were regular staples in his diet rounded out by candy fast food and microwave meals

That is until he learned food could heal In his early 20 s James began to make simple shifts in his diet and lifestyle that had a profound effect on his quality of life Enamored by the power good food has to transform lives communities and the environment James went on to build a career in the culinary field and became known for his ability to make comfort foods healthy without sacrificing on taste He spent years cooking delicious and nutritious meals for a number of well known celebrities and billionaires including Tom Cruise

But it was his youngest daughter s life threatening illness that was James motivation to create Pluck Severely ill with the Shiga toxin she lost so much weight she was left looking like skin and bones It was a truly frightening time where James and his wife struggled to get their daughter the nutrients she needed to help her body heal

Fortunately James daughter survived and today is a vibrant healthy child But this experience left James wanting to create a functional food product that anyone could eat and benefit from without requiring them to adopt new habits or step outside of their comfort zone

That s exactly what Pluck is nutrition in a pinch No need to adopt new habits Simply sprinkle Pluck as you cook or to your finished dish to instantly transform any food into a delicious tasting superfood

Katie Holmes Ron Burkle and Gerard Butler

Nicknamed nature s multivitamin organ meats are one of the most nutrient dense foods on the planet

Even just one serving of organ meats can provide you with the daily recommended value of many vitamins and minerals you may otherwise struggle to consume including

Vitamin A

Vitamin B12

Vitamin D

Iron

Copper

Zinc

Folate

CoQ10

And the vitamins and minerals in organ meats are bioavailable meaning they are more easily absorbed and accessed by our bodies and when consumed on a regular basis can support cardiovascular health joint health immune function energy and much more

Sadly most of us aren t getting enough or any organ meats in our diet And what s more an estimated 92 of Americans are deficient in one or more key vitamins or minerals

Pluck solves this by offering the first ever organ based seasoning that enhances everything you eat both in flavor and in function

We believe good food has the power to fuel our future We are committed to providing you nourishing foods made out of only the highest quality whole food ingredients

We believe good food has the power to bring people together which is why we specialize in creating accessible functional foods that are friendly to most diets including Paleo Keto Carnivore and AIP and that even the pickiest of eaters will love

We believe good food has the power to heal not only our bodies but our environment too Eating nose to tail helps reduce waste and our products feature organic ingredients and grass fed grass finished organs from cows raised on regenerative farms Additionally our packaging has been specifically designed to minimize our carbon footprint

The Pluck Promise

1 tablespoon ghee or coconut oil

1 2 cups organic popcorn kernels

2 tablespoons melted butter or olive oil

2 teaspoons Pluck seasoning

Toss popcorn well and generously add Pluck until well coated 1

Melt ghee in 5 quart pot over medium heat Add 2 kernels in the ghee and cover When the kernels pop this means the ghee is hot enough add the rest of the popcorn to the pot cover and leave on heat for about 3 minutes or until popping has subsided

Remove pot from heat pouring popcorn into an appropriate size bowl

Melt the butter in the still warm pot Once melted or if using olive oil distribute evenly over popcorn

Add 1 Tablespoon of ghee to a large fry pan over medium heat Add the diced onions and cook until lightly brown about 2 minutes

Add celery carrots and garlic and continue to cook until soft Cover pan if necessary to steam but do not let the vegetables burn

Add liver and cook through flipping after 1 minute Don t overcook Cooks very quickly Okay if it is still slightly pink inside since it will continue to cook off the pan

EAS & DELICIOUS LI ER PAT

1 onion diced

1 celery stalk diced

2 carrots diced see notes below

2 3 garlic cloves rough chopped

1 tablespoon Tablespoon ghee

8 12 ounces liver beef sheep yak

2 3 tablespoons butter

Pluck seasoning to taste

Lemon juice to taste

Fresh herbs like rosemary or thyme optional

*The carrot is for something sweet You can also use peeled sweet potato butternut squash or apple About 1 overflowing cup

Pour live and vegetables into a food processor Add 2 Tablespoons butter and Pluck Blend until smooth If needed add more butter to make smoother You can add a teaspoon of lemon juice at a time to brighten the flavor if desired Add salt or more Pluck if necessary too

Once paté is to desired texture and taste pour into small serving size ramekins Over a towel tap the ramekins to pack the paté and ensure no air bubbles

Melt the remaining butter in a pan and pour the butter over each ramekin to coat the top of the paté

Ensure the tops are covered and pour excess over the next ramekin or back into the pot Coat every ramekin This is a fat cap and will help preserve the paté when freezing it and will add flavor when serving

Garnish with a dried herb if desired and place in fridge if eating within the next two days Place in an airtight container if freezing Will last for up to 3 months in the freezer

Several pounds bones enough to fill the size pot you re using See note above filtered water enough to fill the pot you re using n

3 4 teaspoons apple cider vinegar

use 1 teaspoon per 4 qt water

Pluck seasoning to taste

For a rich colored flavorful broth broil the bones in the oven until lightly browned For the bones you can mix and match animals or stick to one We collect bones over the month from our meals ie whole roasted chicken and store them in an airtight container in the freezer until we have enough to fill the stock pot

Place the bones and vinegar into the stock pot Cover with filtered water leaving about 2 inches of space from the top You ll want a large pot for this recipe I recommend at least a 12 qt stock pot

Bring to a boil and skim any foam off the top The foam is just any impurities coming out of the bones Sometimes it s there sometimes it isn t Due to the long simmer times between 12 48 hours you ll want access to a safe heat source I use a portable electric burner I do not recommend using a gas stovetop unattended

Reduce the heat on your stove to the lowest possible and gently simmer your broth for at least 12 hours up to 48 hours The rule of thumb is the bigger the bones the longer you need to simmer your broth Make sure not to cook the broth at too high a temperature It will denature some of the proteins Keep the pot covered to limit loss of water

Strain out the bones and either use immediately or store in a big glass jar in your fridge

Do not place lid on jar until broth is fully cooled

Use the broth when making grains or drink it like you would a cup of tea Add a pinch of Pluck to your sipping broth for added nutrients and flavor

ROA ED BONE MARRO B ER

E

2 Marrow bones cut long should result in

4 halved bones

1 stick grass fed butter

n g e d i e n D

teaspoon sea salt

1 bulb garlic

1 bunch parsley

2 teaspoons Pluck Pure

Pre heat the oven to 450 degrees F

Sprinkle bones with sea salt

Trim the top ½ off the top of your garlic bulb just enough to expose the cloves

Place the bones and garlic bulb on a baking sheet and roast for 15 minutes

Remove the bones from the oven Let rest for 5 minutes Reduce the oven temperature to 400 and let the garlic continue to cook for another 15 minutes

Scrape the marrow from the bone canal and place into a small bowl

Remove the garlic from the oven and let cool Garlic should be golden and caramelized Squeeze the garlic into a marrow bowl Add the Pluck Pure

Melt the butter over low medium heat Mix in marrow garlic Pluck and parsley

Pour butter mixture into a glass or stainless steel bowl Let rest for 15 minutes in the fridge until slightly firm

Remove from the fridge and whip with a hand held mixer Store in a glass jar or transfer to cling wrap twisting the sides to hold form Let cool firm completely in the refrigerator Slice when needed

Fill an instant pot or slow cooker with onions tongue and stew meat if using tomatoes garlic bay leaves thyme and 2 tablespoons salt

If slow cooking cook for 3 hours

If using instant pot cook for 90 minutes Tongue should be soft and tender with the outer layer peeling off

3

Remove tongue and bay leaves from the pot

Discard the bay leaves

Place the rest of the pot contents into a blender Blend until smooth and then pour into a medium pot

Place pot on stove top over high heat to reduce the water content The sauce will thicken as it reduces Reduce the pot but about half

4

While the sauce is reducing place tongue on a cutting board

Remove the outer layer and discard Chop or shred the meat

5

Add some more salt to taste and place shredded meat on baking tray

Place tray under broiler to crisp for 5 7 minutes minutes

Keep an eye on the meat to ensure it doesn t burn

Place crispy meat in a bowl Toss in an appropriate amount of the reduced sauce from the pot Mix well sprinkle with 1 2 tablespoons Pluck seasoning and serve with the taco add ons that fit your palate 1 2

Soften the tortillas on the stove top in a dry pan about 5 10 seconds per side

ONG E ACO

1 grass fed Parker Pastures beef tongue sizes will vary If under a pound add some beef stew meat to increase amount to 2 lbs link in recipe notes to purchase

2 large onions peeled and sliced

1 Can 14 5 ounces organic fire roasted diced tomatoes get the one with green chilis if you want some spiciness

3 cloves garlic peeled and crushed

2 bay leaves

1 tablespoon thyme

2 tablespoons salt

8 10 corn tortillas

1 tablespoons Pluck seasoning

diced avocados

shredded cheese

sour cream

diced red onion

minced cilantro

diced jicama

cultured vegetables

pickled radish and or onions

diced beets

salsa of choice

ng edien

1 tablespoon bacon fat or avocado oil

8 ounces spicy pork sausage casings removed

1 large onion chopped about 2 ½ cups

1 large jalepeño seeds removed minced about ⅓ cup

2 large ribs celery diced about cup

1 medium red bell pepper seeded and diced about 1 cup

Fine sea salt and freshly ground black pepper

3 garlic cloves minced 1 Tablespoon

1 1 2 pounds ground bison ancestral blend or regular

1 tablespoon chili powder

1 tablespoon dried oregano

1 tablespoon Pluck seasoning

1 1 2 teaspoons ground cumin

1 4 ground cinnamon

115 ounces can fire roasted diced tomatoes

2 tablespoons tomato paste

1 tablespoon coconut aminos

1 cup beef or chicken bone broth

1 tablespoon lime juice or cider vinegar

1 4 honey optional

Toppings Diced avocado shredded chedda sour cream diced radishes cilantro or other toppings optional

Di ec ion

breaking up the meat and stirring with a 1 2

Melt the bacon fat in a large Dutch oven over medium heat Add the sausage and cook for 5 to 7 minutes breaking it up with a wooden spoon and stirring until the sausage is cooked through and golden in spots and the fat has rendered Add the onion jalapeño celery and bell pepper Sprinkle with salt and pepper and cook for 6 to 8 minutes stirring until tender

Add the garlic sauté for about 1 minute until fragrant

Add the bison Season generously with salt and pepper and cook for 6 to 8 minutes

wooden spoon until cooked through Add the chili powder oregano cumin Pluck and cinnamon cook for 1 to 2 minutes stirring until the spices are well incorporated and fragrant

Add the tomatoes tomato paste coconut aminos and broth cook stirring and pulling up browned bits off the bottom of the pot Bring just to a light boil then reduce the heat to low and bring to a simmer Cover and simmer for 30 minutes

Stir the lime juice and optional honey into the chili Taste and season with salt pepper and more Pluck if desired

Serve with the toppings if desired or let cool cover and refrigerate to serve later Rewarm on the stove over medium low heat

ng edien

1 2 cups of pork liver patê

1 2 cups of pork panko

1 2 cups of shredded cheese

1 egg

2 tablespoons of chipotle sauce

1 2 teaspoons of pink salt

1 4 teaspoons of black pepper

1 tablespoon Pluck Seasoning

Di ec ion

Preheat the oven at 350F

In a food processor add all the ingredients and pulse until everything is fully incorporated

Using a cookie scooper creates 12 nuggets and place them in a baking tray

Bake for 20 minutes

MAC & CHICKEN HEA

ng edien

Offal

1 2 pounds Chicken Hearts

organic is preferred

2 teaspoons Spicy Pluck

1 3 cups liquid aminos

1 4 cups apple cider vinegar

1 8 cups Worcestershire

1 2 tablespoons minced garlic depending on preference

Di ec ion

Mac

2 cups elbow macaroni

2 cups cauliflower florets

2 cups raw cheese cheddar or other blends

1 2 cups raw or whole milk

1 tablespoon minced garlic

1 tablespoon bone marrow butter or regular butter

1 teaspoon Spicy Pluck

Cracked black pepper to taste

Pink Himalayan Salt to taste

Clean your hearts by trimming excess fat and any remaining ventricles

Slice in half long ways

Mix together the liquid aminos, apple cider vinegar, Worcestershire and garlic

Marinade your chicken hearts for a minimum of 2 hours I usually let mine sit in the fridge overnight

Preheat smoker to 225 F

Slide your hearts onto metal skewers and coat them with Spicy Pluck

Place skewers on the smoker and let cook for 90 minutes

Bring 2 cups of chopped cauliflower florets to boiling and let cook till soft

Drain, and blend into a puree

Shred 2 cups of raw cheese of your choice

In a large pot, slowly bring cheese, milk, garlic, Spicy pluck, and pureed cauliflower to melt

Mix together and add salt pepper to taste

Add in 2 cups of cooked elbow macaroni

Top with smoked hearts, extra shredded cheese, and any additional spices

Enjoy!

Tip: Start cooking your mac with about 20 minutes left on the smoker and your hearts will be ready right when your mac is done

Bring juice apple cider vinegar and honey to medium heat

Thoroughly whisk in the gelatin, one tbsp at a time If you add the gelatin too quickly, it will clump and become unusable

Once thoroughly mixed, remove the mixture from the stove

Pour into a glass pan or silicone gummy molds

Cool in the freezer for 5 7 minutes these set super fast! Remove from the freezer and either pop out of the mold or cut into cubes Enjoy!

Tip: This recipe is super versatile and you can get as creative with it as you d like Feel free to experiment with various juices

teas coffee cream fruit purees whatever taste profiles you like

4 tablespoons grass fed gelatin

1 cup juice of your choice I used elderberry

1 4 cups apple cider vinegar

1 2 cups honey

1 teaspoon Pure Pluck

CHICKEN HEA EE

ng edien

1 2 pounds organic chicken hearts, halved

2 medium large organic sweet potatoes

1 2 cups organic avocado oil

1 anaheim pepper, roughly chopped

3 medium shallots, roughly chopped

2 tablespoons Pluck Seasoning

1 tablespoon nutritional yeast

1 tablespoon cracked pepper

Di ec ion

Marinate chicken hearts with 1 2 cup organic avocado oil, anaheim pepper, shallots, Pluck, nutritional yeast, and pepper

Marinate for 30 minutes up to a couple of hours

Par boil sweet potatoes until fork tender and let cool Roughly chop after cooled

In a glass or metal mixing bowl, combine marinade ingredients and sweet potatoes to make the sweet potato hash

In a heavy bottom saute pan, over medium heat, add sweet potato hash Cook until potatoes are golden brown, roughly 15 20 minutes Be sure to stir frequently to make sure nothing burns

*If you prefer your hash to be heavier on salt, be sure to salt and pepper before the mixture hits the pan This dish also pairs well with your favorite hot sauce

ng edien

1 avocado, pitted and peeled

1 2 cups fresh cilantro

1 garlic clove

2 tablespoons tahini

1 4 cups juice of 2 limes

1 small jalapeño optional

2 teaspoons Pluck Zesty Garlic seasoning

salt and pepper, to taste

1 4 cups filtered water

Di ec ion

Add all ingredients except water to a food processor Blend until smooth Gradually add in water to thin out the mixture, adding more or less water until you reach desired consistency

Serve as a dipping sauce for sweet potato fries, as a topping for burgers or tacos, or more! Store in an airtight container in the refrigerator for up to 5 days

To make sweet potato fries: Preheat the oven to 425 degrees Cut sweet potatoes into half inch thick sticks or wedges Toss in avocado oil, salt, and pepper, then bake in the oven for 45 55 minutes flipping halfway through until soft and fully cooked

If you desire a crunchier bite, you may broil for 1 2 minutes each side then let cool on a wire rack

ng edien

1 pound of nuts or seeds your choice of type

1 tablespoon melted butter, ghee, coconut oil, olive oil or avocado oil

2 3 tablespoons Pluck seasoning to taste

Di ec ion

Cover the nuts or seeds with filtered water to soak overnight

Drain water, toss with melted fat oil and Pluck seasoning until well coated

Place single layer on a tray and convection bake in oven at 225ºF for about 3 4 hours Check every hour after 2 hours until dry and crisp They should be crunchy not soft

Remove from oven, allow to cool and store in a sealed container

BEEF HEA JE K

With a sharp knife slice the heart into 1 4 inch thick strips Put strips in a glass bowl

To make marinade mix coconut aminos and apple cider vinegar together Add 1 teaspoon Pluck and mix well Pour the marinade over the heart and mix well with clean hands Ensure strips are covered fully Cover the bowl and place in the fridge to marinate overnight

Remove strips and pat them dry on a paper towel Sprinkle them with the other 2 teaspoons of Pluck Place the strips in a dehydrator to 160ºF for 10 hours Remove the jerky from the dehydrator when it is dried and has the consistency of jerky

Di ec ion

ng edien

1 pound venison ground meat May substitute with 100 grass fed ground beef bison or ancestral blend ground meat

1 egg yolk

1 2 tablespoons Pluck Zesty Garlic seasoning

1 tablespoon cassava flour optional but enhances flavor

1 tablespoon chopped fresh green onion scallion

1 1 2 tablespoons minced fresh parsley 1 tbsp dried parsley works well too

1 2 tablespoons minced fresh garlic

1 teaspoon kosher salt

1 2 teaspoons black pepper

Preheat the oven to 400 degrees Grease a cast iron pan with melted ghee or line a baking sheet with non toxic parchment paper

Add all ingredients to a large mixing bowl Using your hands mix ingredients until well combined being mindful not to overwork the meat

Divide the mixture into 8 even sections forming each into a round ball and then flattening into a burger patty of desired size and thickness This recipe may be divided into 4 servings rather than 8 if you prefer a quarter pound burger patty

Place the 8 patties on the cast iron or baking sheet and bake in the oven for 14 15 minutes

flipping halfway through This recipe also does well shaped into meatballs and served on skewers

Check that the internal temperature of the meat reaches at least 165 degrees Fahrenheit

Cooking times may vary so be sure to check internal temp and add more time if necessary

Once fully cooked remove from oven

Serve warm open faced over a thick cut sweet potato bun sourdough bread or heirloom rice Garnish with desired toppings such as microgreens avocado herb aioli raw cheese pickled onions sauerkraut or more These sliders make for great party appetizer food when entertaining a large group of guests

MAIN:

2 3 pounds Flank Steak

3 Bell Peppers

1 ½ tablespoons Zesty

Garlic Pluck

½ tablespoons course

Sea Salt

MARINADE:

1 4 cups apple cider vinegar

½ cups olive oil

1 tablespoon minced garlic

2 tablespoons liquid smoke

1 4 cups worcestershire

1 4 cups liquid aminos

Wisk together all the ingredients for your marinade in a medium bowl

Submerge the flank steak in the marinade and cover Place in the fridge overnight or up to 24 hours

Remove the steak from the marinade and sprinkle both sides with 1 tablespoon of Zesty Garlic Pluck Pre heat the grill

Cut each bell pepper in half long ways and remove the stem and seeds

Brush the outside of each pepper with the remaining marinade Sprinkle with the remaining ½ tbsp of Zesty Garlic Pluck

Place the peppers on the pre heated grill and let cook for 4 5 minutes per side

Place the flank on the grill and cook for 4 5 minutes per side for a medium rare finish

Remove the flank and peppers from the grill Let the flank rest for 5 minutes

Cut the peppers into strips After the flank has rested cut into strips with the grain

Sprinkle with coarse sea salt and serve

2 3 Eggs

2 ounces ground grass fed sausage beef bison

1 teaspoon Any Pluck Seasoning

Sauté sausage with 1 tsp pluck per 2 Oz beef I recommend making a larger batch so you have it for breakfast all week

Leave 2 Oz sausage in the pan and add 2 eggs Cover and cook to your liking

Sprinkle with more pluck and enjoy You could definitely serve this with a piece of toast to dip into your yolk

SALAD

12 ounces bag organic shredded Brussels sprouts kale and cabbage mix

1 1 2 cups aged parmesan or Manchego cheese

1 2 cups organic sprouted pumpkin seeds

6 ounces pasture raised bacon cooked and sliced

1 medium organic shallot diced

DRESSING

3 tablespoons apple cider vinegar

1 3 cups extra virgin olive oil

1 3 cups organic raw honey

1 4 teaspoons Salt

1 4 teaspoons ground Black Pepper

1 2 teaspoons Pluck spicy seasoning

1 tablespoon organic fresh thyme chopped

In a large mixing bowl combine your salad mix ½ of the cheese and pumpkin seeds Mix with tongs to fully incorporate Set aside

Pour warm vinaigrette over the salad Mix well to combine Top with remaining cheese This salad is best served warm Extra virgin olive oil is used in this dressing If you don t have this you could instead use avocado oil 1

Over medium heat in a sauté pan heat olive oil Add in your shallots and cook for 4 5 minutes Then add in your honey and sliced bacon and cook for another 2 3 minutes for flavors to mix Remove from heat and let cool for 1 minute This salad recipe features pasture raised bacon You could substitute in pancetta instead if preferred Add in salt pepper Pluck seasoning and thyme Stir together If you don t have fresh thyme consider adding in any other fresh herbs or dried herbs you have on hand for flavor and health benefits

PINEAPPLE SKIRT STEAK SKE ERS

ng edien

2 pounds 100 grass fed and finished skirt steak substitute with flank or merlot cuts

4 cups fresh pineapple, cut into 1 inch cubes

1 2 Pluck seasoning

Juice of 3 oranges

Juice of 2 limes

Juice of 2 lemons

1 4 cups avocado oil

1 teaspoon kosher salt

1 2 teaspoons black pepper

3 4 cloves of minced garlic

1 minced jalapeño pepper, with seeds

1 3 chopped fresh cilantro, plus more for garnish

Di ec ion

Prepare the marinade Combine marinade ingredients in a medium bowl and whisk until well combined Place meat in a shallow glass baking dish and pour marinade over steak, distributing evenly You may wish to use your fingers to rub the spices and oil into the steak to allow the flavor to infuse more directly into the meat

Cover tightly and place steak in the refrigerator for 2 hours, or up to 24 hours

Remove the steak and let rest for 3o minutes to come to room temperature

When ready to cook, set pellet smoker to 225 degrees to preheat with lid closed for 15 minutes

This recipe calls for a pellet smoker, but you may prepare your meat on a regular outdoor grill or over the stovetop in a cast iron skillet Bonus points if you smoke the pineapple!

Place skirt steak directly on grill plates Discard remaining marinade Close the lid and smoke until the steak reaches an internal temperature of 135 for medium rare, or to your desired temperature

Optional step here: increase heat to 400 degrees and sear both sides of the steak, roughly 2 minutes each side to seal in the flavor

6 Remove steak from grill and let rest for 10 minutes before slicing

7 While the steak rests, place cubed pineapple and Pluck seasoning in a medium bowl and toss until seasoning is evenly distributed over the fruit Pineapple naturally contains a compound called bromelain, a digestive enzyme that assists in the breakdown of proteins Pairing pineapple with steak synergistically promotes optimal digestion

8 Once steak is ready, slice into thin 1 inch rectangular pieces then arrange on skewers Alternate between steak and pineapple, about 4 5 pieces each until skewers are full

9 Garnish with freshly chopped cilantro and a squeeze of fresh lime Serve warm and enjoy!

CRISP CHICKEN INGS

ng edien

1 pound chicken wings or drumsticks

2 tablespoons Pluck seasoning

1 2 teaspoons baking powder

Di ec ion

Pre heat air fryer to 380F or oven to 250F

Remove chicken from packaging and pat dry

Place in large metal bowl, season with Pluck and toss I recommend doing a little at a time and tossing in between for even coverage

Sprinkle with baking powder and toss using the same method as above

Lay out in basket in an even layer

Cook at 380F for 25 minutes, tossing halfway

Remove and enjoy with your favorite wing sauce or dip

Lay out on baking tray in an even layer

I recommend adding a layer of parchment in between not tinfoil, which the chicken will stick to

Bake at 250F for 30 minutes

Increase temperature to 450F and bake for 30 40 minutes

Remove and enjoy with your favorite wing sauce or dip

Preheat the oven to 300 degrees F

Using a Vitamix or blender, add marinade ingredients Blend the marinade into a smooth paste Set aside

Add avocado oil to a large Dutch Oven over medium high heat Season the chuck roast with Himalayan salt and pepper to taste

In two to three batches, sear the beef Brown beef on all sides, about 7 minutes per batch Set aside

Add the marinade to the Dutch Oven

Add the meat back to the pot along with any juices Add in the remaining stew ingredients and any bone broth needed to cover

Cook until the beef is tender, about 3 hours or so

Once beef is cooked, move it to a bowl

Shred with two forks and set aside

To make the tacos Dip a tortilla in the warm liquid from the Dutch oven Lay the tortilla on a griddle over medium heat and top with some shredded cheese and about 3 4 tbsp of beef

Fold in half to close

Repeat with 3 to 5 more tortillas as many as you can fit on the griddle

Cook the tacos on a griddle until crispy, about 45 seconds per side

Remove tacos and place on plate

Repeat with remaining tortillas and beef mixture until all are cooked Serve with braising liquid on the side for dipping as well as any desired garnishes

Don t be afraid to coat your tortillas with extra sauce as that s what is going to give it the flavor! Traditionally, these are served as goat tacos, however beef or pork make a great substitute If you re feeling adventurous, try using beef tongue

BIRRIA TACOS

3 pounds grass fed chuck roast

1 tablespoon avocado oil

1 teaspoon Pluck seasoning

1 2 teaspoons cumin

1 4 teaspoons paprika

5 organic garlic cloves

1 2 cups organic crushed tomatoes

1 4 cups apple cider vinegar

1 can chipotle peppers in adobo

4 dried chile de arbol, stemmed and deseeded

1 cinnamon stick

2 bay leaves

5 whole organic cloves

1 medium organic white onion, chopped

Bone broth as needed to cover

6 inch stone ground organic corn tortillas we used

Vermont Tortilla Company brand

Desired toppings including chopped white onion, chopped cilantro, shredded cheese, chopped green onion

MEET THE CHEFS

Sixteen plus years in the culinary field, Chef James Barry started as a private chef, having cooked for celebrities such as Tom Cruise, Mariska Hargitay, George Clooney, Gerard Butler, Sean Puffy Combs, Barbra Streisand, and John Cusack

Nicole Sheehan holds a Master of Science in Nutrition from NUNM and is a certified yoga instructor She takes a food as medicine approach to cooking and seeks to infuse the most nutrient density into each meal, inventing delicious ways to harmonize ingredients to uplift both flavor and function

Nicole is an advocate for the local food movement and believes in supporting a more equitable, regenerative, and sustainable food system at large

Certified yoga instructor, MMA enthusiast, and health nut, Melissa Hickman has always been passionate about improving well being After converting to an animal based diet and healing her gut health issues, Melissa became passionate about all non toxic lifestyles and improving health Now, she makes recipes with hidden organs as a play on hidden veggies to bring nose to tail nourishment to all members of the family

MEET THE CHEFS

Corina Ross is a heart centered homemaker with a passion for teaching others new and old ways to live more intentionally in their own homes She focuses on developing and sharing real food recipes, building out a homestead, and serving others through education on how to live a more natural lifestyle

Maria Fernanda is a Latina, nutritionist, and foodie who believes food is the best way to prevent illness and help our bodies heal You can find her at Purely Healthy Living where she shares fun, healthy recipes to fuel our bodies

Ryan Carey has been a chef for 11 years working for top restaurants, national sports teams and celebrities He has held all the positions including that of sous chef, exec sous chef and executive chef He has knowledge of all different cooking styles and techniques His passion is focusing on Paleo and Carnivore cooking and highlighting organ meats in creative ways

MEET THE CHEFS

Recipe adapted from Ashleigh Van Houten s cookbook It Takes Guts

Ashleigh is an author speaker podcast host and health coach Her first book a nose to tail organ meat centric cookbook called It Takes Guts is available no online and in stores

Blair Horton is a holistic nutrition consultant and natural chef focused on omen s empo erment and hormonal health She creates recipes that are nourishing functional and as aestheticall pleasing as the are delicious If ou are into interior design holistic health mocktails and the great outdoors Blair ma just be our ne bestie

In addition to being a self proclaimed steak enthusiast cat lover and c clist Al sha van der Valk is a lo carb coach ho helps omen thrive through a fresh hole foods based diet She leads group programs through The Nourishing State and shares her favorite eats on her Instagram account

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