The number of people forced to flee their homes in Ma’rib – many for the fourth or fifth time – has escalated to more than 45,000 people displaced since September, according to IOM’s Displacement Tracking Matrix (DTM). IOM urgently calls on all parties to end the ongoing hostilities and appeals for urgent funds to support those affected.Īctive frontlines have shifted in the past two months more than any time this year. If you make this recipe, let me know how it turned out! I’d love to hear what you think in the comments below.Ma’rib – The International Organization for Migration (IOM) is sounding the alarm on the worsening humanitarian situation in Ma’rib governorate where armed conflict is taking a heavy toll on displaced persons, migrants and the communities that host them. But a classic margarita recipe always works great too! What to wash down your tacos with? If you’re sticking with the holiday theme, you can’t beat my pomegranate margarita. Tacos are a year-round recipe in my books, and there’s so many different ways you can make them. But the next day, the following weekend, or the following taco Tuesday all sound perfectly appropriate to me to make these prime rib tacos! You don’t have to eat these on Christmas (that’s when you’re eating your standing rib roast anyway). Done!Īre Christmas tacos a thing? Oh, probably not, but I say we change that. Just add a tortilla to a plate, pile on a good amount of diced up prime rib, then top that with a few avocado slices, a generous dollop of salsa, a crumble of queso fresco, fresh cilantro leaves and a squirt of lime juice. There’s not much to make with this recipe, it’s more assembly than anything. Your prime rib might be slightly bigger or smaller than mine, and your slices might be cut thicker or thinner, varying the quantity a little. I’d estimate about one thick slice of prime rib for two tacos. Tortillas: I’m using my homemade cassava flour tortillas, but feel free to use your favorite store-bought tortillas as well.įind the printable recipe with measurements below.Lime Juice: a squirt of fresh lime juice on top adds a lovely sour kick!.Cilantro: fresh cilantro is a necessity in any Mexican-inspired recipe.Queso Fresco: a soft, moist, slightly salty cheese that’s perfect for crumbling on tacos.Salsa: I used my restaurant-style salsa recipe which has a more liquid consistency, but you could use chunky pico de gallo – it’s up to you.Avocado: creamy avocado always deserves a spot in tacos.Prime Rib: just thaw and/or warm up a slice of leftover prime rib, then dice it up.With the meat already cooked, this recipe is a breeze to make. But when you do have leftovers, do yourself a favor and whip these up. Now I’ll be the first to admit these aren’t your everyday tacos, given how pricey prime rib is. There’s just something about that garlic herb meat flavor mixed with homemade salsa, creamy avocado, and crumbly queso fresco – it’s divine. Trust me, medium-rare prime rib is a glorious treat piled inside tacos. Of course, you can reheat those prime rib slices and serve them straight-up with a few sides….or you can turn them into the MOST delicious prime rib tacos. If you made prime rib for a holiday feast, like Thanksgiving or Christmas, and purchased an extra large standing rib roast (as I often do), you may have some leftovers. Just dice up the meat and pile it on tortillas with avocado slices, salsa, queso fresco, cilantro and lime juice. Prime rib tacos are a delicious way to enjoy any leftover prime rib.
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