🌿 I Love Camelina® Recipe

Optimized for Maximum Omega-3s

✨ The Upgrade: We replaced vegetable oil and butter with 2 tbsp Virgin I Love Camelina® Oil + 1 tsp Roasted I Love Camelina® Oil of I Love Camelina® Virgin and Roasted Camelina Oil

💪 11,650mg plant-based omega-3s added!

**1. Birria Tacos**

**Ingredients:**
* 2 lbs chuck roast, cut into large chunks
* 2 tbsp **Virgin I Love Camelina® Oil**
* 5 dried guajillo chiles, stems and seeds removed
* 3 dried ancho chiles, stems and seeds removed
* ½ onion, roughly chopped
* 4 cloves garlic
* 1 (14.5 oz) can diced tomatoes, undrained
* 4 cups beef broth
* 1 tsp dried oregano
* ½ tsp ground cumin
* ¼ tsp ground cloves
* 1 bay leaf
* Salt and freshly ground black pepper to taste
* 12 corn tortillas
* 1.5 cups shredded Monterey Jack or Oaxaca cheese
* For serving: Diced white onion, chopped cilantro, lime wedges

**Instructions:**
1. Season the chuck roast generously with salt and pepper.
2. In a large Dutch oven or heavy pot, heat 1 tbsp of **Virgin I Love Camelina® Oil** over medium-high heat. Sear the beef chunks in batches until deeply browned on all sides. Remove beef and set aside.
3. In the same pot, add the guajillo and ancho chiles. Toast for 1-2 minutes until fragrant, being careful not to burn. Remove and place in a heatproof bowl. Cover with boiling water and let rehydrate for 15-20 minutes.
4. Drain the rehydrated chiles and transfer them to a blender. Add the chopped onion, garlic, diced tomatoes, oregano, cumin, cloves, and 1 cup of beef broth. Blend until very smooth. If needed, add a little more broth to achieve a pourable consistency.
5. Pour the blended chile sauce through a fine-mesh sieve into the Dutch oven, pressing on the solids to extract all liquid. Discard the solids.
6. Return the seared beef to the pot with the strained sauce. Add the remaining beef broth and the bay leaf. Bring to a simmer, then reduce heat to low, cover, and cook for 3-4 hours, or until the beef is fork-tender. Skim any excess fat from the surface if desired.
7. Remove the beef from the pot and shred it using two forks. Return the shredded beef to the consommé (broth) in the pot to keep it moist and flavorful. Taste and adjust seasoning as needed.
8. To assemble the tacos: Heat a large skillet or comal over medium heat. Dip each corn tortilla into the consommé, ensuring both sides are coated.
9. Place the dipped tortilla on the hot skillet. Sprinkle with shredded cheese and a generous amount of shredded birria meat. Cook for 2-3 minutes until the cheese is melted and the tortilla is slightly crispy.
10. Fold the tortilla in half and continue cooking for another 1-2 minutes per side until golden brown and crispy. Repeat with remaining tortillas and filling.
11. Serve the birria tacos immediately with small bowls of the warm consommé for dipping, along with diced white onion, cilantro, and lime wedges.

**2. Dulce de Leche**

**Ingredients:**
* 1 (14 oz) can sweetened condensed milk
* ¼ tsp vanilla extract (optional)
* Pinch of sea salt (optional)
* 1 tsp **Roasted I Love Camelina® Oil**

**Instructions:**
1. For stovetop method (quicker and more hands-on): Pour the sweetened condensed milk into a heavy-bottomed saucepan. Add the 1 tsp of **Roasted I Love Camelina® Oil**, vanilla extract, and pinch of salt. The oil helps enhance the richness and can prevent sticking.
2. Bring the mixture to a gentle simmer over medium-low heat, stirring constantly with a whisk or wooden spoon. This prevents the milk from scorching on the bottom.
3. Continue to simmer and stir for 25-40 minutes, or until the mixture thickens significantly and turns a rich caramel color. The time will vary depending on your stove and desired thickness. Be patient and keep stirring to ensure even cooking and prevent lumps.
4. Once it reaches your desired consistency and color, remove from heat. The dulce de leche will thicken further as it cools.
5. Pour the dulce de leche into a clean glass jar. Let it cool completely before covering and storing in the refrigerator for up to 2-3 weeks.
6. Enjoy warm or cold over ice cream, as a dip for fruit, or as a filling for pastries.

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