A newly released report prepared for the US Congress estimates that the United States military lost at least 42 aircraft during the 40-day conflict involving the US, Israel, and Iran, with total losses

Life on Earth relies on energy from astrophysical sources. But what if the astrophysical source isn't a star, but a supermassive black hole and its active galactic nuclei? Life needs shelter from their powerful energy, and the only shelter is distance. New research shows that SMBH and their AGN could strip away exoplanet atmospheres and destroy their ozone at vast distances.

These sweet Corn Fritters have a crispy exterior and a tender, flavorful sweet corn inside. This simple recipe will have you quickly reaching for more! A Classic Corn RecipeSome folks make these into patties and some into balls, either way you enjoy them, they are so good! Golden, crispy, and bursting with creamy sweet corn flavor, Corn Fritters are absolute comfort food! Now, I know a lot of people who do not like sweet corn fritters. They keep them pretty simple and savory. I, however, like them on the slightly sweeter side. So if you do too, then this recipe is for you!Thank you for this wonderful recipe! I love them with pancake syrup or pure maple syrup. Perfect for a weekend breakfast or occasionally, breakfast for dinner. YUMMERS! JaneFrequently Asked QuestionsCan I make these as patties instead? Sure, I made these more like Hushpuppies, but you can totally make little patties and fry them in a skillet instead. Fill a skillet with about an inch of oil. Then scoop a couple of Tablespoons of the batter and place into the skillet and gently press it to flatten it out. Then cook for a few minutes, flip the patty over and finish cooking until golden brown. Can I air fry these? Unfortunately this is not a good recipe to air fry. The batter is too loose and it wont hold its shape while air frying. You could try to add a bit more flour to make a thicker batter but I have not tested it. Are these sweet or savory Corn Fritters? These are sweet Corn Fritters. I know some people will like savory fritters. If thats you, this is not the recipe for you. However, you can make these slightly less sweet by removing the honey, but theyll still be more sweet than savory because of the cream corn. Whats the best way to serve these? They are good all by themselves but some folks like to dip them in a little honey. Why are we frying these at a lower temperature? We fry these at a lower temperature because they tend to brown too fast on the outside before the interior is finished cooking. So, you really need to keep an eye on the temperature of the oil. How do I know these are done cooking? Checking them with a toothpick, or taste testing by trying one out is helpful. If you run into the middles not cooking, you can check with a toothpick, then just leave them in the oven until completely set. Whats the best way to reheat these fritters? Reheat in the oven or air fryer. I do not suggest reheating in oil as they will probably burn. How do I store leftovers? Keep leftover Corn Fritters in the fridge for up to 4 days, freeze for up to 3 months. Ingredients Needed: (See Recipe Card Below For The Full Recipe) all-purpose flour you can use self-rising flour. Just skip the baking powder and salt in this recipe.baking powder make sure your baking powder is fresh. Sometimes we have it sitting in our pantries for years, then go to use it and wonder why our baked goods arent puffing up properly.cream style sweet corn this combined with the corn kernels really takes these over the top so dont skip this ingredient!large egghoney this can be left out if you want a slightly less sweet fritterbutter you can use salted or unsalted. You only need a tablespoon so the salt will be negligible. frozen corn you can use fresh sweet corn instead. Use the same amount. How To Make Corn FrittersPour about 4 inches of oil into a Dutch oven or a large pot. Bring the temperature up to 325F. It will be super important that you do not allow the oil to get too hot or they will burn on the outside before the inside is done. While the oil is heating, make the fritter batter. In a large bowl, stir together the flour, baking powder, and salt. In a medium bowl, whisk together the cream-style corn, egg, honey, and butter.Add the wet mixture to the dry and stir to combine until there are no dry patches. Stir in the frozen, thawed corn.Once the oil is at its temperature, carefully drop tablespoon portions of the batter into the hot oil. I like to use a 1-tablespoon-sized cookie scoop. Work in small batches, 5-6 fritters at a time. Fry, stirring occasionally, so they evenly brown for 3-4 minutes. Place on a paper-towel-lined plate to absorb excess oil and then immediately transfer them to a wire rack over a sheet tray.Keep the fritters warm in a 200F oven while you fry the rest of the fritters. Serve immediately with the dipping sauce of your choice.Craving More Recipes?Fried CornHomemade Hush PuppiesCreamed CornCrock Pot Jalapeo Popper Corn DipHoney Butter Skillet Corn PrintCorn FrittersCreamy corn filling with a golden brown fried exterior.Course Side Dish, SnackCuisine AmericanPrep Time 5 minutes minutesCook Time 4 minutes minutesTotal Time 9 minutes minutesServings 30Calories 33kcalAuthor Brandie SkibinskiIngredients1 cup all-purpose flour1 Tablespoons baking powder teaspoon salt1 cup cream style sweet corn1 large egg2 Tablespoons honey1 Tablespoon butter, melted (can use salted or unsalted) cup frozen corn, thawedoil for fryingInstructionsPour about 4 inches of oil into a Dutch oven or a large pot. Bring the temperature up to 325F. It will be super important that you do not allow the oil to get too hot or they will burn on the outside before the inside is done.While the oil is heating, make the fritter batter. In a large bowl, stir together1 cup all-purpose flour, 1 1/2 Tablespoons baking powder and 3/4 teaspoon salt. In a separate medium bowl, whisk together 1 cup cream style sweet corn, 1 large egg, 2 Tablespoons honey and 1 Tablespoon butter, melted. Add the wet mixture to the dry and stir to combine until there are no dry patches. Finally, stir in 1/2 cup frozen corn, thawed. Once the oil is at its temperature, carefully drop Tablespoon portions of the batter into the hot oil. I like to use a 1-Tablespoon-sized cookie scoop. Work in small batches, 5-6 fritters at a time. Fry, stirring occasionally, so they evenly brown for 3-4 minutes.Place on a paper-towel-lined plate to absorb excess oil and then immediately transfer them to a wire rack over a sheet tray (this will keep them crispy on the outside.) Keep the fritters warm in a 200F oven while you fry the rest of the fritters.Serve immediately. NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.NutritionCalories: 33kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Sodium: 64mg | Fiber: 0.3g | Sugar: 1gOriginally published: November 2024Republished: May 2026

Crock Pot Birria Tacos are tender, slow-cooked shredded beef tacos with rich, smoky flavors, crispy tortillas, melty cheese, and a savory broth for dipping!Crispy Shells Filled With Seasoned Shredded BeefGet ready to elevate taco night with these Crock Pot Birria Tacos! These have become a bit more mainstream in recent years and I think I speak for many of us when I say that they are absolutely, ridiculously good! The chuck roast comes out so flavorful and fall apart tender but the real magic happens when you fry up the taco shells. Put the meat on before you head to work and come home to the most amazing smells!These were amazing! Fantastic flavor and great instructions. Will definitely make again. BrendanFrequently Asked QuestionsWhat size chuck roast should I use? Honestly, it isnt that big of a deal. Dont let the size of your roast stress you out, just use what you have. Obviously, the bigger chick roast, the more meat you get. If its a smaller roast, thats okay too! In general, most chuck roast that you find will be somewhere between 1.5-3 pounds. If you want a similar sized roast that I used, you will want one that is at least 3 pounds. What type of tortilla should I use? I used flour tortillas because thats what I had on hand. However, traditional Birria Tacos are made with corn tortillas. Either of them will work, just make sure you have the street taco size. If using corn tortillas, you may want to double them up as they can break easier than flour ones. Is cinnamon really needed? Why should I use it? So, a lot of people dont realize that cinnamon is a common ingredient used with Birria Tacos. All the seasonings used here are whats used in traditional Birria tacos, including cinnamon. I dont think you taste cinnamon as a specific ingredient, I actually think it enhances the rest of the flavors of the other ingredients. Can I make this in the oven instead? Instead of cooking the beef in the slow cooker, you could do it in the oven. You can cook the chuck roast in the oven at 300F for 3 to 4 hours. Can I make these tacos in the Instant Pot instead? sure, instead of using the Crock Pot, try using the Instant Pot to cook the chuck roast for 60-75 minutes. How many tacos does this recipe make? Remember this will depend on the size of chuck roast you chose. If you use one that is at least 3 lbs like I did, you can make 36 (street size) tacos out of this, but if you fill them very full you will get 24 tacos out of them. What pan is best for searing the beef and frying the tortillas? I used a cast iron skillet for searing the beef to give it that beautiful golden color. You wont get the same golden color with most other pans. I also used that pan for the tortillas. However, these can be made on a griddle instead of a cast iron pan so you can cook more at one time. How long are leftovers good for? You can keep the prepared tacos in the fridge for up to 3 days. They will be soft when reheating. They are hard to get crispy in the air fryer or in a skillet. Any longer and they will be soggy. You can keep the ingredients separated and in the fridge for up to 5 days. The meat freezes well for up to 3 months. Ingredients Needed: (See Recipe Card Below For The Full Recipe) boneless chuck roast these vary in sizes but basically you want to look for one that is around 2-3 pounds (its ok if it is a little more or a little less.)salt and pepperlow-sodium beef broth you can always add salt but you cant take it out so I went with low sodium beef broth. You can certainly taste the sauce and add more salt as you prefer. crushed tomatoes I used the kind with basil added but use what you can find.yellow onioncanned green chiles this does not make this hot at all. If you want to add some spiciness to this dish, you could add a bit of red pepper flakes.garlic I prefer fresh garlic for this but you could use the jarred stuff if you really wanted.honey I used this in place of sugar to help balance out the acidity of the tomatoes. If you dont want to use honey, you could use agave or brown sugar, but, Id just use 1 Tablespoon instead. ground cuminoreganopaprikaonion powdergarlic powdercinnamon stick this is optional. See my Frequently Asked Questions above.flour or corn tortillas street taco size. Traditional Birria Tacos are made with corn tortillas but use what you like, its your meal to do with what you want! shredded mozzarella cheese Oaxaca cheese is the traditional cheese used for Birria tacos. So if you wanted to make this more authentic, you could use that. I went with mozzarella since that is easiest for most people to find in their local grocery stores. How To Make Birria TacosIn a skillet add 2 Tablespoons of oil over medium heat.Coat the roast with 1 teaspoon salt and 1 teaspoon pepper.Add the chuck roast to the skillet. Sear each side for 2-3 minutes or until the sides are golden brown.While the meat is searing in the crockpot add the beef broth, crushed tomatoes, onion, green chiles, garlic cloves, honey, and dried ingredients. Mix until combined.Taste to see if more salt and pepper is needed. Add half a teaspoon at a time.Add cinnamon stick. Transfer the roast to the crockpot.Cover and cook on low for about 8 hours. Cook until the meat is tender and easy to shred. When done, remove the cinnamon stick. Mash the garlic with a fork against the inside of the crockpot. Mix the garlic into the sauce.Shred the meat with two forks.Transfer the meat to a separate container.In a skillet over low to medium heat add a teaspoon of oil before cooking each taco.Dip both sides of the shell in the sauce in the crockpot. Transfer the shell to the skillet. Cook for 30-60 seconds or until golden brown.Flip the shell over and cook for 30-60 seconds.While the shell is cooking add 2 tablespoons of cheese over the whole shell.Add 3-4 tablespoons of beef to half of the taco.Once cooked flip the shell to create a taco.Transfer to your serving dish.Serve with fresh limes, cilantro, chopped onion, and birria sauce.Craving More Recipes?Crock Pot Mexican Shredded BeefCrock Pot CarnitasCrock Pot Shredded Chicken For TacosCrock Pot Buffalo Chicken TacosCrock Pot Chicken FajitasShrimp TacosBaked TacosBig Mac Smashburger TacosHillbilly TacosCrock Pot Taco MeatAir Fryer Taco Stuffed ShellsTaco RiceCrock Pot Taco SoupNavajo TacosEnchiladas Suizas (Swiss Enchiladas) PrintCrock Pot Birria TacosCrock Pot Birria Tacos are tender, slow-cooked beef tacos with rich, smoky flavors, crispy tortillas, melty cheese, and a savory broth for dipping!Course Dinner, Main CourseCuisine American, MexicanPrep Time 10 minutes minutesCook Time 4 hours hours 10 minutes minutesTotal Time 4 hours hours 20 minutes minutesServings 36Calories 130kcalAuthor Brandie SkibinskiIngredients cup oil (divided use)2-3 pounds boneless chuck roast1 teaspoon salt1 teaspoon pepper16 ounce can low-sodium beef broth14 ounce can crushed tomatoes1 cup finely diced yellow onion8 ounce can green chiles8 garlic cloves3 Tablespoons honey1 Tablespoon ground cumin1 Tablespoon oregano1 teaspoon paprika1 teaspoon onion powder1 teaspoon garlic powder1 cinnamon stick (optional)15 street taco size flour or corn tortillas4 cups shredded mozzarella cheese (or Oaxaca cheese)For Serving (Optional)3 limes, sliced into quarters cup chopped cilantro (optional)InstructionsIn a skillet add 2 Tablespoons oil over medium-high heat.Coat both sides of a 2-3 pounds boneless chuck roast with 1 teaspoon salt and 1 teaspoon pepper.Add the chuck roast to the skillet. Sear each side for 2-3 minutes or until golden brown. To a 5-6 quart crock pot, add 16 ounce can low-sodium beef broth, 14 ounce can crushed tomatoes, 1 cup finely diced yellow onion, 8 ounce can green chiles, 8 garlic cloves, 3 Tablespoons honey, 1 Tablespoon ground cumin, 1 Tablespoon oregano, 1 teaspoon paprika, 1 teaspoon onion powder, and 1 teaspoon garlic powder. Mix until combined. Taste to see if more salt and pepper is needed. Add half a teaspoon at a time if you feel more is needed. Add 1 cinnamon stick. Transfer the roast to the crock pot. Cover and cook on low for about 8 hours. Do not remove the lid while cooking to keep checking on the meat. This will make your meat end up tough and harder to shred. Just set it and forget it. Cook until the meat is tender and easy to shred. Remove the cinnamon stick. Mash the garlic with a fork against the inside of the crockpot. Mix the garlic into the sauce.Shred the meat with two forks. Then transfer the meat to a separate plate or bowl. In a skillet over medium low heat add a teaspoon of oil before cooking each taco. Dip both sides of the shell in the sauce in the crockpot to coat. Transfer the shell to the skillet. Cook for 30-60 seconds or until golden brown. Flip the shell over and cook for another 30-60 seconds or until golden brown. While the shell is cooking add 2 Tablespoons of mozzarella cheese over the whole shell.Add 3-4 Tablespoons of shredded beef to half of the taco.Once cooked flip the shell to create a taco. Transfer to your serving dish and continue with the remaining tacos. You can do several at a time if you have a large enough skillet. Serve with sliced fresh limes, cilantro, chopped onion, and birria sauce (from the crock pot.) VideoNotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.This can cook for longer than 8 hours if you need it to (for example, if you put it on before going to work.) Just keep it on low or if you have a digital slow cooker, you may have the option for it to switch to a keep warm setting after the cook time.NutritionCalories: 130kcal | Carbohydrates: 9g | Protein: 9g | Fat: 7g | Sodium: 361mg | Fiber: 1g | Sugar: 2gOriginally published: April 2025Republished: May 2026

How Guy Fieri's Wife Changed His Professional Life Forever...

Tulsi Gabbard, Director of National Intelligence, is stepping down from her post after informing President Donald Trump that her husband has been diagnosed with a rare and serious form of bone cancer,

Democratic Florida Rep. Debbie Wasserman Schultz announced Friday morning that she is now seeking reelection in Floridas 20th Congressional District. Currently representing Floridas 25th Congressional

A violent daytime attack in a quiet Escondido, California, neighborhood has left a 69-year-old U.S. Army veteran in critical condition and prompted an attempted murder arrest, unsettling residents in

Secretary of State Marco Rubio said that indirect talks between Washington and Tehran over a potential deal to resolve the Iran War had seen a little bit of movement, and thats good, as a ceasefire

2026 The New York Sun Company, LLC. All rights reserved.Use of this site constitutes acceptance of our Terms of Use and Privacy Policy. The material on this site is protected by copyright law and may