Fort Collins Real Estate News for February 2024

Recently Closed

5530 Fleur De Lis Lane, Timnath, CO 80547
Beautiful Tabor 2-story in Timnath Lakes. 3 beds, 2.5 baths, great room, kitchen, unfinished basement and a 2 car garage. Beautiful upgrades and finishes including a large kitchen island, stainless steel appliances, luxury vinyl plank flooring and more. Lennar seamlessly blended & showcased the unparalleled beauty of Colorado with the most innovative homes, energy efficient technologies & modern conveniences, bringing the best of both worlds together.

For Sale

8124 S Timberline Rd, Fort Collins, CO 80525 - $1,995,000
Find your piece of the country living near the heart city. This property has 6+acres available nestled between Fort Collins and Loveland. Bring your horses and animals, enjoy the mature landscape, barn, pasture, and epic views of the mountains and country. The property includes fully-insulated and heated shops as well as a barn with loft, 4 stalls, a tack room, heated waterers, and a small sink with hot water heater. All buildings are permitted.

The interior has newer windows, paint, reclaimed wood accents, and luxury upgrades throughout. Come see this amazing country retreat!

1047 N Lincoln Loveland, CO 80537 - $490,000
High visibility office centrally located between downtown Loveland and US-34. Hardwood floors and trim create a professionally functional work space. Fluid layout with spacious reception/waiting room and 11 offices/exam rooms(several with plumbing) make for a multitude of options and uses for the space. Formerly, a longtime chiropractic office with ideal layout for medical or professional office uses. Currently used as an appraisal office. Includes 12 additional deeded parking spaces(see attachments).

3224 W Eisenhower Loveland, CO 80537 - $299,999
Unlock the potential of your dream living situation or business in this non-conforming duplex. Located in a desirable location on the west side of Loveland near the base of the big Thompson canyon. Zone T so you can bring a small business to one side and live in the other. Each side is separated by a door and has a kitchen, full bathroom, bed room, and living room, so it's ideal for a private roommate situation or family member. On one side, there is an enclosed sun room. This fixer upper needs a little TLC to become you dream business or perfect living situation. The property is being sold as is.

Business of the Month: Choice City Butcher

​Choice City Butcher is a family-owned and operated butcher shop and restaurant located in Downtown Fort Collins. They have been a favorite food destination in Old Town for 20+ years for locals and out-of-town visitors alike. They offer a variety of breakfast, lunch and dinner options including the best cuts of meat for steak, burgers, and more.

What’s more, is that Choice City Butcher is a proud partner and community member contributing positively to Fort Collins. If you haven’t stopped in, be sure to go get yourself a great meal and meet the staff! You can look up menu options online at: https://choicecitybutcher.com/

Birria Tacos Recipe

Birria Tacos are melt-in-your-mouth delicious tacos hailing from Mexico, that combine braised meat with cilantro and white onion. There’s no better way to prepare an easy family meal than this Birria Tacos Recipe from A Cozy Kitchen!

Ingredients

• Dried chiles and/or peppers – This recipe calls for guajillo, ancho and chiles de arbol. I love dried chiles. They are so delicious and rich in flavor. I recommend using kitchen shears to trim the edges and discard the seeds. Of course, you could leave the seeds if you like it and want it super spicy.
• Mexican oregano – You can find this at a Latin market and it’s very different from, say, Italian oregano. Of course, in a pinch you could use the Italian version. The Mexican version I find is more fragrant and delicious.
• Mexican cinnamon – Phew. Maybe my favorite version of cinnamon. It’s much more brittle and snappy. It’s easy to break in two. If you’re using regular cinnamon, I would say just add it to the mixture to boil and then remove it and discard. No need to add it to the blender.
• Cuts of meat – I’m using chuck stew meat that I bought in a big chunk and just cut it into 3-inch pieces. And then for flavor purposes, I added 1 pound of short ribs. You can use ALL chuck stew if you want (so 3 pounds). If there is any fatty excess pieces, just leave them because they add flavor to the sauce. I also used 1 pound of oxtail in one testing of it and it was wonderful. I was just frustrated that it yielded very little meat.

Making the Birria

• Bring meat to room temperature and then salt it liberally.
• In a large pot that has an oven-proof lid, place it over medium-high heat. You’re probably going to have to do this in batches, but sear the meat on both sides for about 3 minutes per side. Transfer the meat to a bowl and then repeat with the remaining pieces of meat.
• Then you’re add the chiles, tomatoes, onions, spices and garlic to a pot. Cover the chiles and everything with water and simmer for about 20 minutes. We want the tomatoes and chiles very softened.
• Drain it and then transfer everything to a blender, along with a cup or two of beef broth or water. Blend it up until super smooth.
• Add the meat back to the large pot and pour the sauce over it. Pour 1 cup of broth in the blender and swish it back in forth (to pick up any extra sauce) and pour it into the pot. Bring it to a gentle simmer and then cover. Transfer the pot to the oven to braise for about 3 to 3 1/2 hours, until the meat shreds easily.

Directions

1. Remove the meat from the sauce and shred it with two forks.
2. Add some of the sauce (the consomé) to a bowl and add a little beef broth if it needs to be thinned out.
3. Mince up some onion and cilantro and mix it in a small bowl with a few squeezes of lime and a pinch of salt.
4. Add a spoonful of the cilantro and onion mixture to the consomé and add a squeeze of lime.
5. Dip a corn tortilla into the top of the sauce. This should be mostly fat. And add it to a non-stick skillet, set over medium-high heat.
6. Flip over and then add a small handful of shredded meat and a handful of Oaxacan cheese. Shape it into a quesadilla/taco. And flip it over so it can get crispy and melty on the other side.
7. Transfer to a baking sheet and place in a 200F oven while you work your way through the rest of the Birria tacos.