@mrguada99: CON UNA MANO 🔥 #counterstrike #counterstrike2 #cs2

MrGuada

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Monday 05 August 2024 11:46:56 GMT

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Dan1el :

la jartacion es primero

2024-08-05 19:43:13

1

Narvaez :

que bolas

2024-08-05 12:36:56

1

Jorge Medina :

😂😂😂

2024-08-05 15:58:32

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Trying this microwave edit, am I late to the trend? 😫

Trying this microwave edit, am I late to the trend? 😫

Birria tamales so good, you wont share. 🫔😮‍💨 Birria: 1. Get a Chuck Roast and cut it into chunks to sear on high heat on all sides. 2. Coat Chuck Roast with Chef Merito Adobo Birria and let sit for at least 30 minutes. 3. Place Chuck Roast in a Slow Cooker with 1 tablespoon Chef Merito Adobo Birria, 4 cups low-sodium beef broth, 2 bay leaves and cook on high for 6 hours. 4. Shred Chuck Roast and separate from left over broth, which is your consomme. 5. Let cool. Masa: 1. Beat lard 3/4 cups cold lard with a mixer until fluffy and aerated. 2. Combine 1 teaspoons baking powder, 1/2 to 1 tablespoon salt (depending on preference), and 4 cups corn flour. 3. Mix corn flour mixture into lard slowly until well incorporated. 4. Slowly add 2 and 1/4 cups of chicken broth and mix until fluffy. Tamales: 1. Soak corn husks in hot water for 1 hour. 2. After soaking, pat husks dry with paper towels. 3. Spread a thin but not too thin layer of masa on the smooth side of corn husk. 4. Spoon 1.5 - 2tbsp of birria in the center of the masa. 5. Fold by touching the right and then left sides of the husk, creating a slight roll around around the filling. 6. Fold the long edge of the corn husk towards the opening of the tamal and pinch the top of the tamal closed. 7. Steam for 60 to 75 minutes. 8. Serve with cilantro and birria consomme for dipping #birria #tamales #recipesoftiktok

Birria tamales so good, you wont share. 🫔😮‍💨 Birria: 1. Get a Chuck Roast and cut it into chunks to sear on high heat on all sides. 2. Coat Chuck Roast with Chef Merito Adobo Birria and let sit for at least 30 minutes. 3. Place Chuck Roast in a Slow Cooker with 1 tablespoon Chef Merito Adobo Birria, 4 cups low-sodium beef broth, 2 bay leaves and cook on high for 6 hours. 4. Shred Chuck Roast and separate from left over broth, which is your consomme. 5. Let cool. Masa: 1. Beat lard 3/4 cups cold lard with a mixer until fluffy and aerated. 2. Combine 1 teaspoons baking powder, 1/2 to 1 tablespoon salt (depending on preference), and 4 cups corn flour. 3. Mix corn flour mixture into lard slowly until well incorporated. 4. Slowly add 2 and 1/4 cups of chicken broth and mix until fluffy. Tamales: 1. Soak corn husks in hot water for 1 hour. 2. After soaking, pat husks dry with paper towels. 3. Spread a thin but not too thin layer of masa on the smooth side of corn husk. 4. Spoon 1.5 - 2tbsp of birria in the center of the masa. 5. Fold by touching the right and then left sides of the husk, creating a slight roll around around the filling. 6. Fold the long edge of the corn husk towards the opening of the tamal and pinch the top of the tamal closed. 7. Steam for 60 to 75 minutes. 8. Serve with cilantro and birria consomme for dipping #birria #tamales #recipesoftiktok

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