@kumazirou8: #2歳の時の娘

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Region: JP

Wednesday 18 September 2024 10:07:08 GMT

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Comments

ゆっ :

「パパ」「アイス」の二言でプレッシャーを与えるスタイル笑笑

2024-09-19 01:12:27

1095

えむえむ :

結構な詰め方しとるなwww

2024-09-18 22:29:11

532

hiro19710630 :

めっちゃ睨んでるやん🤣🤣🤣

2024-09-22 10:26:04

22

吾輩はぬこ様 :

棒を前じゃなくて後ろに投げるの面白いし顔が凄い顔🤣演技派女優になれそう

2024-09-18 16:50:29

259

ぶうちゃん :

面白くて何回も見た😂

2024-09-18 14:16:36

15

MIATA :

言葉が出てこないけど「どないしてくれんねん、これ💢」が伝わるw

2024-09-20 12:14:55

102

とこくく :

そのキレ方どこで覚えたん？

2024-09-19 01:10:33

177

ちゃん吾郎 :

目がガチで可愛い😂

2024-09-22 10:20:38

12

ララ.サタリン.サタン :

まさに食べ物の恨みは怖い瞬間👍😁🤣

2024-09-20 16:07:54

5

Goまだらめ :

大きくなったら強い女性になりそうだね😍

2024-09-18 22:48:35

4

🌹💪晴れ渡るの従者💪🌹 :

犯人はパパさーんなんですね😂パパさん娘ちゃんに沢山アイスクリーム買ってあげてね😃

2024-09-18 13:22:16

11

makki_mann2 :

子供は親をよく見ているから、もしかすると、、？

2024-09-19 11:05:23

8

唐揚げ薦めてくる奴 :

怒りが伝わってくるわwww

2024-09-20 08:37:15

3

ファッション雑貨店 :

母親の怒る真似をしているね

2024-09-19 10:33:57

2

大蔵 :

アイスの恨み😂

2024-09-19 12:35:01

4

Snowy :

今田美桜の幼少期にそっくり😊

2024-09-22 13:31:09

2

tsu :

あっという間に大きくなってしまいます。今を目一杯大事に🙏

2024-09-19 08:15:25

7

TAKEＮＡKA :

お口の横にチョコレートがいっぱい付いてるんですけど🤣

2024-09-18 20:08:04

4

ぶみ :

あぁ…ちゃんと返してあげて下さいね🍨

2024-09-18 13:07:21

6

クワトロ😈🖤 :

ひたすら謝罪😍😍😍

2024-09-18 20:43:42

2

はやぶさ :

すぐ買って来ないと🤣

2024-09-18 22:19:09

2

Sakurako :

可愛い〜

2024-09-22 10:23:10

1

ぱんみお :

沖縄の子かな？お顔立ちがしっかりしてかわいい🥰

2024-09-19 12:23:38

1

た :

可愛いすぎる笑

2024-09-22 10:25:07

1

nonkichi :

お口の端っこにチョコついてるよー🍫パパ早くアイス🍨買ってこないと😢

2024-09-19 00:18:16

1

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Season beef chuck with salt & sear it in oil or tallow until deeply browned. Don’t skip the fat — you’ll need it later. Remove beef & quickly sauté the pepper base in the same pot. Cook the birria: Return the beef to the pot, add water & a little vinegar, then season with beef stock, paprika, oregano, cumin, bay leaves, cinnamon, salt, pepper & a sugar. Bring to a boil, lower the heat, cover & let it cook slowly until the beef is completely tender. Make the consommé: Tilt the pot & skim off the layer of fat from the top. Save it — this is what we’ll use to fry the tortillas. Remove the beef & shred it really well. Add some of the consommé back to the meat to keep it juicy. Build the tacos: Dip the tortillas in the birria fat, then toast them in a hot pan. On one half; add mozzarella, shredded beef, a little more consommé, finely chopped fresh onion & coriander, then more mozzarella. Fold & toast both sides until crispy. Serve with more consommé on the side for dipping. If you can’t find chipotle peppers, use another dried chili, or blend fresh peppers with smoked paprika & chili. It won’t be exactly the same, but it can get you close. Traditionally, birria is made with a mix of different dried Mexican chilies, but I made mine with chipotle peppers because that’s what I could work with. Chipotle is basically smoked & dried jalapeño, so it gives the birria a deep, smoky spicy kick. I also used mozzarella because it’s the closest & most widely available option. We don’t have Mexican cheeses available, so we work with what we’ve got. 😂 Ingredients (Serves 4): Birria: 500gm beef chuck 6 dried chipotle peppers 1 onion 6 garlic cloves 2 tbsp tomato paste 2 tbsp vinegar 1L water 1 stock cube 1 tsp paprika 1 tsp dried oregano 1 tsp cumin 2 bay leaves 1 small cinnamon stick 1 tsp sugar Salt & pepper, to taste 2 tbsp oil or tallow Tacos: Tortillas Mozzarella Onion & cilantro, diced Birria consommé

Season beef chuck with salt & sear it in oil or tallow until deeply browned. Don’t skip the fat — you’ll need it later. Remove beef & quickly sauté the pepper base in the same pot. Cook the birria: Return the beef to the pot, add water & a little vinegar, then season with beef stock, paprika, oregano, cumin, bay leaves, cinnamon, salt, pepper & a sugar. Bring to a boil, lower the heat, cover & let it cook slowly until the beef is completely tender. Make the consommé: Tilt the pot & skim off the layer of fat from the top. Save it — this is what we’ll use to fry the tortillas. Remove the beef & shred it really well. Add some of the consommé back to the meat to keep it juicy. Build the tacos: Dip the tortillas in the birria fat, then toast them in a hot pan. On one half; add mozzarella, shredded beef, a little more consommé, finely chopped fresh onion & coriander, then more mozzarella. Fold & toast both sides until crispy. Serve with more consommé on the side for dipping. If you can’t find chipotle peppers, use another dried chili, or blend fresh peppers with smoked paprika & chili. It won’t be exactly the same, but it can get you close. Traditionally, birria is made with a mix of different dried Mexican chilies, but I made mine with chipotle peppers because that’s what I could work with. Chipotle is basically smoked & dried jalapeño, so it gives the birria a deep, smoky spicy kick. I also used mozzarella because it’s the closest & most widely available option. We don’t have Mexican cheeses available, so we work with what we’ve got. 😂 Ingredients (Serves 4): Birria: 500gm beef chuck 6 dried chipotle peppers 1 onion 6 garlic cloves 2 tbsp tomato paste 2 tbsp vinegar 1L water 1 stock cube 1 tsp paprika 1 tsp dried oregano 1 tsp cumin 2 bay leaves 1 small cinnamon stick 1 tsp sugar Salt & pepper, to taste 2 tbsp oil or tallow Tacos: Tortillas Mozzarella Onion & cilantro, diced Birria consommé

mentahan #fotolive #epepselamanya

mentahan #fotolive #epepselamanya

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