@lamichi846:

Michelle
Michelle
Open In TikTok:
Region: US
Tuesday 24 September 2024 00:53:21 GMT
28115
540
10
17

Music

Download

Comments

marcos.hernandez054
Marcos Hernandez :
amen
2024-11-27 03:53:33
0
c052278
user3554357159002 :
Amen
2024-11-17 19:07:11
0
venardo.juares
1234 :
es solo para mujer o tambien para hombres
2024-10-15 23:03:25
0
cecyycheque4
la gordita :
🙏🙏🙏
2024-10-13 16:33:27
0
jadrianhernandez213
jadrianhernandez213 :
Amen 🙏🏾
2024-10-13 03:31:13
0
esmeralda.trejo851
Esmeralda Trejo :
amen
2024-10-10 20:21:21
0
juniorcitho38
Nerwin 🧔🏻 :
Cuanto sale con toy envío
2024-09-29 00:09:20
0
joseluiscuevamuoz
joseluiscuevamuoz :
me puede ayudar con el brazalete y el anillo cuánto me sale gracias
2024-09-28 14:18:59
0
To see more videos from user @lamichi846, please go to the Tikwm homepage.

Other Videos

Chicken Enchiladas Ingredients - 1 dried Pasilla chilli - 3 dried Ancho chillies - 1 dried Guajillo chilli - 1 dried Chipotle chilli - 2 white onions - 3 garlic cloves, crushed - 1 tbsp dried oregano - salt, to taste - 300ml (10 fl oz) double cream - 150ml (5 fl oz) buttermilk - 8 seasoned and grilled chicken thighs - oil or lard, for cooking - 8 radishes, diced - 1 bunch of coriander, leaves picked and washed - 12 corn tortillas Method Crema 1. Combine the double cream and buttermilk in a glass jar and mix well. 2. Cover with the lid and leave at room temperature for 24 hours to culture. 3. After 24 hours, transfer the mixture to a bowl, season lightly with salt, and mix well. 4. Pour the seasoned crema into a clean jar and refrigerate until fully chilled. Note: The crema will keep in the fridge for 3–4 days. Chilli Sauce 1. Remove the seeds from the chillies and cut them into small pieces, roughly 2 cm (¾ inch) squares. 2. Bring 300ml (10 fl oz) of water to a light simmer in a pot. 3. Add the chopped chillies to the water, then turn off the heat. 4. Add 1 peeled and quartered white onion and 3 garlic cloves to the steeping water. Let everything steep for 10 minutes. 5. Transfer the contents of the pot to a blender, along with the oregano and a pinch of salt. Blend until smooth. 6. Heat a saucepan over medium heat and add 2 tablespoons of oil. Once the oil is hot, pour in the blended chilli sauce. 7. Cook the sauce, stirring frequently, for 9–10 minutes. Season with a generous pinch of salt. Garnishes 1. Slice the grilled chicken thighs into strips. 2. Finely slice the remaining white onion and dice the radishes. 3. Prepare the coriander leaves for garnishing. Assemble Chicken Enchiladas 1. Heat a frying pan over medium-high heat and add enough oil or lard to coat the base. 2. Once the oil is hot, warm the corn tortillas in the pan for about 1 minute per side. 3. Place a ladleful of the prepared chilli sauce and some sliced chicken onto each tortilla. 4. Fold the tortillas in half and transfer them to a serving plate. 5. Drizzle with additional chilli sauce and dress with the crema. 6. Garnish with sliced white onion, diced radish, and coriander leaves. #chicken #tacos #Recipe #mexico🇲🇽
Chicken Enchiladas Ingredients - 1 dried Pasilla chilli - 3 dried Ancho chillies - 1 dried Guajillo chilli - 1 dried Chipotle chilli - 2 white onions - 3 garlic cloves, crushed - 1 tbsp dried oregano - salt, to taste - 300ml (10 fl oz) double cream - 150ml (5 fl oz) buttermilk - 8 seasoned and grilled chicken thighs - oil or lard, for cooking - 8 radishes, diced - 1 bunch of coriander, leaves picked and washed - 12 corn tortillas Method Crema 1. Combine the double cream and buttermilk in a glass jar and mix well. 2. Cover with the lid and leave at room temperature for 24 hours to culture. 3. After 24 hours, transfer the mixture to a bowl, season lightly with salt, and mix well. 4. Pour the seasoned crema into a clean jar and refrigerate until fully chilled. Note: The crema will keep in the fridge for 3–4 days. Chilli Sauce 1. Remove the seeds from the chillies and cut them into small pieces, roughly 2 cm (¾ inch) squares. 2. Bring 300ml (10 fl oz) of water to a light simmer in a pot. 3. Add the chopped chillies to the water, then turn off the heat. 4. Add 1 peeled and quartered white onion and 3 garlic cloves to the steeping water. Let everything steep for 10 minutes. 5. Transfer the contents of the pot to a blender, along with the oregano and a pinch of salt. Blend until smooth. 6. Heat a saucepan over medium heat and add 2 tablespoons of oil. Once the oil is hot, pour in the blended chilli sauce. 7. Cook the sauce, stirring frequently, for 9–10 minutes. Season with a generous pinch of salt. Garnishes 1. Slice the grilled chicken thighs into strips. 2. Finely slice the remaining white onion and dice the radishes. 3. Prepare the coriander leaves for garnishing. Assemble Chicken Enchiladas 1. Heat a frying pan over medium-high heat and add enough oil or lard to coat the base. 2. Once the oil is hot, warm the corn tortillas in the pan for about 1 minute per side. 3. Place a ladleful of the prepared chilli sauce and some sliced chicken onto each tortilla. 4. Fold the tortillas in half and transfer them to a serving plate. 5. Drizzle with additional chilli sauce and dress with the crema. 6. Garnish with sliced white onion, diced radish, and coriander leaves. #chicken #tacos #Recipe #mexico🇲🇽

About