@veronicakreidl: no pain no gain… or let’s say you only get the tasks that you can overcome. you are the creator of your life & by going the way that might seem hard you are just getting stronger. by failing one more time you are actually just leveling up. so don’t be afraid of failure… but of working out & not facing failure.

Veronica Kreidl

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Saturday 19 October 2024 13:34:53 GMT

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eduardocaut4 :

😙❤🤗🤗🤗🍀😁

2024-10-19 13:47:09

1

Arthur_Aguilar25 :

💪💪💪

2024-10-19 13:43:45

0

Aidas :

🥰🥰🥰

2024-10-19 14:00:03

0

Börnsen :

da kickt die Fantasie

2024-10-19 14:07:00

0

Jipijaje :

Very nice recoil 😉😁

2024-10-19 14:01:07

0

Sorin :

😳😳🥰🥰

2024-11-01 00:35:50

0

lrcr :

🥰🥰🥰🥰👍🏼👍🏼💪🏼💪🏼

2024-10-20 09:04:18

0

MohammadAlspiryg :

🥰🥰🥰

2024-10-19 15:36:19

0

@christian_blackcomunications :

🥰🥰🥰

2024-10-19 14:00:25

0

Burrr :

Linda impresiónate

2024-10-19 13:44:30

0

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TAMALES DE POLLO SALVADOREÑOS 🇸🇻❤️‍🔥 These Salvadoran-style tamales de pollo bring me so much joy during the holidays! They’re incredibly flavorful and perfect for making a big batch to share with loved ones. While they’re a labor of love, they’re worth every step! The masa is savory, moist and tender, thanks to steaming in banana leaves and being infused with the chicken broth and a touch of homemade recado. Each bite also includes a little potato, red bell pepper, green olive, and shredded chicken mixed with more of that delicious recado. They’re perfection when paired with a mild, Salvadoran-style salsa, which I also have a recipe for! Let me know if you want the recipe for it and I'll DM it to you ☺️ Full recipe details for the tamales below—don’t forget to like + save this post to make these little bundles of deliciousness for the holidays! - Tamales de Pollo Salvadoreños About 40 tamales 4 hrs To make the tamales — 1 bundle of plantain leaves 16 cups water 2 lbs chicken breast ½ large onion, halved 6-8 garlic cloves 3 tbsp chicken bouillon ½ tbsp ground cumin ½ tbsp garlic powder ½ tbsp dried oregano 2 tbsp achiote powder 2 sprigs of fresh rosemary ½ bunch mint Salt and pepper to taste 2 bay leaves 8 cups Maseca (corn masa flour) 8 cups chicken broth 2 cup oil 2 large russet potatoes, peeled and sliced into strips 2 red bell peppers, sliced into strips About 40 green olives for filling To make the sauce — ¼ cup pepita seeds 2 tbsps sesame seeds 2 red bell peppers 4 tomatoes, quartered ¼ large onion, chopped 4 cups water 4 dried California chiles - Carefully fully submerge the plantain leaves in a large pot of boiling water on medium heat and rehydrate the plantain leaves for about 20 minutes. Then turn off the heat and set these aside. In a separate large pot, combine the 16 cups of water, chicken, onion, garlic, chicken bouillon, cumin, garlic powder, oregano, achiote, rosemary, mint, salt, pepper, and bay leaf. Simmer over medium heat for 45 minutes or until the chicken is tender. Remove the chicken and shred it into medium-sized pieces. Strain the broth, then reserve it for the masa. To make the sauce for the chicken, toast the pepita seeds and sesame seeds in a dry pan for 5 minutes until toasted and aromatic. Remove and set aside. Roast the red bell pepper, tomatoes and onion in the same pan until charred, about 10 minutes. In a small pot, bring the 4 cups of water to a boil then add the dried chilies and allow this to simmer for about 8-10 minutes. Transfer the rehydrated chilies and cooking liquid to a blender, along with the toasted seeds, bell pepper, onion and tomato, and blend until completely smooth. Strain the mixture through a sieve, then transfer the sauce and shredded chicken to a skillet over medium heat and warm through just until it reaches a simmer. Season the chicken with salt and pepper to taste, then turn off the heat and set this aside to cool while you prepare the masa. Dissolve and knead the Maseca in 8 cups of the strained chicken broth with your hands until it forms into masa. Add a big pinch of salt, then gradually mix in the chicken broth until the masa becomes a lot thinner and more liquid. Once all the broth is added, mix this very well for about 5 minutes, ensuring any little balls of Maseca are completely dissolved. Add 1 cup of the red sauce made earlier and oil as needed to achieve a slightly runny consistency, like thick soup. Check the masa for seasoning and adjust as needed. Cook the masa over medium-low heat while stirring with a wooden spoon constantly for about 30-40 minutes, or until it thickens and reaches a smooth and spreadable consistency. Stirring constantly prevents lumps from forming. Cut the banana leaves into manageable pieces (about 12x12 inches) and soften them by passing them over a low flame or briefly steaming them. (Recipe continued in the comments) #ugccreator #f#ugccreatorr#foodcontentcreatort#latinacontentcreatordorenos #tamalesmexicanos

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