@astamayaki: Faites tes activités peintures entre filles !!! #bride #fyp #wedding #niger

Asta<3 🇵🇸

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Sunday 10 August 2025 14:14:09 GMT

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AALIYAH :

Trop chou 🥰

2025-08-11 02:38:47

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A.S.H.L.E.Y✨ :

Wayoooo🙈🙈🙈

2025-08-10 14:18:22

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sissamy :

On adore 😍

2025-08-10 20:36:50

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cái cúc lúc đóng lúc mở, hợp với anh ta , #mynameisnanon #ohmnanon #nanon_korapat #souls_team🌨️ #mynameisnnhi #💚♥️

cái cúc lúc đóng lúc mở, hợp với anh ta , #mynameisnanon #ohmnanon #nanon_korapat #souls_team🌨️ #mynameisnnhi #💚♥️

AD# RECIPE 28 OF 30: BREAKFAST PUPUSAS 🍳🫓 The other day I was craving pupusas and had leftover scrambled eggs, so I decided to make pupusas filled with scrambled eggs, beans and cheese, AND THEY WERE SO GOOD! And that's why these Breakfast Pupusas are recipe number 28 in my Latin Heritage Month series - they're super hearty, savory and filled with so much flavor. You're going to love them! To amp up the flavor even more, I mixed in @tastemirancho Organic Salsa Roja to the refried beans. I also used their Salsa Roja to make a super quick salsa for pupusas, which was such a great hack since it saves so much time! I love their products so much - head over to MiRancho.com and use code THISISAVOCADO for 20% off your order. Serve these pupusas a side of curtido and that delicious salsa, then dive in! Recipe details below - like + save this post to make these later! For the salsa — 1 (16 oz) jar Mi Rancho Organic Salsa Roja 1/2 cup water 1 tsp dried oregano For the filling — 2 tbsp neutral oil 8 eggs, scrambled 1 roma tomatoes, diced 1 jalapeno, diced 1/4 of a small white onion, finely diced Salt, to taste 1 (15 oz) can of refried red or black beans 2 tbsp Mi Rancho Organic Salsa Roja 2 cups shredded mozzarella cheese For the curtido — 1/2 medium green cabbage, finely shredded 1/2 large carrot, finely shredded 1/8 white onion, finely sliced 3 tsp dried oregano 3 tbsp apple cider or white vinegar 1 tbsp water 1/2 tbsp salt, or to taste For the masa — 4 cups masa harina About 4 cups water Pinch of salt — To make the salsa, add the Mi Rancho Organic Salsa Roja, water and dried oregano to a blender and blend until completely smooth. Add salt to taste and set aside. To make the scrambled eggs for the filling, heat the oil in a skillet over medium heat, then add the onion and sauté for about 3-4 minutes, stirring occasionally to prevent burning. Once the onions are soft, add the tomato and jalapeño (or bell pepper), and cook for another 5 minutes, allowing the vegetables to soften and the flavors to meld together. Lower the heat to medium-low, pour in the scrambled eggs and season with a pinch of salt. Let the eggs cook for about 30 seconds, then gently push them toward the center of the pan, stirring occasionally. Cook the eggs to your preferred doneness, then set aside. Next, in a small bowl, mix together the refried beans with Mi Rancho’s Organic Salsa Roja, and set this aside as well. To make the masa, add the masa harina to a large bowl and gradually add in about a cup of water at a time while kneading the masa. The consistency you’re looking to achieve is soft, smooth, pliable and moist but not overly sticky. 4 cups of water should be perfect for this amount of masa harina, but if the masa is too dry, add a little more water; if it's too wet, add a bit more masa flour. Roll the masa into one large ball, cover it with a damp towel and allow the masa to rest for 15 minutes. To make the curtido, combine all the curtido ingredients in a large bowl and toss thoroughly. Allow the curtido to sit for at least half an hour before serving to allow the flavors to meld. Divide the masa dough in 12-14 balls of the same size, then wet your hands with a little bit of water. Take one dough ball and flatten it out into the shape of a tortilla. Add about 1 tbsp of the scrambled eggs, refried beans and shredded cheese to the center and pull all of the sides of the dough over the filling to enclose it. Flatten the dough back out into a tortilla shape, using a little more water if needed to help shape the pupusas without the masa sticking to your hand. Once shaped, place the pupusa on a hot comal, griddle or skillet and allow it to cook for about 3-5 minutes on each side, or until the masa has cooked and they develop a slight char. Repeat this process for the remaining dough and filling. Serve the breakfast pupusas with a side of salsa and curtido, and enjoy! #latinheritagemonth #hispanicheritagemonth #pupusas #breakfastrecipes #salvadoranrecipes #tastemirancho

AD# RECIPE 28 OF 30: BREAKFAST PUPUSAS 🍳🫓 The other day I was craving pupusas and had leftover scrambled eggs, so I decided to make pupusas filled with scrambled eggs, beans and cheese, AND THEY WERE SO GOOD! And that's why these Breakfast Pupusas are recipe number 28 in my Latin Heritage Month series - they're super hearty, savory and filled with so much flavor. You're going to love them! To amp up the flavor even more, I mixed in @tastemirancho Organic Salsa Roja to the refried beans. I also used their Salsa Roja to make a super quick salsa for pupusas, which was such a great hack since it saves so much time! I love their products so much - head over to MiRancho.com and use code THISISAVOCADO for 20% off your order. Serve these pupusas a side of curtido and that delicious salsa, then dive in! Recipe details below - like + save this post to make these later! For the salsa — 1 (16 oz) jar Mi Rancho Organic Salsa Roja 1/2 cup water 1 tsp dried oregano For the filling — 2 tbsp neutral oil 8 eggs, scrambled 1 roma tomatoes, diced 1 jalapeno, diced 1/4 of a small white onion, finely diced Salt, to taste 1 (15 oz) can of refried red or black beans 2 tbsp Mi Rancho Organic Salsa Roja 2 cups shredded mozzarella cheese For the curtido — 1/2 medium green cabbage, finely shredded 1/2 large carrot, finely shredded 1/8 white onion, finely sliced 3 tsp dried oregano 3 tbsp apple cider or white vinegar 1 tbsp water 1/2 tbsp salt, or to taste For the masa — 4 cups masa harina About 4 cups water Pinch of salt — To make the salsa, add the Mi Rancho Organic Salsa Roja, water and dried oregano to a blender and blend until completely smooth. Add salt to taste and set aside. To make the scrambled eggs for the filling, heat the oil in a skillet over medium heat, then add the onion and sauté for about 3-4 minutes, stirring occasionally to prevent burning. Once the onions are soft, add the tomato and jalapeño (or bell pepper), and cook for another 5 minutes, allowing the vegetables to soften and the flavors to meld together. Lower the heat to medium-low, pour in the scrambled eggs and season with a pinch of salt. Let the eggs cook for about 30 seconds, then gently push them toward the center of the pan, stirring occasionally. Cook the eggs to your preferred doneness, then set aside. Next, in a small bowl, mix together the refried beans with Mi Rancho’s Organic Salsa Roja, and set this aside as well. To make the masa, add the masa harina to a large bowl and gradually add in about a cup of water at a time while kneading the masa. The consistency you’re looking to achieve is soft, smooth, pliable and moist but not overly sticky. 4 cups of water should be perfect for this amount of masa harina, but if the masa is too dry, add a little more water; if it's too wet, add a bit more masa flour. Roll the masa into one large ball, cover it with a damp towel and allow the masa to rest for 15 minutes. To make the curtido, combine all the curtido ingredients in a large bowl and toss thoroughly. Allow the curtido to sit for at least half an hour before serving to allow the flavors to meld. Divide the masa dough in 12-14 balls of the same size, then wet your hands with a little bit of water. Take one dough ball and flatten it out into the shape of a tortilla. Add about 1 tbsp of the scrambled eggs, refried beans and shredded cheese to the center and pull all of the sides of the dough over the filling to enclose it. Flatten the dough back out into a tortilla shape, using a little more water if needed to help shape the pupusas without the masa sticking to your hand. Once shaped, place the pupusa on a hot comal, griddle or skillet and allow it to cook for about 3-5 minutes on each side, or until the masa has cooked and they develop a slight char. Repeat this process for the remaining dough and filling. Serve the breakfast pupusas with a side of salsa and curtido, and enjoy! #latinheritagemonth #hispanicheritagemonth #pupusas #breakfastrecipes #salvadoranrecipes #tastemirancho

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