@eduardojmoral60: el nuevo record de toques y lo trajeron sus familiares para el toque #LIVEIncentiveProgram #LIVEMonetization #PaidPartnership

CHUCHU el toque fantasma
CHUCHU el toque fantasma
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Region: VE
Tuesday 20 January 2026 02:42:06 GMT
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el.junior566
El junior :
porque las personas miran hacia atrás!
2026-01-20 17:49:35
8715
official_sc17
Gabriel Bedolla :
YeriMua andaba espantada
2026-01-24 05:59:48
1404
nilsonmarquez2
N.E.M.L 👊💪🔥 :
Mi pana 8 toques 😂😂😂 este si está batiendo el récord 😂😂😂😂
2026-01-20 19:04:57
1889
marsselo.kiss
Marsselo Kiss :
el muito toque fantasma 🤣🤣🤣🤣🤣 muito divertido
2026-01-21 00:19:56
6
perros.del.malll
perros del mal :
saludos al toque fantasma desde México 😂😂
2026-01-22 01:34:55
14
aquilesismael
Aquiles Ismael :
2026-01-20 03:06:38
92
userr115678910098
𝙈𝙞𝙜𝙪𝙚𝙡 :
JAJAJAJAJAJAJ me da risa como por un momento se resigna JAJAJAJAJAJA
2026-01-22 05:35:09
701
inversionesrpm
Inversiones Rpm C.a :
deja la vaina vale!! 😂😂
2026-01-20 04:38:35
180
alejandrosiqueir52
Alejandro :
Esperando al al gato para el cambio de turno
2026-03-08 03:17:57
23
cliford3452
CLIFFORD :
estuve para ver el nuevo récord ✨😂
2026-01-21 17:39:47
64
irene.104
irene :
firulais: después me hechan la culpa a mi
2026-03-06 15:49:28
45
juan.jose.giraldo84
Juan jose G :
uy pana estos videos m dan mucha risa 🤣🤣🤣 siempre quedan sanos
2026-03-13 17:23:26
51
juan_fuentes25
Juan Fuentes :
La chama que lo llevo lo estaba grabando 😂😂😂
2026-02-06 22:41:24
39
yovera17
Yoverita Nada :
Jaja Deja La Vaina Vale Jaja
2026-01-21 15:35:11
22
leodanielch
LeoCh :
2026-01-25 22:30:41
43
elvis.quevedo7
Elvis Quevedo :
saludos cordiales desde Maracaibo estado Zulia
2026-01-21 00:07:14
26
betomarin37
morales :
el señor :
2026-01-25 21:09:03
11
joanmphoto
✞𝗥𝗼𝗹𝗼 𝗖𝗮𝗿𝘃𝗮𝗷𝗮𝗹🇨🇴 :
2026-01-21 21:54:59
8
luis.f..venzor.m
Luis F. Venzor M. :
Jajajaja los cómplices 🤣🤣🤣
2026-02-07 00:46:21
8
melkismendoza46
MerkisMendoza46🇩🇴🇩🇴 :
mi atención se fué con la muchacha que se está riendo 😍😍😍😍
2026-02-05 13:44:10
6
rafaelramrezlpez
rafael :
La otra con la risa 🤣
2026-02-06 00:24:23
5
fran1904_
Frank0419 :
Me encanta este contenido jajaja saludos desde México
2026-01-21 21:33:41
5
brnrrr_brrr
Dext_Bread. :
yo creo que se aguantaron demasiado la risa
2026-01-22 23:10:36
6
pio81926
marcial :
dónde queda esa licorería 😂
2026-01-20 16:52:38
71
tallaferroariagny
Ariagny- Peku. :
si los cómplices no aguantan las risas imagínate nosotros 🤣🤣
2026-01-20 18:47:28
6
To see more videos from user @eduardojmoral60, please go to the Tikwm homepage.

Other Videos

Happy tomato season!🍅🍅🍅 Tomato and Zucchini Tart Ingredients: 2 sheets puff pastry 1 egg, beaten and thinned with 1 tablespoon water, for egg wash 8 oz mascarpone ¼ cup pesto 2 tablespoons Parmesan, finely grated 1 small garlic clove, grated Salt and freshly ground black pepper, to taste 2 large tomatoes 1 small zucchini 2 tablespoons olive oil, divided Fresh basil, for finishing Roasted pistachios, roughly chopped, for finishing Instructions: Preheat the oven to 400°F. Roll out one sheet of puff pastry and lightly brush the surface with water. Place the second sheet of puff pastry directly on top. Gently roll out the two layers together to expand the dough and adhere the layers. Score a 1-inch border around the pastry, being careful to cut only through the first layer of puff pastry. Brush the border with the egg wash. Bake for 18–20 minutes, until puffed and golden brown. Meanwhile, prepare the vegetables. Slice the tomatoes about ¼-inch thick, lightly salt them, and arrange them in a single layer on paper towels to draw out excess moisture. Using a vegetable peeler, slice the zucchini into long ribbons. You will only need about half of the zucchini. Make the pesto mascarpone by combining the mascarpone, pesto, Parmesan, and grated garlic in a bowl. Season with salt and pepper to taste. Remove the pastry from the oven and use a spatula to gently press down the center, partially deflating it while leaving the border puffed. Spread the pesto mascarpone evenly over the center of the pastry. Arrange the tomatoes over the top, followed by the zucchini ribbons. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Return to the oven and bake for another 22–25 minutes, until the tomatoes are roasted and the puff pastry is deeply golden brown. Remove from the oven and drizzle with the remaining 1 tablespoon olive oil. Finish with fresh basil and roughly chopped roasted pistachios. Serve warm or at room temperature. #tomatoseason #tomatotart #baking
Happy tomato season!🍅🍅🍅 Tomato and Zucchini Tart Ingredients: 2 sheets puff pastry 1 egg, beaten and thinned with 1 tablespoon water, for egg wash 8 oz mascarpone ¼ cup pesto 2 tablespoons Parmesan, finely grated 1 small garlic clove, grated Salt and freshly ground black pepper, to taste 2 large tomatoes 1 small zucchini 2 tablespoons olive oil, divided Fresh basil, for finishing Roasted pistachios, roughly chopped, for finishing Instructions: Preheat the oven to 400°F. Roll out one sheet of puff pastry and lightly brush the surface with water. Place the second sheet of puff pastry directly on top. Gently roll out the two layers together to expand the dough and adhere the layers. Score a 1-inch border around the pastry, being careful to cut only through the first layer of puff pastry. Brush the border with the egg wash. Bake for 18–20 minutes, until puffed and golden brown. Meanwhile, prepare the vegetables. Slice the tomatoes about ¼-inch thick, lightly salt them, and arrange them in a single layer on paper towels to draw out excess moisture. Using a vegetable peeler, slice the zucchini into long ribbons. You will only need about half of the zucchini. Make the pesto mascarpone by combining the mascarpone, pesto, Parmesan, and grated garlic in a bowl. Season with salt and pepper to taste. Remove the pastry from the oven and use a spatula to gently press down the center, partially deflating it while leaving the border puffed. Spread the pesto mascarpone evenly over the center of the pastry. Arrange the tomatoes over the top, followed by the zucchini ribbons. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Return to the oven and bake for another 22–25 minutes, until the tomatoes are roasted and the puff pastry is deeply golden brown. Remove from the oven and drizzle with the remaining 1 tablespoon olive oil. Finish with fresh basil and roughly chopped roasted pistachios. Serve warm or at room temperature. #tomatoseason #tomatotart #baking

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