@palaciossxz_: ig:nottt.angxll #andoenladisco5050 #viral #parati

angelito.

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Sunday 12 April 2026 07:56:55 GMT

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K.M.C.C🤍 𝒜 :

Rachaa?

2026-04-12 14:50:51

32

011 :

ese vídeo ya lo había visto hahaha

2026-05-23 17:59:49

9

🫧 :

apoyen el mio

2026-07-31 05:27:35

0

👾 auro :

cobras por comentar? yo pago 🥺

2026-06-21 02:28:48

3

Jorge Morales :

neverrrrrr👎🏻

2026-05-29 01:05:04

1

𝓓 :

si amor ahorita te ruego y te lloro lo que quieras,nadamas esperame un poquito.

2026-05-15 00:33:50

2

Santiago Rdz🧔🏻‍♂️ :

Mejor sube un video con mi cancionnn 🙏 ando en la disco V2 está en mi perfillll

2026-04-20 07:28:06

16

777 :

Y el Nott porque bro 🫪

2026-06-20 05:11:52

0

DLN. :

Le dan like a mi video?😿🙏🏼

2026-11-02 19:02:58

0

️FL :

😁😁😁

2026-05-22 14:01:33

1

Zaidliang💤 :

@🗡️🌑__LIANG

2026-05-22 18:41:59

1

maxx :

.....

2026-09-29 05:38:46

0

Jxirnz_ :

.

2026-10-24 00:38:24

0

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Carne Guisada con Carne Molida y Papas — Ground Beef Stew with Potatoes RECIPE-COOKING WITH BRIGHT EYES This comforting carne guisada is packed with savory ground beef, tender golden potatoes, tomatoes, onions, and smoky green chiles. It’s an easy, hearty Mexican-style stew that tastes like the kind of meal everyone gathers around the table for. The potatoes soak up all that rich tomato-chile gravy, while warm flour tortillas make the perfect scoop. One bite and you’ll understand why this humble dish is pure comfort food. Ingredients For the Carne Guisada 1 lb lean ground beef 2 large russet potatoes, peeled and diced 2 smoked Hatch green chiles, diced, or canned fire-roasted green chiles 1 medium onion, chopped 1 (14 oz) can diced tomatoes, with juice 1 whole fresh tomato, chopped 1 tsp ground cumin 1 tsp granulated garlic 1 tsp kosher salt, plus more to taste ½ tsp coarse black pepper, plus more to taste 2 tbsp all-purpose flour Water, as needed Cooking oil, as needed For Serving Warm flour tortillas Fresh cilantro, optional Lime wedges, optional Shredded cheese, optional Instructions Prep the Ingredients Peel the potatoes and cut them into bite-sized cubes. Chop the onion, green chiles, and fresh tomato. Set the diced tomatoes with their juice aside. Cook the Ground Beef Heat a small amount of cooking oil in a large skillet over medium heat. Add the chopped onion and sauté for about 3 minutes, until softened and translucent. Add the ground beef and break it apart with a wooden spoon or spatula. Sprinkle in the cumin, granulated garlic, salt, and black pepper. Cook until the beef is browned and cooked through, stirring occasionally. Drain excess grease if necessary. Fry the Potatoes Heat enough oil to lightly coat a separate skillet over medium heat. Add the diced potatoes in an even layer. Cook for about 8–10 minutes, turning occasionally, until golden on the outside and beginning to become tender. Transfer the potatoes to a plate and set aside. Build the Stew Sprinkle the flour evenly over the browned beef. Stir well to coat the meat and cook for 1–2 minutes, allowing the flour to toast and lose its raw taste. Add the fried potatoes and gently stir to combine. Add the diced green chiles, canned tomatoes with their juice, and chopped fresh tomato. Stir everything together until well incorporated. Add Water and Simmer Pour in enough water to just about cover the ingredients. Stir well, scraping up any flavorful bits from the bottom of the skillet. Bring the mixture to a gentle simmer. Reduce the heat to medium-low and cook for 15–20 minutes. Stir occasionally until the gravy thickens and the potatoes are completely fork-tender. Taste and Adjust Taste the stew and adjust the seasoning as needed. Add more salt, black pepper, or cumin according to your preference. If the gravy becomes too thick, add a little water and stir until you reach your desired consistency. If the gravy is too thin, let the stew simmer uncovered for a few additional minutes. Serve and Enjoy Spoon the hot carne guisada into bowls or onto plates. Serve immediately with warm flour tortillas for scooping or wrapping. Garnish with fresh cilantro and a squeeze of lime if desired. Add a sprinkle of shredded cheese for an extra-rich finish.

Carne Guisada con Carne Molida y Papas — Ground Beef Stew with Potatoes RECIPE-COOKING WITH BRIGHT EYES This comforting carne guisada is packed with savory ground beef, tender golden potatoes, tomatoes, onions, and smoky green chiles. It’s an easy, hearty Mexican-style stew that tastes like the kind of meal everyone gathers around the table for. The potatoes soak up all that rich tomato-chile gravy, while warm flour tortillas make the perfect scoop. One bite and you’ll understand why this humble dish is pure comfort food. Ingredients For the Carne Guisada 1 lb lean ground beef 2 large russet potatoes, peeled and diced 2 smoked Hatch green chiles, diced, or canned fire-roasted green chiles 1 medium onion, chopped 1 (14 oz) can diced tomatoes, with juice 1 whole fresh tomato, chopped 1 tsp ground cumin 1 tsp granulated garlic 1 tsp kosher salt, plus more to taste ½ tsp coarse black pepper, plus more to taste 2 tbsp all-purpose flour Water, as needed Cooking oil, as needed For Serving Warm flour tortillas Fresh cilantro, optional Lime wedges, optional Shredded cheese, optional Instructions Prep the Ingredients Peel the potatoes and cut them into bite-sized cubes. Chop the onion, green chiles, and fresh tomato. Set the diced tomatoes with their juice aside. Cook the Ground Beef Heat a small amount of cooking oil in a large skillet over medium heat. Add the chopped onion and sauté for about 3 minutes, until softened and translucent. Add the ground beef and break it apart with a wooden spoon or spatula. Sprinkle in the cumin, granulated garlic, salt, and black pepper. Cook until the beef is browned and cooked through, stirring occasionally. Drain excess grease if necessary. Fry the Potatoes Heat enough oil to lightly coat a separate skillet over medium heat. Add the diced potatoes in an even layer. Cook for about 8–10 minutes, turning occasionally, until golden on the outside and beginning to become tender. Transfer the potatoes to a plate and set aside. Build the Stew Sprinkle the flour evenly over the browned beef. Stir well to coat the meat and cook for 1–2 minutes, allowing the flour to toast and lose its raw taste. Add the fried potatoes and gently stir to combine. Add the diced green chiles, canned tomatoes with their juice, and chopped fresh tomato. Stir everything together until well incorporated. Add Water and Simmer Pour in enough water to just about cover the ingredients. Stir well, scraping up any flavorful bits from the bottom of the skillet. Bring the mixture to a gentle simmer. Reduce the heat to medium-low and cook for 15–20 minutes. Stir occasionally until the gravy thickens and the potatoes are completely fork-tender. Taste and Adjust Taste the stew and adjust the seasoning as needed. Add more salt, black pepper, or cumin according to your preference. If the gravy becomes too thick, add a little water and stir until you reach your desired consistency. If the gravy is too thin, let the stew simmer uncovered for a few additional minutes. Serve and Enjoy Spoon the hot carne guisada into bowls or onto plates. Serve immediately with warm flour tortillas for scooping or wrapping. Garnish with fresh cilantro and a squeeze of lime if desired. Add a sprinkle of shredded cheese for an extra-rich finish.

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