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@its.ms_almira: Graded glass with anti radiation and anti blue light #readingglasses #gradedglasses #antiradiationglass #antiradiationeyeglass #antibluelight

its.ms_almira
its.ms_almira
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Region: PH
Saturday 02 May 2026 14:26:48 GMT
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grey190826
🔥ᴛꜰꜱ᭄Gʀᴇʏ ᴡᴏʟꜰ•ᵐᵉᵐ🔥 :
Meron 75 grado
2026-08-24 14:17:33
0
irishkhate8
❤️‍🩹Trish🧿🪬 :
pwede po ba mapalitan yung salamin?
2026-09-29 11:08:18
0
markjohnagarci695
markjohnagarci695l :
😁
2026-10-03 05:40:50
0
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Crispy Pulled Chicken Tacos 🌮 Ingredients: For the Pulled Chicken: 800 g chicken thighs or breasts 1 medium yellow onion (finely diced) 4 cloves garlic (minced) 1.5 tsp smoked paprika 1 tsp dried oregano 1 tsp garlic powder 1 tsp chili powder Salt and black pepper to taste 200 ml crushed canned tomatoes 120 ml chicken broth For Assembly 8 to 10 small flour tortillas Mozzarella cheese, grated Method: Sear the Chicken: Heat 2 tbsp of oil in a skillet over medium-high heat. Season the chicken generously with the seasonings. Sear for 3 to 4 minutes per side until golden brown. Remove chicken and set aside. In the same pan, add the diced onions and cook for 3 to 5 minutes until soft and translucent. Stir in the minced garlic and the spices cooking for 1 minute until fragrant. Pour in the crushed tomatoes, Nestled the chicken back into the sauce. Bring to a simmer, then add chicken broth,cover with a lid, reduce heat to low, and let it cook for 25 to 30 minutes (or until the chicken easily pulls apart with two forks). Shred the chicken directly in the pan to soak up all the juices. Heat 2–3 tablespoons of olive oil in a skillet over medium heat. Place a layer of cheese on the tortilla. Pile a generous amount of warm pulled chicken into each tortilla and fold into a half-moon. Fry the tacos for 2–3 minutes per side until the shell is deep golden-brown and crispy. #Recipe #pulled #chicken #tacos
Crispy Pulled Chicken Tacos 🌮 Ingredients: For the Pulled Chicken: 800 g chicken thighs or breasts 1 medium yellow onion (finely diced) 4 cloves garlic (minced) 1.5 tsp smoked paprika 1 tsp dried oregano 1 tsp garlic powder 1 tsp chili powder Salt and black pepper to taste 200 ml crushed canned tomatoes 120 ml chicken broth For Assembly 8 to 10 small flour tortillas Mozzarella cheese, grated Method: Sear the Chicken: Heat 2 tbsp of oil in a skillet over medium-high heat. Season the chicken generously with the seasonings. Sear for 3 to 4 minutes per side until golden brown. Remove chicken and set aside. In the same pan, add the diced onions and cook for 3 to 5 minutes until soft and translucent. Stir in the minced garlic and the spices cooking for 1 minute until fragrant. Pour in the crushed tomatoes, Nestled the chicken back into the sauce. Bring to a simmer, then add chicken broth,cover with a lid, reduce heat to low, and let it cook for 25 to 30 minutes (or until the chicken easily pulls apart with two forks). Shred the chicken directly in the pan to soak up all the juices. Heat 2–3 tablespoons of olive oil in a skillet over medium heat. Place a layer of cheese on the tortilla. Pile a generous amount of warm pulled chicken into each tortilla and fold into a half-moon. Fry the tacos for 2–3 minutes per side until the shell is deep golden-brown and crispy. #Recipe #pulled #chicken #tacos

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