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@rawambition_: Today’s guest 🤝 Anna Miller ㅤ A woman who went from surviving on her own at 15… to building a successful business and the family life she always dreamed of. ㅤ This episode is raw, honest and deeply powerful. ㅤ We talk: Childhood trauma. Growing up too fast. Motherhood. Marriage. Identity. And what success really means once you’ve lived through the hard times. ㅤ Not every success story starts with opportunity. Some start with survival. ㅤ Out now. 🎙️ #RawAmbition

rawambition_
rawambition_
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Monday 08 June 2026 10:28:54 GMT
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rawambition_
rawambition_ :
🎙️ Listen here: https://youtu.be/Q4ecBgMh66Q
2026-06-08 10:30:12
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8-10 tomatillos 2 jalapeños (or serranos depending on your spice level) 1/3 onion 3-4 garlic cloves 1 1/2 C Maseca 1 1/2 C water 1 tsp salt Cilantro 1 tsp cumin 1 tsp oregano 1 tsp black pepper 1 tbsp chicken bouillon Salt 1/2 tbsp salt Mozzarella cheese 1. In a small pot, add in your tomatillos, onion, garlic, & jalapeños. Cover with water & boil until tomatillos change color. Do not leave longer or your salsa will be sour! 2. Add your boiled veggies into a blender with cilantro, salt, chicken bouillon, oregano, cumin, & 1 C water. Blend. 3. In a medium saucepan pan, heat up some oil & add your salsa. Simmer on low for about 5 mins. 4. In a medium bowl, add equal parts masa & water. Mix until dough forms. It should not be sticky. Place into a tortilla press & press. Make sure it’s not too thin or cheese will break through. 5. Add your cheese & fold. Each tortilla should make 2. With this recipe it should make about 12-14! 6. Heat up some oil & fry your chilaquiles until gold & crispy on both sides. 7. Plate & top with your green salsa, crema, queso fresco (or cotija), cebolla, cilantro, & enjoy :) #EasyRecipe #breakfastideas #mexicanbreakfast #chilaquiles #chilaquilesverdes
8-10 tomatillos 2 jalapeños (or serranos depending on your spice level) 1/3 onion 3-4 garlic cloves 1 1/2 C Maseca 1 1/2 C water 1 tsp salt Cilantro 1 tsp cumin 1 tsp oregano 1 tsp black pepper 1 tbsp chicken bouillon Salt 1/2 tbsp salt Mozzarella cheese 1. In a small pot, add in your tomatillos, onion, garlic, & jalapeños. Cover with water & boil until tomatillos change color. Do not leave longer or your salsa will be sour! 2. Add your boiled veggies into a blender with cilantro, salt, chicken bouillon, oregano, cumin, & 1 C water. Blend. 3. In a medium saucepan pan, heat up some oil & add your salsa. Simmer on low for about 5 mins. 4. In a medium bowl, add equal parts masa & water. Mix until dough forms. It should not be sticky. Place into a tortilla press & press. Make sure it’s not too thin or cheese will break through. 5. Add your cheese & fold. Each tortilla should make 2. With this recipe it should make about 12-14! 6. Heat up some oil & fry your chilaquiles until gold & crispy on both sides. 7. Plate & top with your green salsa, crema, queso fresco (or cotija), cebolla, cilantro, & enjoy :) #EasyRecipe #breakfastideas #mexicanbreakfast #chilaquiles #chilaquilesverdes

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