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Thursday 25 June 2026 20:44:43 GMT

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𝐒𝐨𝐲 𝐏𝐨𝐛𝐫𝐞 𝟏% :

ann fèl viral pou remix 😂😂😂 chak moun 5 pataj 😂

2026-06-26 02:26:56

49

TR4K3 :

666 like

2026-06-26 01:15:21

1

lilNiCK :

2026-06-26 03:20:30

0

DR SMOKE🦉 :

gadon Scar mesyeu😂

2026-06-25 22:00:09

8

Mr-Ti_Rich'"😁😜 :

u la pu 1000 ans wi scar

2026-06-26 02:54:52

1

Khalifa bel imaj Pilate 🖤🆒🤝 :

scar🥶

2026-06-27 09:55:35

0

J.M :

😂

2026-06-26 12:49:19

1

S𝐀ï𝐓A𝐌A___NBA🏀🥷♉️ :

💪💪💪

2026-06-25 21:52:34

2

Sensation 🔯💀🥶 :

😂😂

2026-06-25 20:49:12

2

𝙰𝚕𝚒𝚌𝚑𝚊 𝚜𝚝𝚘𝚛𝚎 ❤ :

😂😂😂

2026-06-25 20:48:36

1

🏀Blanc kanni_Religion🇭🇹🚀🐐 :

😂🔥

2026-06-26 15:39:34

0

alex Joseph 🇧🇷vs🇭🇹 :

🥰🥰🥰

2026-06-27 00:12:06

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Kerventz 💚🇭🇹🐝 :

😳😳😳

2026-06-27 18:00:09

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Zyzy_bl4ck♿️ :

😂😂😂😂

2026-06-26 22:39:13

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🥱 :

🤣🤣🤣🤣🤣

2026-06-28 00:35:55

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✋🏼😌OGDydy🔥 :

😭😂

2026-06-27 18:35:35

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wilberson..0 :

😂

2026-06-26 10:23:52

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Richardson Desrameaux :

😂😂😂

2026-06-25 22:07:08

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media cpm@ :

🤣🤣🤣🤣🤣

2026-06-27 07:21:51

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Zigizoe :

😂😂😂😂

2026-06-26 05:59:16

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L-grandboyofficial :

😂😂😂

2026-06-25 21:56:07

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BIRRIA TACOS RECIPE 🌮 1. Get yourself 1kg beef, I used beef short rib & beef cheek. season with sea salt and leave to brine in the fridge overnight. 2. Pat dry, then sear in a hot pan laced with neutral oil for 2–3 mins per side in batches, set aside. 3. Throw in 1 diced white onion + 4 cloves sliced garlic, season & sauté for 5 mins then add in 4 tbsp tomato paste and cook for 3 mins. 4. Add in 3 diced tomatoes, then add back your beef, cover with beef stock and bring to a simmer. 5. Toast your spices on med heat for 2 mins then add them all to the broth: 3x guajillo chillies, 3x arbol, 2x ancho, 3 bay leaves, 1 tbsp coriander powder/seed, 1 tbsp black peppercorn, 1 cinnamon stick, 1 tsp cumin powder/seed, sprig of thyme. I also add 1 tbsp tinned chipotle chillies. (If you can’t get a hold of all 3 types of dried chillies then it still works perfectly well with just arbol chillies, I’ve found they are more accessible in high street supermarkets such as M&S) 6. Cover with lid and leave to simmer 1h, then remove chillies and blitz with 1 ladle of the broth. Add this back into the broth and leave to simmer an additional 3h. 7. Remove the beef and add to a bowl with 2 ladles broth, cover with foil and let rest 1h – this is how you keep it juicy. 8. Shred the meat and add 4–5 tbsp broth, then set aside. 9. Allow broth to reduce further and season to taste. 10. Toast your corn tacos on med heat for 1–2 mins, then dip into the broth before laying onto a med-high skillet laced with beef fat. 11. Add a handful of shredded Oaxaca cheese (use mozzarella as an alternative) , allow to melt 1 min, then add 2 heaped tbsp shredded beef + 1 tbsp broth and carefully fold over – allow to cook 1 min more then remove and repeat. 12. Serve up with a bowl of your broth topped with diced white onion, coriander and a squeeze of lime These are incredible. The beef is so soft and full of flavour. Cheesy, gooey, beefy and spicy all in one and the broth on the side is unreal too. Save this RECIPE for the next time you want to impress someone! #birria #birriatacos #mexicanfood #homecooking #EasyRecipe

BIRRIA TACOS RECIPE 🌮 1. Get yourself 1kg beef, I used beef short rib & beef cheek. season with sea salt and leave to brine in the fridge overnight. 2. Pat dry, then sear in a hot pan laced with neutral oil for 2–3 mins per side in batches, set aside. 3. Throw in 1 diced white onion + 4 cloves sliced garlic, season & sauté for 5 mins then add in 4 tbsp tomato paste and cook for 3 mins. 4. Add in 3 diced tomatoes, then add back your beef, cover with beef stock and bring to a simmer. 5. Toast your spices on med heat for 2 mins then add them all to the broth: 3x guajillo chillies, 3x arbol, 2x ancho, 3 bay leaves, 1 tbsp coriander powder/seed, 1 tbsp black peppercorn, 1 cinnamon stick, 1 tsp cumin powder/seed, sprig of thyme. I also add 1 tbsp tinned chipotle chillies. (If you can’t get a hold of all 3 types of dried chillies then it still works perfectly well with just arbol chillies, I’ve found they are more accessible in high street supermarkets such as M&S) 6. Cover with lid and leave to simmer 1h, then remove chillies and blitz with 1 ladle of the broth. Add this back into the broth and leave to simmer an additional 3h. 7. Remove the beef and add to a bowl with 2 ladles broth, cover with foil and let rest 1h – this is how you keep it juicy. 8. Shred the meat and add 4–5 tbsp broth, then set aside. 9. Allow broth to reduce further and season to taste. 10. Toast your corn tacos on med heat for 1–2 mins, then dip into the broth before laying onto a med-high skillet laced with beef fat. 11. Add a handful of shredded Oaxaca cheese (use mozzarella as an alternative) , allow to melt 1 min, then add 2 heaped tbsp shredded beef + 1 tbsp broth and carefully fold over – allow to cook 1 min more then remove and repeat. 12. Serve up with a bowl of your broth topped with diced white onion, coriander and a squeeze of lime These are incredible. The beef is so soft and full of flavour. Cheesy, gooey, beefy and spicy all in one and the broth on the side is unreal too. Save this RECIPE for the next time you want to impress someone! #birria #birriatacos #mexicanfood #homecooking #EasyRecipe

Kỷ niệm GDQP #tonducthanguniversity #TDTU

Kỷ niệm GDQP #tonducthanguniversity #TDTU

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