@chavys.mtg: Chapolin x homelander 💀😮‍💨 #chapolin #chapolincolorado #barbixas #chapolinedit #fouryou

𝖈𝖍𝖆𝖛𝖞𝖘_𝖊𝖙𝖊𝖗𝖓𝖔

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Saturday 25 July 2026 10:24:49 GMT

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vegeta ego superior :

os alienígenas vendo um ser vestido de vermelho surgindo do nada depois de uma pessoa dizer, "e agora quem podera nos defender"? o ser de vermelho:

2026-07-25 19:10:30

22

AMURA NAVA TENSHI :

o Chapolin sola o Saitama fácil fácil

2026-07-25 20:39:55

11

JuninhoMrj :

Não iria funcionar.

2026-07-25 15:34:34

7

Luis Fernando5 :

Chapolin colocar no bolso o thanos kkkkk

2026-07-25 19:36:56

21

Manu :

2026-07-26 00:44:00

6

whit :

Chaplin é o personagem com mais toon forcy da ficção ele solaria facil

2026-07-25 19:09:17

2

𝑺𝒂𝒏𝒕𝒐𝒔𝒛 ★ :

Imagina ele levantando o mjonir

2026-07-25 21:12:19

1

darks_75 :

nenhum por que um heroi não precisa de arma mais sim um coração bondoso

2026-07-26 02:18:47

0

dudufinalbosszx :

2026-07-26 03:31:59

0

@Bernard0203 :

se ele não tiver no filme nem assisto

2026-07-26 02:15:22

0

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Tamales rojos de puerco Makes 20. I made this video back in may and forgot to post!! This is my recipe :) Pork: 2lb pork shoulder 3/4 white onion 2 bay leaves 3 garlic cloves Red sauce: 10 New Mexico Chiles 3 Chile anchos 4 garlic cloves 1/4 white onion 1tsp each oregano, cumin seeds, peppercorns, salt 1/2c water from Chiles boiling 1.5 cups broth from the pork boiling Masa 10oz lard 2tsp baking powder 2tsp chicken bouillon 2tsp salt 2.5c Maseca 2.5c water or pork broth 1/4c leftover red sauce Soak the cornhusks 1. In a large bowl or container, add the rinsed corn husks and fill with hot water, place something heavy to press them down into the water and allow to soak for 6-24 hours. (some people only do 1-3 hours with boiling water)   Make the shredded pork 1. In an instant pot, or on the stove in a pot, add the pork shoulder, onion, bay leaves and garlic cloves and fill with water. Pressure cook on high for 1hr 10min and natural release 30 minutes. On the stove, simmer for 3 hours until tender. 2. In a small pot, boil the deseeded and washed Chiles for 10min. 3. Once boiled, add to a blender with the onion, garlic, oregano, cumin, seeds, peppercorn, and salt and 1/2c from the Chiles and 1.5 cups of pork broth. Blend until smooth 4. To a skillet add a dollop of lard and then add in the red sauce, along with the pork and loud to simmer for about 10 minutes.   Make the Masa 1. in a stand mixer, or using a hand mixer in a large bowl, whip the lard until it is fluffy, Add the baking powder and whip again for a minute. Next, you can continue in the stand mixer or you can use your hands, Add in 1 cup of the maseca and 1 cup of broth or water, the bouillon and salt, and mix. add another cup of each broth and maseca and mix again and repeat with the remaining of each. Then add the 1/4c of red sauce. Mix for 10 minutes and allow the masa to rest for 10 minutes. Cover so it doesn’t dry out.   Assemble the Tamales 1. Dry the corn husks and start spreading masa on the soft side of each one about half way up, (I used a plastic bowl scrapper) With enough masa that you can't see the corn husk, add your filling to the center, then fold one side over, fold the other side over the first side like a trifold, then fold the bottom of the corn husk up. You can look up a video if it's helpful! I recommend doing so.  Steam in a pot on the stove 1. In a steamer pot (Tamalera) Add the steam attachment inside, add a layer of corn husks then add the tamales standing up. layer corn husks around the sides and the top. Add a couple inches of water to the bottom and cover with a lid that has a kitchen towel wrapped around it to help prevent water from dripping on to the tamales. Steam for 2 hours checking the water level and adding more water if needed every 30 minutes. Take them out and rest for 15 minutes for the masa to set. ****If you don’t have a steamer attachment, you can take a long piece of foil, crumble it into a long piece and shape into a spiral and place it in the bottom of the pan and cover with cornhusks.   OR Steam in an instant pot 1. Add the steam rack, cover bottom with water making sure none of the water touches the rack, layer 2 corn husks on the bottom, and add the tamales in standing up. cover and pressure cook for 45 minutes. Take them out and rest for 15 minutes for the masa to set.   2. Make sure to rest the tamales for 15 minutes for the masa to set or they won't remove well from the corn husks. Enjoy!  #tamales #redporktamales #tamalesrojosdepuerco #Recipe #fyp

Tamales rojos de puerco Makes 20. I made this video back in may and forgot to post!! This is my recipe :) Pork: 2lb pork shoulder 3/4 white onion 2 bay leaves 3 garlic cloves Red sauce: 10 New Mexico Chiles 3 Chile anchos 4 garlic cloves 1/4 white onion 1tsp each oregano, cumin seeds, peppercorns, salt 1/2c water from Chiles boiling 1.5 cups broth from the pork boiling Masa 10oz lard 2tsp baking powder 2tsp chicken bouillon 2tsp salt 2.5c Maseca 2.5c water or pork broth 1/4c leftover red sauce Soak the cornhusks 1. In a large bowl or container, add the rinsed corn husks and fill with hot water, place something heavy to press them down into the water and allow to soak for 6-24 hours. (some people only do 1-3 hours with boiling water)   Make the shredded pork 1. In an instant pot, or on the stove in a pot, add the pork shoulder, onion, bay leaves and garlic cloves and fill with water. Pressure cook on high for 1hr 10min and natural release 30 minutes. On the stove, simmer for 3 hours until tender. 2. In a small pot, boil the deseeded and washed Chiles for 10min. 3. Once boiled, add to a blender with the onion, garlic, oregano, cumin, seeds, peppercorn, and salt and 1/2c from the Chiles and 1.5 cups of pork broth. Blend until smooth 4. To a skillet add a dollop of lard and then add in the red sauce, along with the pork and loud to simmer for about 10 minutes.   Make the Masa 1. in a stand mixer, or using a hand mixer in a large bowl, whip the lard until it is fluffy, Add the baking powder and whip again for a minute. Next, you can continue in the stand mixer or you can use your hands, Add in 1 cup of the maseca and 1 cup of broth or water, the bouillon and salt, and mix. add another cup of each broth and maseca and mix again and repeat with the remaining of each. Then add the 1/4c of red sauce. Mix for 10 minutes and allow the masa to rest for 10 minutes. Cover so it doesn’t dry out.   Assemble the Tamales 1. Dry the corn husks and start spreading masa on the soft side of each one about half way up, (I used a plastic bowl scrapper) With enough masa that you can't see the corn husk, add your filling to the center, then fold one side over, fold the other side over the first side like a trifold, then fold the bottom of the corn husk up. You can look up a video if it's helpful! I recommend doing so.  Steam in a pot on the stove 1. In a steamer pot (Tamalera) Add the steam attachment inside, add a layer of corn husks then add the tamales standing up. layer corn husks around the sides and the top. Add a couple inches of water to the bottom and cover with a lid that has a kitchen towel wrapped around it to help prevent water from dripping on to the tamales. Steam for 2 hours checking the water level and adding more water if needed every 30 minutes. Take them out and rest for 15 minutes for the masa to set. ****If you don’t have a steamer attachment, you can take a long piece of foil, crumble it into a long piece and shape into a spiral and place it in the bottom of the pan and cover with cornhusks.   OR Steam in an instant pot 1. Add the steam rack, cover bottom with water making sure none of the water touches the rack, layer 2 corn husks on the bottom, and add the tamales in standing up. cover and pressure cook for 45 minutes. Take them out and rest for 15 minutes for the masa to set.   2. Make sure to rest the tamales for 15 minutes for the masa to set or they won't remove well from the corn husks. Enjoy!  #tamales #redporktamales #tamalesrojosdepuerco #Recipe #fyp

ကာတွန်းပုံလှလှလေးများ ယူသုံးလို့ရပါတရ်နော်🤪🥰

ကာတွန်းပုံလှလှလေးများ ယူသုံးလို့ရပါတရ်နော်🤪🥰

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