@horagris02: Y una vez más toca curarse solo.... 💔

hora gris
hora gris
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Region: PE
Friday 07 August 2026 03:33:58 GMT
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telesa588
Teresa :
esa soy yo 😭😭
2026-08-07 19:02:36
3
carlos.alberto.go4169
Carlos Alberto Gonzalez Sanche :
Y OTRA Y OTRA Y SOLO DIOS SABE CUANTAS VECES.........
2026-08-07 19:02:51
2
nelyblanco57
Chanel :
justo hoy qué me he sentido rota me salen estos vídeos 😢😢
2026-08-07 04:04:03
6
clubitalia10
fczvcgitaly10 :
2026-08-07 14:35:40
1
martinplaza736
martinplaza736 :
q honda
2026-08-07 23:04:10
0
lory1525
Lory :
♥️🌹😔😭
2026-08-07 22:43:45
0
janeth.taimal
Janeth Taimal :
2026-08-07 22:27:27
0
moshitoelialmeyda
Moshito Eli Almeyda :
No importa uno aprende la lección si se tiene que empezar de cero lo hago guerrera a mil 💕💕💕💕
2026-08-07 17:38:08
1
eva.gabiota
Eva Gabiota :
cuánto dolor en el corazón roto 💔💔
2026-08-07 04:02:55
1
olgaveliz462
olgaveliz462 :
YO TENGO A DIOS QUE SIEMPRE ME CURA MI ALMA Y MI CORAZÓN
2026-08-07 22:46:30
0
blabe2
♛Aʟᴇᴊᴀɴᴅʀᴀ 𝓓𝓮B𝒆𝒏𝒅𝒆𝐳𝒖🌻 :
si duele el amar sanará con el tiempo 😢
2026-08-07 22:47:10
0
andrearestrepo42
Andrea Restrepo :
yoooo
2026-08-07 22:19:48
0
virginia.maricela52
Genesis :
2026-08-07 22:53:37
0
yohel.peraza
Yohel Peraza :
Si tengo el corazón 💔🥺 bueno volver amar mientras sé pueda hoy estamos mañana no sabemos 💔 😞 🥺
2026-08-07 20:23:38
0
matildereyesolmed7
floresita :
2026-08-07 19:40:00
0
drlngvillagra
~🇳🇮 ♥️ Villagra ~🇳🇮 :
2026-08-07 12:03:47
1
elchivoperez
El Chivo Pérez :
😳😳😳🥺🥺🥺
2026-08-07 03:37:21
0
camy7659
camy :
estoy en ese proceso
2026-08-07 18:35:32
0
amoamiscincobebessiempre
AmoMiFamiiaMucho :
No voy hablar detenidamente de las etapas del proceso de enamoramiento pero sí que hay momentos imborrables vividos en este proceso que valió la pena momentos imborrables es amor eterno sentido palpablemente en mi alma y mi corazon asi que: Solo los que han sentido en el alma y corazon esto tan hermoso pueden comprender
2026-08-07 18:25:17
0
marialuisa.martin02
Marialuisa Martinez :
duele el corason🥰
2026-08-07 19:36:35
0
user5660202232728
Martha :
2026-08-07 18:38:46
0
josemadrid1532
Jose Madrid15 :
😢😢😢
2026-08-07 03:39:06
0
To see more videos from user @horagris02, please go to the Tikwm homepage.

Other Videos

Carne en Salsa Verde with crispy garlic, baby potatoes, and corn tortillas. INGREDIENTS (Serves 5–6) BEEF + 3 lb chuck roast, cut into 1.5-inch cubes + Kosher salt + 2 TBSP neutral oil SALSA VERDE + 1.5 lb tomatillos + 1 large poblano + 4 serranos + 1 white onion, halved + 6 cloves garlic + 1 handful fresh cilantro + 2 tsp chicken bouillon + 1 bay leaf + 3/4 C water + Kosher salt to taste FOR SERVING + Corn tortillas + 8 cloves garlic, thinly sliced and fried + Chopped fresh cilantro + Lime wedges DIRECTIONS + STEP 1: SEASON Pat the chuck roast dry with paper towels. Season generously with kosher salt. + STEP 2: SEAR Heat a large carbon steel pan (this is the YETI 12-inch carbon steel pan) over medium-high heat. Add the neutral oil and sear the beef in batches until deeply browned on all sides, about 3–4 minutes per side. Set aside. + STEP 3: CHAR Char the tomatillos, serranos, onion, and garlic on a comal. Blacken the poblano over a stove flame. Steam in a covered bowl for 15–20 minutes, then peel and remove the seeds. + STEP 4: BLEND Add the roasted tomatillos, poblano, serranos, onion, garlic, cilantro, chicken bouillon, and 3/4 C water to a blender. Blend until mostly smooth, leaving some tomatillo seeds and char flecks visible. + STEP 5: BRAISE Reduce the pan to medium. Return the beef and any accumulated juices to the pan. Pour the salsa verde directly over the beef, stir once to coat, and add the bay leaf. Bring to a gentle simmer, then reduce to low, cover, and cook for 2–2.5 hours, stirring occasionally. Taste and adjust with kosher salt if needed. Remove the bay leaf. + STEP 6: SERVE Finish with the crispy garlic and chopped cilantro. Serve with cast iron potatoes, warm corn tortillas, and lime wedges.
Carne en Salsa Verde with crispy garlic, baby potatoes, and corn tortillas. INGREDIENTS (Serves 5–6) BEEF + 3 lb chuck roast, cut into 1.5-inch cubes + Kosher salt + 2 TBSP neutral oil SALSA VERDE + 1.5 lb tomatillos + 1 large poblano + 4 serranos + 1 white onion, halved + 6 cloves garlic + 1 handful fresh cilantro + 2 tsp chicken bouillon + 1 bay leaf + 3/4 C water + Kosher salt to taste FOR SERVING + Corn tortillas + 8 cloves garlic, thinly sliced and fried + Chopped fresh cilantro + Lime wedges DIRECTIONS + STEP 1: SEASON Pat the chuck roast dry with paper towels. Season generously with kosher salt. + STEP 2: SEAR Heat a large carbon steel pan (this is the YETI 12-inch carbon steel pan) over medium-high heat. Add the neutral oil and sear the beef in batches until deeply browned on all sides, about 3–4 minutes per side. Set aside. + STEP 3: CHAR Char the tomatillos, serranos, onion, and garlic on a comal. Blacken the poblano over a stove flame. Steam in a covered bowl for 15–20 minutes, then peel and remove the seeds. + STEP 4: BLEND Add the roasted tomatillos, poblano, serranos, onion, garlic, cilantro, chicken bouillon, and 3/4 C water to a blender. Blend until mostly smooth, leaving some tomatillo seeds and char flecks visible. + STEP 5: BRAISE Reduce the pan to medium. Return the beef and any accumulated juices to the pan. Pour the salsa verde directly over the beef, stir once to coat, and add the bay leaf. Bring to a gentle simmer, then reduce to low, cover, and cook for 2–2.5 hours, stirring occasionally. Taste and adjust with kosher salt if needed. Remove the bay leaf. + STEP 6: SERVE Finish with the crispy garlic and chopped cilantro. Serve with cast iron potatoes, warm corn tortillas, and lime wedges.

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