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@mechoconbu8: Mẹ cho con bú tập 26

Mẹ cho con bú
Mẹ cho con bú
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Thursday 20 August 2026 07:19:06 GMT
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trng.b.qu
Trương Bá Quý :
2026-08-20 13:39:30
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Quesabirria Tacos🌮 Ingredients (Serves 4–6) Beef: • 700g beef chuck roast • 500g oxtail • Salt & black pepper Chillies: • 4 dried guajillo chillies, deseeded • 3 dried ancho chillies, deseeded • 2 dried arbol chillies (adjust for heat) Spice Bundle: • 1 tsp black peppercorns • 1 tsp cumin seeds • 1 tsp coriander seeds • 2 allspice berries • 2 cloves • 2 cinnamon sticks • 2 bay leaves Braising Liquid: • 1 large onion, quartered • 6 garlic cloves • 1 tbsp tomato paste • 1.5 litres beef stock Assembly: • Corn tortillas • 300g mozzarella • White onion, finely diced • Fresh cilantro, chopped Instructions 1. Season and sear: Season the beef generously with salt and pepper. Sear on all sides until deeply browned. Remove and set aside. 2. Build the base: In the same pot, add the onion and cook until lightly caramelized. Stir in the tomato paste. Add the garlic and cook for 1 minute. 3. Add the stock: Pour in the beef stock. Add the dried chillies. Return the beef to the pot. 4. Add the spice bundle: Wrap the peppercorns, cumin, coriander, allspice, cloves, cinnamon and bay leaves in cheesecloth. Add the bundle to the pot. 5. Braise: Cover and cook gently for 1 hour. 6. Blend the chillies: Remove the chillies from the pot. Blend them with a few ladles of the cooking liquid until smooth. Pour the mixture back into the pot. 7. Continue cooking: Cover and cook for another 1½ hours until the beef is fall-apart tender. 8. Shred: Remove the beef and shred it. Strain the broth if desired and reserve as your consommé. 9. Build the tacos: Dip a corn tortilla into the consommé. Place onto a hot pan. Add Oaxaca cheese and shredded beef. Fold over and cook until crispy and golden on both sides. 10. Serve: Serve with a bowl of consommé for dipping. Top with diced white onion and fresh cilantro. #tacos #birria #taco #mexicanfood #DinnerIdeas
Quesabirria Tacos🌮 Ingredients (Serves 4–6) Beef: • 700g beef chuck roast • 500g oxtail • Salt & black pepper Chillies: • 4 dried guajillo chillies, deseeded • 3 dried ancho chillies, deseeded • 2 dried arbol chillies (adjust for heat) Spice Bundle: • 1 tsp black peppercorns • 1 tsp cumin seeds • 1 tsp coriander seeds • 2 allspice berries • 2 cloves • 2 cinnamon sticks • 2 bay leaves Braising Liquid: • 1 large onion, quartered • 6 garlic cloves • 1 tbsp tomato paste • 1.5 litres beef stock Assembly: • Corn tortillas • 300g mozzarella • White onion, finely diced • Fresh cilantro, chopped Instructions 1. Season and sear: Season the beef generously with salt and pepper. Sear on all sides until deeply browned. Remove and set aside. 2. Build the base: In the same pot, add the onion and cook until lightly caramelized. Stir in the tomato paste. Add the garlic and cook for 1 minute. 3. Add the stock: Pour in the beef stock. Add the dried chillies. Return the beef to the pot. 4. Add the spice bundle: Wrap the peppercorns, cumin, coriander, allspice, cloves, cinnamon and bay leaves in cheesecloth. Add the bundle to the pot. 5. Braise: Cover and cook gently for 1 hour. 6. Blend the chillies: Remove the chillies from the pot. Blend them with a few ladles of the cooking liquid until smooth. Pour the mixture back into the pot. 7. Continue cooking: Cover and cook for another 1½ hours until the beef is fall-apart tender. 8. Shred: Remove the beef and shred it. Strain the broth if desired and reserve as your consommé. 9. Build the tacos: Dip a corn tortilla into the consommé. Place onto a hot pan. Add Oaxaca cheese and shredded beef. Fold over and cook until crispy and golden on both sides. 10. Serve: Serve with a bowl of consommé for dipping. Top with diced white onion and fresh cilantro. #tacos #birria #taco #mexicanfood #DinnerIdeas
Chân ái cho bà nào tóc bết #xitphongtoc #xitkhophongtoc #daugoikho #verdantpark
Chân ái cho bà nào tóc bết #xitphongtoc #xitkhophongtoc #daugoikho #verdantpark


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