1. Home
  2. Detail

@user3836058437165: #horse #trending #viral #fyp #usa #news #funny

Yorr Cheris
Yorr Cheris
Open In TikTok:
Region: US
Monday 31 August 2026 16:49:49 GMT
356
99
8
2

Music

Download

No Watermark .mp4 (26.53MB) No Watermark(HD) .mp4 (12.79MB) Watermark .mp4 (25.12MB) Music .mp3

Comments

ezyrider1999
ezyrider1999 :
Horses can be so silly. Beautiful though
2026-09-01 14:37:39
0
stephanieandrews863
stephanieandrews863 :
😂
2026-08-31 22:21:32
0
toddrainey5
T-Rainey :
🤣🤣🤣
2026-08-31 20:51:12
1
lizziesalmond
Lizzie Salmond :
❤️❤️❤️
2026-08-31 22:42:01
0
carmencolpas380
Carmen Colpas380 :
🥰🥰🥰
2026-08-31 22:21:59
0
claudiarichards46
claudiarichards46 :
😁😁😁
2026-08-31 21:38:31
0
cape.cod.kayak
Cape Cod Kayak :
💯💯💯
2026-08-31 19:03:40
0
agentmater68
flatbed bob 603 :
🥰
2026-09-01 17:12:56
0
To see more videos from user @user3836058437165, please go to the Tikwm homepage.

Other Videos

@ikaromendes_oficiall@rafael_cabral4 #rafaelcabralcy #mjmusiccy #sertanejo #arrocha
@ikaromendes_oficiall@rafael_cabral4 #rafaelcabralcy #mjmusiccy #sertanejo #arrocha
First time making Birria Tacos | SAVE RECIPE ⬇️ New Mexico Green Chile Birria Tacos Serves 15 | ~45–60 tacos INGREDIENTS Beef: 8–9 lbs chuck roast (chunks), 4–5 tbsp beef tallow, salt & pepper Fresh chiles: 2 lbs NM green chile, 2–3 jalapeños, 2–3 poblanos Charred veg: 4 white onions (halved), 6–8 Roma tomatoes, 2 heads garlic (halved) Dried chiles: 8–10 guajillos, 3–4 anchos, 2–3 árbol (optional), stemmed & seeded Seasonings: 2 tbsp Mexican oregano, 2 tsp cumin, 2 tsp coriander, 1 tbsp smoked paprika, 2 tsp cinnamon, 8–10 cloves, 1 tbsp peppercorns, 4–5 bay leaves, salt Liquid: 10–12 cups beef stock, 1½ cups apple cider vinegar, juice of 2 limes, 1–2 tbsp brown sugar (optional) For tacos: 60–75 corn tortillas, 3–4 lbs Oaxaca cheese (shredded), 2 white onions (diced), 2 bunches cilantro, 8–10 limes DIRECTIONS Char green chiles, jalapeños, poblanos, onions, tomatoes & garlic on a hot grill until blackened. Remove pepper stems/seeds. Toast guajillos, anchos & árbol 20–30 sec/side; soak in hot water 20 min, drain. Blend dried chiles, charred veg, 1½ lbs roasted green chile, 2 cups stock, vinegar & seasonings (except bay leaves) until smooth. Season beef; sear in tallow in a Dutch oven over high heat until deeply browned. Remove. Add sauce, scraping up browned bits. Return beef; add remaining stock, bay leaves & lime juice (liquid should reach ¾ up beef). Cover, braise at 325°F for 3½–4½ hrs until beef falls apart. Shred beef; reserve consomé and skim fat for frying. Griddle: dip tortillas in birria fat, layer cheese-beef-roasted green chile-cheese, fold, and crisp both sides on a hot cast-iron. Serve with hot consomé, topped with onion, cilantro, lime & roasted green chile.
First time making Birria Tacos | SAVE RECIPE ⬇️ New Mexico Green Chile Birria Tacos Serves 15 | ~45–60 tacos INGREDIENTS Beef: 8–9 lbs chuck roast (chunks), 4–5 tbsp beef tallow, salt & pepper Fresh chiles: 2 lbs NM green chile, 2–3 jalapeños, 2–3 poblanos Charred veg: 4 white onions (halved), 6–8 Roma tomatoes, 2 heads garlic (halved) Dried chiles: 8–10 guajillos, 3–4 anchos, 2–3 árbol (optional), stemmed & seeded Seasonings: 2 tbsp Mexican oregano, 2 tsp cumin, 2 tsp coriander, 1 tbsp smoked paprika, 2 tsp cinnamon, 8–10 cloves, 1 tbsp peppercorns, 4–5 bay leaves, salt Liquid: 10–12 cups beef stock, 1½ cups apple cider vinegar, juice of 2 limes, 1–2 tbsp brown sugar (optional) For tacos: 60–75 corn tortillas, 3–4 lbs Oaxaca cheese (shredded), 2 white onions (diced), 2 bunches cilantro, 8–10 limes DIRECTIONS Char green chiles, jalapeños, poblanos, onions, tomatoes & garlic on a hot grill until blackened. Remove pepper stems/seeds. Toast guajillos, anchos & árbol 20–30 sec/side; soak in hot water 20 min, drain. Blend dried chiles, charred veg, 1½ lbs roasted green chile, 2 cups stock, vinegar & seasonings (except bay leaves) until smooth. Season beef; sear in tallow in a Dutch oven over high heat until deeply browned. Remove. Add sauce, scraping up browned bits. Return beef; add remaining stock, bay leaves & lime juice (liquid should reach ¾ up beef). Cover, braise at 325°F for 3½–4½ hrs until beef falls apart. Shred beef; reserve consomé and skim fat for frying. Griddle: dip tortillas in birria fat, layer cheese-beef-roasted green chile-cheese, fold, and crisp both sides on a hot cast-iron. Serve with hot consomé, topped with onion, cilantro, lime & roasted green chile.
برينێت ئاخفتنا ساخ نابن #kurd #foryoupage #viral #fyp #explore
برينێت ئاخفتنا ساخ نابن #kurd #foryoupage #viral #fyp #explore


#xuhuong #bongda #xh #fyp
#xuhuong #bongda #xh #fyp
@allu.oficial #allucy #allu
@allu.oficial #allucy #allu

About

Legal