@landoooono1: hope you guys enjoy!! <33 #landonorris #oscarpiastri #landoscar #fyp #f1

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Region: NL

Monday 07 September 2026 18:38:38 GMT

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Axiorre¹⁶ :

Ofc there was gonna be angst😭😭😭😭

2026-09-08 10:37:37

3

meuglena :

I hope you can run fast... 🥰

2026-09-07 19:18:27

2

jule⸆⸉ ⁸⁷ ¹ :

thats so mean

2026-09-07 19:27:30

2

Clara :

You better post a new Part and They make up (or out ) veeeeryyyyy soon

2026-09-07 18:47:38

47

EXVIN✮⋆˙ :

poor Oscar but I'm actually happy I found your account again

2026-09-08 06:10:54

2

Taylor Jay Powell :

i can’t believe i’m this early

2026-09-07 18:40:37

19

вы водород :

AND OSCAR DIDN'T EVEN REPLY 😭😭😭 MY HEART

2026-09-08 18:07:06

1

Olivia :

Oh noooooo. My babies 🥺 they’ll be ok I know it!

2026-09-07 19:08:51

6

Adeliine L :

Don’t now if I feel happy to find you again on my fyp or if I feel really bad for Oscar 🥲

2026-09-07 20:02:40

2

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perdón quería editarlo bonito pero no supe cómo hacerlo y no tengo coordinación para bailar,, lo baile como 30 veces y este fue el mejor jsksnsksns al último llegue a saltar en 1 pata #drhouse #f #foryou #Cosplay #fyp

perdón quería editarlo bonito pero no supe cómo hacerlo y no tengo coordinación para bailar,, lo baile como 30 veces y este fue el mejor jsksnsksns al último llegue a saltar en 1 pata #drhouse #f #foryou #Cosplay #fyp

Oaxacan chicken empanadas with mole amarillo. This is an authentic Oaxacan-style empanada recipe from my friend Minerva López. If you ever visit Oaxaca, Mexico, she’ll teach you how to cook some of the best food in the country. INGREDIENTS MOLE AMARILLO (Makes about 5.5 cups) + 5 guajillo chiles, de-seeded + 4 Roma tomatoes + 4 cloves garlic + 1/2 white onion + 1 TBSP Mexican oregano + 5 allspice berries + 1/2 TBSP cumin seeds (whole) + 2 hierba santa leaves (Mexican pepperleaf) + 6 C chicken broth + 150g masa harina + 1/2 C water (add more as needed) + Salt to taste EMPANADAS + Corn masa + Shredded chicken + Mole amarillo + Fresh cilantro TOPPING + 1/2 white onion, thin sliced + 3-4 chile de agua (or Anaheim) + 1 lime, juiced DIRECTIONS 1. INFUSE Add chicken broth and hierba santa to a pot. Simmer 10–15 min, then discard herbs. 2. ROAST Toast guajillos on a dry pan until fragrant. Soak in warm broth 10 min. Roast tomatoes, onion, and garlic until charred. Toast dry spices until fragrant. 3. MOLE Blend soaked guajillos with tomatoes, onion, garlic, and spices until smooth. Pour mole through a strainer and stir with a spoon. Then add strained mole to broth. Separately, blend masa with water until fully smooth. Add water as needed so it’s pourable but thick (this addition is for thickening the mole). Slowly pour masa mixture into the pot while stirring. Simmer uncovered on low for 15–25 min, stirring often, until thickened. Salt to taste. 4. TOPPING Char chiles directly over flame until blackened. Add to a bowl and cover to steam 10-15 mins. Then peel, deseed, and slice. Toss sliced onion and roasted chiles with fresh lime juice. Set aside. 5. EMPANADA Press masa and place on hot comal. Top masa with a spoonful of mole, chicken, and cilantro. Dip your finger in water and run it around half of the perimeter of the empanada (this is to seal it). Fold empanada and press edge to seal. Cook until golden and cooked through. 6. SERVE Top with onion-chile mix. Add more mole as desired. Serve with fresh lime wedges.

Oaxacan chicken empanadas with mole amarillo. This is an authentic Oaxacan-style empanada recipe from my friend Minerva López. If you ever visit Oaxaca, Mexico, she’ll teach you how to cook some of the best food in the country. INGREDIENTS MOLE AMARILLO (Makes about 5.5 cups) + 5 guajillo chiles, de-seeded + 4 Roma tomatoes + 4 cloves garlic + 1/2 white onion + 1 TBSP Mexican oregano + 5 allspice berries + 1/2 TBSP cumin seeds (whole) + 2 hierba santa leaves (Mexican pepperleaf) + 6 C chicken broth + 150g masa harina + 1/2 C water (add more as needed) + Salt to taste EMPANADAS + Corn masa + Shredded chicken + Mole amarillo + Fresh cilantro TOPPING + 1/2 white onion, thin sliced + 3-4 chile de agua (or Anaheim) + 1 lime, juiced DIRECTIONS 1. INFUSE Add chicken broth and hierba santa to a pot. Simmer 10–15 min, then discard herbs. 2. ROAST Toast guajillos on a dry pan until fragrant. Soak in warm broth 10 min. Roast tomatoes, onion, and garlic until charred. Toast dry spices until fragrant. 3. MOLE Blend soaked guajillos with tomatoes, onion, garlic, and spices until smooth. Pour mole through a strainer and stir with a spoon. Then add strained mole to broth. Separately, blend masa with water until fully smooth. Add water as needed so it’s pourable but thick (this addition is for thickening the mole). Slowly pour masa mixture into the pot while stirring. Simmer uncovered on low for 15–25 min, stirring often, until thickened. Salt to taste. 4. TOPPING Char chiles directly over flame until blackened. Add to a bowl and cover to steam 10-15 mins. Then peel, deseed, and slice. Toss sliced onion and roasted chiles with fresh lime juice. Set aside. 5. EMPANADA Press masa and place on hot comal. Top masa with a spoonful of mole, chicken, and cilantro. Dip your finger in water and run it around half of the perimeter of the empanada (this is to seal it). Fold empanada and press edge to seal. Cook until golden and cooked through. 6. SERVE Top with onion-chile mix. Add more mole as desired. Serve with fresh lime wedges.

انا ما تغيرت .. ما تنكرت ليك ما نسيت الريدة وما قسيت عليك بس كتمت غرامي في جوه الضلوع لما شفتك لاهي ما بترحم دموع

انا ما تغيرت .. ما تنكرت ليك ما نسيت الريدة وما قسيت عليك بس كتمت غرامي في جوه الضلوع لما شفتك لاهي ما بترحم دموع

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