@orquestavacilonoficial: El baile del conejito 🐰 #armonia10 #elbailedelconejito #cumbiaperuana #clips

Orquesta Vacilon oficial
Orquesta Vacilon oficial
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Region: PE
Saturday 12 September 2026 04:33:29 GMT
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karlotato
Tato :
que falta de respeto de no etiquetarla 🤣
2026-09-12 06:14:38
25
joseriosarenas
Jose Ríos Arenas :
al del piano se le salen los ojos 🤣🤣🤣
2026-09-12 06:43:57
72
hamilthfrank
HSFranko :
El del piano 😂 🤣
2026-09-12 06:59:18
27
lucy.meja232
Lucy Mejía 🩷💐🫶 :
pensé que era un
2026-09-12 07:16:28
2
guillerodriguez60
Guille Rodriguez :
creo que mañana hago una reunión 😂😂😂
2026-09-12 07:10:11
2
maxi.alvarez414
Maxi Alvarez :
Cualquier ritmo
2026-09-12 07:35:57
2
rubi_041424
𝓕𝓲𝓸𝓻𝓮♡ :
Miaaa Martinez regiaaaa
2026-09-12 06:47:37
2
delytasms
DELYTA ❤ ❤ :
Abran su billetera 🤣y listo
2026-09-12 07:09:27
3
johaoluisinho
Jhoao Luisinho :
ese tipo de bailarinas quiero en mi cumpleaños
2026-09-12 07:19:00
2
luistorreshuama69
luistorreshuama69 :
yalazaaa
2026-09-12 06:31:58
3
elloboferoz98
TU TIO DON JUAN🦊💫 :
Quiero contratarlos 😁
2026-09-12 06:45:45
1
vandido277
Vandido :
mi ex la bailarina 😂😁
2026-09-12 07:22:46
1
caracortada123
Caracortada123 :
Yra
2026-09-12 06:05:20
0
dhilioney4
🏆⚽🍓🤎𝐷𝐻𝐼𝐿𝐼𝑂𝑁𝐸𝑌🦋🍒 :
ala bailarina quiero contratar su número de ella
2026-09-12 07:15:22
0
ariel.artigue
Ariel Artigue :
mama 😍😍😍😍😍😍😍
2026-09-12 07:52:28
0
christopher.houst1
¢hri$Toph€R👹 :
cómo que está mal esa chica yo la veo y tomo con ella y le cuento mis problemas 😃🤣
2026-09-12 06:44:34
0
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Saudi Hashi Madghoot A comforting Saudi classic made with tender camel mea t, fragrant spices, and flavorful rice. Ingredients - ½ cup oil - 3 dried black lemons (loomi) - 2 bay leaves - 4–5 green cardamoms - 3–4 cloves - 3–4 black peppercorns - 2 cinnamon sticks - 2 onions, chopped - 1 tbsp ginger-garlic paste - 1 kg bone-in camel (hashi) meat - 2 tomatoes, chopped - 2 tbsp tomato paste - 1 tsp turmeric - 1 tsp red chilli powder - 1 tsp cumin powder - 1 tsp coriander powder - 1 tsp black pepper powder - Salt to taste - 2 litres water - 5–6 green chillies - 2½ cups basmati rice, soaked for 30 minutes Method 1. Heat the oil in a pressure cooker. Add the dried black lemons, bay leaves, cardamoms, cloves, black peppercorns, and cinnamon sticks. 2. Add the chopped onions and fry until golden. Stir in the ginger-garlic paste and sauté for 1 minute. 3. Add the camel meat and cook until lightly browned. 4. Mix in the chopped tomatoes, tomato paste, turmeric, red chilli powder, cumin, coriander, black pepper, and salt. Cook until the oil separates. 5. Pour in 2 litres of water, cover, and pressure cook on medium heat for 45–60 minutes, or until the meat is tender. 6. Once the meat is cooked, add 5–6 whole green chillies. Then add the soaked rice. You should have about 4 cups of broth (yakhni) left. If needed, top up with a little water. Adjust the salt. 7. Cook on high heat until the rice has almost absorbed the broth. 8. Cover and cook on low heat for 10 to 15 minutes. 9. Fluff the rice gently and serve hot with Arabic salsa (Daqoos). Enjoy this tender, juicy, and aromatic Saudi Hashi Madghoot! #HashiMadghoot #CamelMadghoot #SaudiFood #SaudiRecipe #ArabicFood
Saudi Hashi Madghoot A comforting Saudi classic made with tender camel mea t, fragrant spices, and flavorful rice. Ingredients - ½ cup oil - 3 dried black lemons (loomi) - 2 bay leaves - 4–5 green cardamoms - 3–4 cloves - 3–4 black peppercorns - 2 cinnamon sticks - 2 onions, chopped - 1 tbsp ginger-garlic paste - 1 kg bone-in camel (hashi) meat - 2 tomatoes, chopped - 2 tbsp tomato paste - 1 tsp turmeric - 1 tsp red chilli powder - 1 tsp cumin powder - 1 tsp coriander powder - 1 tsp black pepper powder - Salt to taste - 2 litres water - 5–6 green chillies - 2½ cups basmati rice, soaked for 30 minutes Method 1. Heat the oil in a pressure cooker. Add the dried black lemons, bay leaves, cardamoms, cloves, black peppercorns, and cinnamon sticks. 2. Add the chopped onions and fry until golden. Stir in the ginger-garlic paste and sauté for 1 minute. 3. Add the camel meat and cook until lightly browned. 4. Mix in the chopped tomatoes, tomato paste, turmeric, red chilli powder, cumin, coriander, black pepper, and salt. Cook until the oil separates. 5. Pour in 2 litres of water, cover, and pressure cook on medium heat for 45–60 minutes, or until the meat is tender. 6. Once the meat is cooked, add 5–6 whole green chillies. Then add the soaked rice. You should have about 4 cups of broth (yakhni) left. If needed, top up with a little water. Adjust the salt. 7. Cook on high heat until the rice has almost absorbed the broth. 8. Cover and cook on low heat for 10 to 15 minutes. 9. Fluff the rice gently and serve hot with Arabic salsa (Daqoos). Enjoy this tender, juicy, and aromatic Saudi Hashi Madghoot! #HashiMadghoot #CamelMadghoot #SaudiFood #SaudiRecipe #ArabicFood

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