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@gehri__line04: repost request 🥹❤️ #poetry #sadpoetry #gehriline #crew07 #burhan_tv

قصۂ دل 🫀
قصۂ دل 🫀
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Region: PK
Sunday 04 October 2026 12:47:05 GMT
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sukon340
Mehar khaskhelii🌺 :
@.:امید لے کر آئے تھے، درد دے کر چلے گئے، ہم جسے اپنا سمجھتے تھے، وہی اجنبی بن گئے۔ 💔
2026-10-04 14:36:29
2
raiabdullag143
راۓ عبداللہ 😔 :
Bilkul 💯🫡
2026-10-04 12:50:42
2
.pagal.dewana786
❤️ pagal dewana786 :
2026-10-04 15:06:23
0
anwarbajwa76
Anwar Bajwa :
🥰🥰🥰
2026-10-05 16:16:31
1
ch.azeem.bajwa
Ch Azeem Bajwa1 :
❤️❤️❤️
2026-10-04 13:14:26
2
nimrabutt666
Aquarius girl29 :
💯💯
2026-10-05 15:39:08
1
nasir.ch302
NaSir Ch🖤302 :
😍😍😍
2026-10-04 15:15:22
2
kaghani.hun.yar5
🥀°𝑀𝐴ل𝐼𝐾(💔)𝐴ع𝐴𝑁°❤️‍🩹 :
💔💔💔
2026-10-04 13:53:02
2
.pagal.dewana786
❤️ pagal dewana786 :
👍👍👍
2026-10-04 15:06:00
1
raiabdullag143
راۓ عبداللہ 😔 :
❤️❤️❤️
2026-10-04 12:50:25
2
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Crock-tober - Day 4 🍂 Shortcut Birria Tacos A quick recipe is below and if you want more detailed instructions check the link in my bio! 31 days of crockpot dinners! All made with wholesome ingredients. We’re taking a chuck roast and turning it into the most delicious and satisfying birria tacos 🌮 Ingredients 3 lb beef chuck roast 1 teaspoon sea salt ½ teaspoon black pepper 1 onion - diced 15 oz red enchilada sauce - I used Siete 2 cup low-sodium beef broth 2 chipotles in adobo sauce - chopped 1 tablespoon adobo sauce 1 teaspoon cumin 1 teaspoon oregano 2 cinnamon sticks 2 bay leaves For the tacos 15 corn tortillas 2 cups Oaxaca cheese - grated Cilantro 1. Cut the beef chuck into 4–6 smaller chunks and season each piece well with salt and pepper. Sear the beef in a hot skillet if you'd like. It adds more flavor, but you can skip it. Place the beef and diced onion in the bottom of the crockpot. 2. Pour the enchilada sauce and beef broth over the beef. Add the chipotles, adobo sauce, cumin, oregano, cinnamon sticks, and bay leaves. Cook on LOW for 6–8 hours or HIGH for 3–4 hours. 3. Before removing the beef, spoon the oil off the top of the crockpot into a separate bowl. This is the “birria oil” that toasts the tortillas in step 5. 4. Take the beef out of the crockpot and onto a separate pan. Remove the cinnamon sticks and bay leaves and discard them. Leave the crockpot on keep warm so the broth stays warm. Pull the beef into pieces with a fork. It should be so tender it falls apart. Ladle 2–3 spoonfuls of the broth over the meat and toss well to coat. 5. Heat a large skillet over medium heat. Add about ½ tablespoon of the birria oil to the pan and immediately place a tortilla on top. Flip the tortilla so both sides are coated in the oil. Sprinkle Oaxaca cheese over the tortilla, then add the birria and cilantro leaves to one half. Once the cheese has melted, fold the tortilla over into a taco. Toast both sides, then transfer to a plate. Repeat with the remaining tortillas. 6. The tacos will crisp up more as they sit. Serve them warm with a bowl of the birria broth for dipping. #crocktober #crockpot #healthyrecipes
Crock-tober - Day 4 🍂 Shortcut Birria Tacos A quick recipe is below and if you want more detailed instructions check the link in my bio! 31 days of crockpot dinners! All made with wholesome ingredients. We’re taking a chuck roast and turning it into the most delicious and satisfying birria tacos 🌮 Ingredients 3 lb beef chuck roast 1 teaspoon sea salt ½ teaspoon black pepper 1 onion - diced 15 oz red enchilada sauce - I used Siete 2 cup low-sodium beef broth 2 chipotles in adobo sauce - chopped 1 tablespoon adobo sauce 1 teaspoon cumin 1 teaspoon oregano 2 cinnamon sticks 2 bay leaves For the tacos 15 corn tortillas 2 cups Oaxaca cheese - grated Cilantro 1. Cut the beef chuck into 4–6 smaller chunks and season each piece well with salt and pepper. Sear the beef in a hot skillet if you'd like. It adds more flavor, but you can skip it. Place the beef and diced onion in the bottom of the crockpot. 2. Pour the enchilada sauce and beef broth over the beef. Add the chipotles, adobo sauce, cumin, oregano, cinnamon sticks, and bay leaves. Cook on LOW for 6–8 hours or HIGH for 3–4 hours. 3. Before removing the beef, spoon the oil off the top of the crockpot into a separate bowl. This is the “birria oil” that toasts the tortillas in step 5. 4. Take the beef out of the crockpot and onto a separate pan. Remove the cinnamon sticks and bay leaves and discard them. Leave the crockpot on keep warm so the broth stays warm. Pull the beef into pieces with a fork. It should be so tender it falls apart. Ladle 2–3 spoonfuls of the broth over the meat and toss well to coat. 5. Heat a large skillet over medium heat. Add about ½ tablespoon of the birria oil to the pan and immediately place a tortilla on top. Flip the tortilla so both sides are coated in the oil. Sprinkle Oaxaca cheese over the tortilla, then add the birria and cilantro leaves to one half. Once the cheese has melted, fold the tortilla over into a taco. Toast both sides, then transfer to a plate. Repeat with the remaining tortillas. 6. The tacos will crisp up more as they sit. Serve them warm with a bowl of the birria broth for dipping. #crocktober #crockpot #healthyrecipes

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