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@kiwidayma159:

Nguyễnn Kiềuu Anhh
Nguyễnn Kiềuu Anhh
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Saturday 10 October 2026 11:04:12 GMT
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JR FREITAS 50013: INIMIGO Nº 1 DA DIREITA 🔥 🏍️ Vim do corre e sei quem paga a conta das decisões tomadas lá em cima. 👊🏾 É por isso que a direita se incomoda comigo. Eu não abaixo a cabeça para Bolsonaro, Tarcísio, MBL, Nikolas, Pavanato e nenhum político que usa mentira e preconceito para colocar trabalhador contra trabalhador. 🔥 Se enfrentar racista, fascista e inimigo do povo me transforma no inimigo nº 1 da direita, então podem colocar meu nome no topo da lista. ✊🏾 Eles têm medo de um motoboy no poder. E é justamente por isso que a gente vai chegar lá. PODER PRA QUEM TÁ NO CORRE!
JR FREITAS 50013: INIMIGO Nº 1 DA DIREITA 🔥 🏍️ Vim do corre e sei quem paga a conta das decisões tomadas lá em cima. 👊🏾 É por isso que a direita se incomoda comigo. Eu não abaixo a cabeça para Bolsonaro, Tarcísio, MBL, Nikolas, Pavanato e nenhum político que usa mentira e preconceito para colocar trabalhador contra trabalhador. 🔥 Se enfrentar racista, fascista e inimigo do povo me transforma no inimigo nº 1 da direita, então podem colocar meu nome no topo da lista. ✊🏾 Eles têm medo de um motoboy no poder. E é justamente por isso que a gente vai chegar lá. PODER PRA QUEM TÁ NO CORRE!
Recipe: 🔥🇲🇽 Chicken Poblano Enchiladas Ingredients: Poblano Sauce * 4 large poblano peppers * 1/2 white onion * 3 garlic cloves * 2 bottle Mexican crema (1 for the sauce and 1 for the toppings) * 1 cup evaporated milk or (evaporated milk) * 1/2 cup queso fresco or * 1 tbsp butter * 1 tbsp chicken bouillon * Salt, to taste Enchiladas * 4 boneless, skinless chicken breasts, cooked & shredded *it can be grilled or boiled * 12–16 corn tortillas, or as needed * 1–1 1/2 cups shredded Oaxaca or mozzarella cheese * Oil, for tortillas Toppings * Mexican crema * Queso fresco * Sliced onion * Cilantro * Avocado or radishes, optional Steps 1. Roast the poblanos: Roast over an open flame or in a pan until blackened and blistered. Cover and steam for 10 minutes, then peel and remove the stems and seeds. Don’t rinse them,you want to keep that roasted flavor. 2. Blend the sauce: Blend poblanos, onion, garlic, crema, 1 cup of milk, queso fresco, chicken bouillon, and salt until smooth. Add more milk if needed. 3. Cook the sauce: Melt butter in a skillet. Add the sauce and simmer on low for 5–8 minutes, stirring occasionally. Don’t let it come to a hard boil. 4. Prep the tortillas: Lightly fry the corn tortillas in oil for a few seconds per side until soft and pliable. Drain on paper towels. 5. Assemble: Fill each tortilla with shredded chicken, roll, and place seam-side down in a baking dish. Pour the poblano sauce generously over the top. (the Oaxaca cheese can be added in the shredded or on top when baking or both) 6. Add cheese & bake: If using Oaxaca or mozzarella, sprinkle it over the enchiladas and bake uncovered at 350 degrees F for 10–15 minutes, until melted and bubbly. You can broil for 1–2 minutes for a golden top. 7. Serve: Top with crema, queso fresco, onion, cilantro, avocado, or radishes. Enjoy! 😊 #mexicanfood #EasyRecipe #foryoupage #explorepage✨ #haitiantiktok
Recipe: 🔥🇲🇽 Chicken Poblano Enchiladas Ingredients: Poblano Sauce * 4 large poblano peppers * 1/2 white onion * 3 garlic cloves * 2 bottle Mexican crema (1 for the sauce and 1 for the toppings) * 1 cup evaporated milk or (evaporated milk) * 1/2 cup queso fresco or * 1 tbsp butter * 1 tbsp chicken bouillon * Salt, to taste Enchiladas * 4 boneless, skinless chicken breasts, cooked & shredded *it can be grilled or boiled * 12–16 corn tortillas, or as needed * 1–1 1/2 cups shredded Oaxaca or mozzarella cheese * Oil, for tortillas Toppings * Mexican crema * Queso fresco * Sliced onion * Cilantro * Avocado or radishes, optional Steps 1. Roast the poblanos: Roast over an open flame or in a pan until blackened and blistered. Cover and steam for 10 minutes, then peel and remove the stems and seeds. Don’t rinse them,you want to keep that roasted flavor. 2. Blend the sauce: Blend poblanos, onion, garlic, crema, 1 cup of milk, queso fresco, chicken bouillon, and salt until smooth. Add more milk if needed. 3. Cook the sauce: Melt butter in a skillet. Add the sauce and simmer on low for 5–8 minutes, stirring occasionally. Don’t let it come to a hard boil. 4. Prep the tortillas: Lightly fry the corn tortillas in oil for a few seconds per side until soft and pliable. Drain on paper towels. 5. Assemble: Fill each tortilla with shredded chicken, roll, and place seam-side down in a baking dish. Pour the poblano sauce generously over the top. (the Oaxaca cheese can be added in the shredded or on top when baking or both) 6. Add cheese & bake: If using Oaxaca or mozzarella, sprinkle it over the enchiladas and bake uncovered at 350 degrees F for 10–15 minutes, until melted and bubbly. You can broil for 1–2 minutes for a golden top. 7. Serve: Top with crema, queso fresco, onion, cilantro, avocado, or radishes. Enjoy! 😊 #mexicanfood #EasyRecipe #foryoupage #explorepage✨ #haitiantiktok

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