@entropybyhamza: جيبيلنا شوي حلوه و بقلاوه😂 ضحك بذكاء صناعي 😂 #شعب_الصيني_ماله_حل😂😂 #ضحك_وناسة #ذكاء_اصطناعي #حكايات #الجزائر

Entropy
Entropy
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Monday 19 October 2026 19:09:58 GMT
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mibani67
mina mimi :
هههههههههه اااااا
2026-10-20 07:04:09
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user04b7cy07f9
فتحي🌹🇩🇿Fathi :
👍👍👍👏👏👏
2026-10-19 20:55:17
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alyne7671
alyne :
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2026-10-20 00:49:11
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dalale256
مسك الليل :
2026-10-20 07:26:55
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user8514463090181
دوام الحال من الموحال :
2026-10-20 06:52:59
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dy6r8rj4dbqw
محمد نجيب البوروبي :
هههههه
2026-10-19 22:12:51
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katrelnada22
🖤katrEl💧Nada🖤 :
[Sticker] 😂😂😂😂
2026-10-20 05:18:20
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toufik_z23
ZARRUGUI TOUFIK🇩🇿🇩🇿 :
هذي قلتلهم اصكتو ههههه 😂😂😂😂😂😂 ضحكتني بالدموع يعطيك الدقة عمري
2026-10-19 21:15:50
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oum.mira71
oum mira :
😂😂😂😂
2026-10-20 07:01:06
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si.sidn
si sid n :
2026-10-20 05:37:24
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littlm16
ALI👁️RIAD :
🤣
2026-10-19 22:05:17
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kenza.galizera
كوكة كوكة :
،
2026-10-19 20:36:48
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mohamedsohaibe4
Histoire alternative :
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.lmane2
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الغريب88 :
20 سنة مانسهاش👀😂😂😎
2026-10-19 20:49:15
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zlzvy
عزيز بسكرة :
هههههههههههه 😂😂😂
2026-10-19 20:38:21
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zouheyrhadj
zouheyr hadj :
ههههههههههههه هههههههههه
2026-10-19 20:30:04
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medjaldi.sofiane
ْ :
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hasen.dz73
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Mr Akhbar :
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user9138025698041
Lovi nik mok :
[Gros LOL][Gros LOL][Gros LOL]
2026-10-20 00:53:16
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cisse.abib
cissé Abib :
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2026-10-20 01:05:44
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amsa 💗 :
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SPIROU75🇩🇿 :
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2026-10-19 19:44:34
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Other Videos

Enchiladas Rojas Ingredients For the red sauce: 4 guajillo chiles, seeded and deveined 4 ancho chiles, seeded and deveined 2 garlic cloves Small piece of white onion 1/2 cup water 1/4 tsp dried Mexican oregano Salt and pepper, to taste For the enchiladas: Avocado oil, for frying 12 corn tortillas 1 1/2 cups crumbled queso fresco For serving: Mexican crema Queso fresco Fresh cilantro Instructions 1.Heat a large skillet or comal over medium high heat. Toast the guajillo and ancho chiles for about 30–40 seconds, being careful not to burn them. 2.Transfer the toasted chiles to a saucepan, cover with water and simmer over medium heat for about 10 minutes, or until softened. 3. Remove from the heat and allow them to cool slightly. 4.Drain the chiles and add them to a blender with the garlic, onion, oregano, 1/2 cup water, salt and pepper to taste. Blend until completely smooth.  5.Strain the sauce into a bowl 6.Warm the corn tortillas in a dry skillet for a few seconds on each side. This makes them more pliable and helps prevent them from ripping when frying and coating them in the sauce. 7.Heat a thin layer of avocado oil in a skillet over medium heat. Working one at a time, fry each tortilla for about 15–20 seconds per side. 8.Remove the tortilla from the oil and let any excess oil drip off. Coat both sides with the red sauce. I used a cooking brush since the tortilla was hot, but you can also use a spoon. 9.Carefully return the coated tortilla to the skillet and fry again for 15–20 seconds per side. Be careful during this step! the sauce can cause the hot oil to splatter. 10.Add queso fresco toward one edge of each tortilla, roll tightly and transfer to your serving plate. Repeat with the remaining tortillas. 11.Finish with Mexican crema, more crumbled queso fresco and fresh cilantro. Serve immediately and enjoy! :) #recipesoftiktok
Enchiladas Rojas Ingredients For the red sauce: 4 guajillo chiles, seeded and deveined 4 ancho chiles, seeded and deveined 2 garlic cloves Small piece of white onion 1/2 cup water 1/4 tsp dried Mexican oregano Salt and pepper, to taste For the enchiladas: Avocado oil, for frying 12 corn tortillas 1 1/2 cups crumbled queso fresco For serving: Mexican crema Queso fresco Fresh cilantro Instructions 1.Heat a large skillet or comal over medium high heat. Toast the guajillo and ancho chiles for about 30–40 seconds, being careful not to burn them. 2.Transfer the toasted chiles to a saucepan, cover with water and simmer over medium heat for about 10 minutes, or until softened. 3. Remove from the heat and allow them to cool slightly. 4.Drain the chiles and add them to a blender with the garlic, onion, oregano, 1/2 cup water, salt and pepper to taste. Blend until completely smooth. 5.Strain the sauce into a bowl 6.Warm the corn tortillas in a dry skillet for a few seconds on each side. This makes them more pliable and helps prevent them from ripping when frying and coating them in the sauce. 7.Heat a thin layer of avocado oil in a skillet over medium heat. Working one at a time, fry each tortilla for about 15–20 seconds per side. 8.Remove the tortilla from the oil and let any excess oil drip off. Coat both sides with the red sauce. I used a cooking brush since the tortilla was hot, but you can also use a spoon. 9.Carefully return the coated tortilla to the skillet and fry again for 15–20 seconds per side. Be careful during this step! the sauce can cause the hot oil to splatter. 10.Add queso fresco toward one edge of each tortilla, roll tightly and transfer to your serving plate. Repeat with the remaining tortillas. 11.Finish with Mexican crema, more crumbled queso fresco and fresh cilantro. Serve immediately and enjoy! :) #recipesoftiktok

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