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unboxthings_jennie
unboxthings_jennie
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Wednesday 21 May 2025 06:06:44 GMT
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haphuongriviu666
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2025-05-21 08:56:17
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2025-06-03 13:35:41
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2025-05-21 07:44:08
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Slow-Cooker Barbacoa  Ingredients  Chuck roast  2 Roma tomatoes  1/2 onion  7 Garlic cloves  7 Chile Guajillo (cleaned and de-seeded) 3 Chile ancho (cleaned and de-seeded)  2 cups water + more to rinse blender cup  3-5 Whole cloves  1 tsp Coriander  1 tsp Dried thyme  1/4 tsp Whole cumin  1/2 tsp Mexican oregano  1/2 tbsp Whole peppercorns  1/2 tbsp Beef bouillon  1/2 tbsp Ground all-spice (you can also whole whole)  5 Bay leaves  Salt and pepper to taste  Cooking instructions  * Start by seasoning both sides of chuck roast with salt and pepper. Next place in a hot skillet with oil get a good sear on both sides. Transfer chuck roast to a slow cooker.  * In the same skillet place tomatoes, onion and garlic. Cook till tomatoes are softened. Next add dried chili pods, tossing them frequently toast for about 45 seconds or till color starts to change.  * Add water to rehydrate chiles, let cool for a few minutes before transferring over to blender.  * Into a blender add all the ingredients including water and spices. Blend till smooth, if you need to you can pour sauce through a strainer for a smoother consistency. Pour sauce over meat, rinse blender cup with a little more water to get the rest of sauce, add that to slow-cooker too.  * Add bay leaves, cover and cook on low till meat is tender. (I cooked it for 5 hours on low).  * Once meat is ready remove from sauce and break-apart. You can add the meat back in the sauce or pour sauce on top of the meat.  * Serve in taco form, tortas, or as a platter. Top with your favorite toppings and enjoy!!  #barbacoa #slowcooker #crockpotmeals #easymeals #mexicanfood #tacos #recipes #recetas #food #cooking #Foodie
Slow-Cooker Barbacoa Ingredients Chuck roast 2 Roma tomatoes 1/2 onion 7 Garlic cloves 7 Chile Guajillo (cleaned and de-seeded) 3 Chile ancho (cleaned and de-seeded) 2 cups water + more to rinse blender cup 3-5 Whole cloves 1 tsp Coriander 1 tsp Dried thyme 1/4 tsp Whole cumin 1/2 tsp Mexican oregano 1/2 tbsp Whole peppercorns 1/2 tbsp Beef bouillon 1/2 tbsp Ground all-spice (you can also whole whole) 5 Bay leaves Salt and pepper to taste Cooking instructions * Start by seasoning both sides of chuck roast with salt and pepper. Next place in a hot skillet with oil get a good sear on both sides. Transfer chuck roast to a slow cooker. * In the same skillet place tomatoes, onion and garlic. Cook till tomatoes are softened. Next add dried chili pods, tossing them frequently toast for about 45 seconds or till color starts to change. * Add water to rehydrate chiles, let cool for a few minutes before transferring over to blender. * Into a blender add all the ingredients including water and spices. Blend till smooth, if you need to you can pour sauce through a strainer for a smoother consistency. Pour sauce over meat, rinse blender cup with a little more water to get the rest of sauce, add that to slow-cooker too. * Add bay leaves, cover and cook on low till meat is tender. (I cooked it for 5 hours on low). * Once meat is ready remove from sauce and break-apart. You can add the meat back in the sauce or pour sauce on top of the meat. * Serve in taco form, tortas, or as a platter. Top with your favorite toppings and enjoy!! #barbacoa #slowcooker #crockpotmeals #easymeals #mexicanfood #tacos #recipes #recetas #food #cooking #Foodie

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