@templatecapcut503: Sabina-Cristian Nodal @Christian Nodal #CapCut #nodal #angelaaguilar #lyricsvideo #newmusic #lyrics #nodalyangela

MARLEN_RZ
MARLEN_RZ
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Region: US
Friday 25 July 2025 16:48:22 GMT
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strawberry___jesse
🍓Jesse STRAWBERRY🍓 :
Hoy pense en ti🥰
2025-07-30 05:04:33
1
beatriz.valdivia57
beatrizvaldivia797 :
Que sentirá la AA. Que su marido le cante una canción a Cazzu porque es para ella la AA vivir con él no tiene porque extrañar
2025-07-25 21:31:23
2
bendecida7751
user4375767885093 :
No se alegren 🤣🤣🤣 la canción se la compuso a Ángela averigüen y luego hablen para estar abriendo la jeta
2025-07-25 21:42:40
4
beatriz180264
beatriz180264 :
no gracias
2025-07-25 20:51:27
0
alvarez.ale07
🌸Ale Mendoza🌵 :
Paso
2025-07-28 02:48:44
0
lunaarcos921
mamichula :
La panini retorciéndose de coraje al escuchar esta canción de su husband, donde con música le hace saber a una de sus ex que la extraña.. será para Cazzu o Belinda 🤔🤔
2025-07-25 20:45:01
1
sarabalibrera
Sara Balibrera :
Cazzu riéndose diciendo Toma tu karma
2025-07-25 19:54:14
0
paulapernalete870
Paula Pernalete :
❤️
2025-07-30 13:36:12
1
strawberry___jesse
🍓Jesse STRAWBERRY🍓 :
👏👏👏👏👏👏👍👍👍👍
2025-07-30 05:01:18
1
zully.perez23
zully Pérez ♒🐶 :
🥺🥺❤️🤧
2025-07-27 20:54:27
3
paulapernalete870
Paula Pernalete :
😭
2025-07-30 13:36:12
0
althai8
althair :
🥰
2025-07-27 16:37:01
2
camilarp52
Kame 19🙏🌺 :
❤️❤️👏👏👏👏👏
2025-07-29 09:45:15
0
pakoomunguia
💀😈 PakOo 😈💀 - Te Sigue :
las viejas bien atacadas por eso hay que tener que hacer
2025-07-28 13:04:24
1
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Pastelón de yuca with layers of picadillo & cheese, I meeeeean 😮‍💨🤤🔥 a perfect weeknight recipe for the fam ❤️ Ingredients For the picadillo:
 1.5 pounds 80/20 ground beef
 ¼ cup extra virgin olive oil
 1 red bell pepper, diced
 1 green bell pepper, diced
 1 yellow onion, diced
 5 cloves garlic, minced
 1 tablespoon homemade sazon:
 1 teaspoon onion powder
 1 teaspoon garlic powder
 1 teaspoon cumin powder
 1 teaspoon ground coriander
 1 teaspoon dried oregano
 1 teaspoon salt
 1 teaspoon ground annatto
 1 cup tomato sauce
 1 cup dry white cooking wine
 ⅓ cup Spanish manzanilla olives, chopped
 2 tablespoons chopped capers
 ⅓ cup raisins For the yuca and casserole:
 2 pounds yuca, peeled
 4 tbsp. butter
 evaporated milk, about 1/3 cup. As needed 
 Salt and pepper to taste
 2 cups mozzarella cheese
 2 cups cheddar cheese Instructions Heat the olive oil in a large Dutch oven over medium heat. Add the onions, peppers, and garlic, cooking for 5 to 7 minutes until the onions are translucent. Stir in the ground beef and sazon, breaking the meat apart with a wooden spoon. Cook for about 7 minutes, until browned. Pour in the tomato sauce & white cooking wine, then add the manzanilla olives, capers, and raisins. Reduce the heat to low and let the picadillo simmer for 20 minutes, allowing the flavors to develop. Taste and adjust salt if needed. Once ready, pass it through a strainer to get rid of all the grease. Transfer to the refrigerator and let chill for at least an hour. Meanwhile, bring a large pot of salted water to a boil. Add the yuca and cook for about 25 minutes, until fork-tender. Drain and transfer to a mixing bowl. Mash with a potato masher, then stir in the butter and enough milk to create a smooth consistency. Season with salt and pepper to taste. To assemble the pastelón, grease a baking dish with oil and spread a layer of mashed yuca. Top with the chilled picadillo, then add a layer of cheese. Spread another layer of mashed yuca over the top, followed by a final layer of cheese. Bake at 350°F for 15 minutes, then broil for 2 to 3 minutes until the cheese is golden and bubbly
Pastelón de yuca with layers of picadillo & cheese, I meeeeean 😮‍💨🤤🔥 a perfect weeknight recipe for the fam ❤️ Ingredients For the picadillo:
 1.5 pounds 80/20 ground beef
 ¼ cup extra virgin olive oil
 1 red bell pepper, diced
 1 green bell pepper, diced
 1 yellow onion, diced
 5 cloves garlic, minced
 1 tablespoon homemade sazon:
 1 teaspoon onion powder
 1 teaspoon garlic powder
 1 teaspoon cumin powder
 1 teaspoon ground coriander
 1 teaspoon dried oregano
 1 teaspoon salt
 1 teaspoon ground annatto
 1 cup tomato sauce
 1 cup dry white cooking wine
 ⅓ cup Spanish manzanilla olives, chopped
 2 tablespoons chopped capers
 ⅓ cup raisins For the yuca and casserole:
 2 pounds yuca, peeled
 4 tbsp. butter
 evaporated milk, about 1/3 cup. As needed 
 Salt and pepper to taste
 2 cups mozzarella cheese
 2 cups cheddar cheese Instructions Heat the olive oil in a large Dutch oven over medium heat. Add the onions, peppers, and garlic, cooking for 5 to 7 minutes until the onions are translucent. Stir in the ground beef and sazon, breaking the meat apart with a wooden spoon. Cook for about 7 minutes, until browned. Pour in the tomato sauce & white cooking wine, then add the manzanilla olives, capers, and raisins. Reduce the heat to low and let the picadillo simmer for 20 minutes, allowing the flavors to develop. Taste and adjust salt if needed. Once ready, pass it through a strainer to get rid of all the grease. Transfer to the refrigerator and let chill for at least an hour. Meanwhile, bring a large pot of salted water to a boil. Add the yuca and cook for about 25 minutes, until fork-tender. Drain and transfer to a mixing bowl. Mash with a potato masher, then stir in the butter and enough milk to create a smooth consistency. Season with salt and pepper to taste. To assemble the pastelón, grease a baking dish with oil and spread a layer of mashed yuca. Top with the chilled picadillo, then add a layer of cheese. Spread another layer of mashed yuca over the top, followed by a final layer of cheese. Bake at 350°F for 15 minutes, then broil for 2 to 3 minutes until the cheese is golden and bubbly

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