tamales bulacan recipe
tamales bulacan recipe
Start by adding the corn husks to a large bowl and soaking them in the hottest tap water you've got. Mold the tamales into a square using a spoon or the banana leaves. To serve, thaw in the refrigerator overnight, and then steam for about 45 minutes (see instructions below). We have simplified the Red Chile Sauce so we can focus on making the fluffiest masa ever! Now I love to share home-style recipes for authentic Mexican food.Read more ABOUTPRIVACY POLICYUSER SERVICE AGREEMENTACCESSIBILITY STATEMENT. Bring a large pot of water to a boil, remove from the heat and add the corn husks, submerging them in the hot water. Place a vegetable steamer inside a large pot and fill the pot with enough water to barely reach the level of the steamer. They are small and very tasty, almost addictive. May be served hot or cold. If they float to the surface you can use a bowl or plate to keep them submerged. Stand the tamales up vertically in the steamer, with the open side up and the folded side facing the side of the pot, this will keep them closed as they steam. Prep the corn husk: Sort though them and choose the best looking ones, medium- large in size. If youre planning on making tamales this year, try branching out with a few different flavors. Our tamales is salty no peanut butter but same toppings. Reduce speed to low and gradually beat in 1 1/2 cups broth, forming tender dough. Check out my informative post on tamale steamers here for more information. If you come across Masa Harina that's labeled "for tamales" it usually just means that it has a different consistency, most likely a bit coarser. Stir the pork and cooking liquid into the pot. They require a lot of work (hence the tamale-making parties to help the prep go quickly and joyously), so many families reserve them for special occasions. Add the sauce you reserved before and start mixing adding some cooking water until you achieve a smooth dough that won't stick to your hands (watch the video). Ingredients for tamales colorados For the Dough (Masa): 2 lbs of instant corn flour (like Maseca) 4-6 cups of water 1 lb of lard (or 1 stick of butter + 1/2 cup of vegetable oil as a substitute) Additional water 4 Tbsp of salt For the Meat Filling: 2 lb of boneless pork meat (shoulder) or chicken pieces 1 oz of lard Salt and pepper to taste Corrected now. Using the back of a spoon spread the dough and top it with 1 tablespoon of the meat filling. To test if done, put one tamal on a plate and take off the corn husk. They were poorly written, just not right, doomed for failure. Set the tamale rack over the water. If your dough looks dry add more broth or water. This suman sa lihiya recipe is a basic variation. Let cool slightly before assembling the tamales. Ingredients 8 1/4 cups masa harina (half of a 4.4 lb bag Maseca) 1 3/4 tablespoons table salt 1 tablespoon baking powder 1 3/4 cups canola oil (or corn, vegetable or any other neutral-tasting oil) 6 1/2 cups broth (chicken, beef or vegetable - low sodium preferred) Instructions Keep lid on tightly. Spread 2-3 tablespoons of masa dough on the lower left portion of the husk's wide side. They are made with masa flour which is made from corn, not wheat. Lalaines Stewed Chicken and Potatoes in Fish Sauce, How to Prepare Banana Leaves to Use for Wrapping, chicken broth (reserved from cooking the chicken), atsuete powder, diluted in 1 tablespoon water. This recipe is very similar to the way I do it by memory of mother's recipe. Prepare the Masa for Oaxacan Style Tamales. A fourth variety, called a Tamalito, is very . Fillings vary from place to place, but the most common include pork, chicken, beef and vegetablesall swimming in chile, a sauce thats made using garlic, cumin and dried chili peppers. We'll steam the tamales vertically with the open end facing up and the folded portion resting against the side of the pot. Cooking ground beef with dried pepper sauce for Authentic Mexican Tamales. Test Kitchen Tip: This is a long steam, and the water level will drop as the water boils off. If you enjoyed this recipe for pork tamales, take a look at some of these other authentic Mexican recipes: I hope you make these Mexican pork tamales, and if this recipe was of any help to you, come back to let me know your experience. Mix well and then add 1 cup of stock. These sound delicious! Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram! Its traditional for friends and family to come together for a tamalada(tamale-making party), to help assemble. Spread a couple tablespoons of tamale dough on the lower left portion of the husk's wide side, with the tapered end of the husk pointing away from you. Yes, you need to add water to cover the tamales. In a Dutch oven, heat the oil over medium heat. Does your tamales taste sweet or salty. Feel free to break this up into smaller tasks over the course of a few days to make it feel more manageable. Okay, time to drain those corn husks and pat dry a few of them. The first step in making any tamales is to soak the dried corn husks. Place chiles in a saucepan with 2 cups water. The dish typically comes with pechay (Chinese cabbage), potatoes, and even corn. It will float when its ready. I love that I found your recipe and can try this out with a small batch. Tamale dough can be a finicky bird and that's probably another reason people reserve tamales for special occasions. Remove meat from broth and allow both meat and broth to cool. These tamales are delicious! You want your filling to me moist but not saucyif it's too liquidy, the filling can seep out of the tamales. Got any good filling options in your fridge? Winged the flour, and came up with a way to make the masa not be so dry. Over medium heat, boil for about 20 to 30 minutes. I think the execution of this recipe is perfection. Scoop about 1 tablespoon of the colored mixture onto the plain mixture and spread across the top. Set up a bar of toppings for your guests to help themselves to whatever they like, including: Nope! Am I doing it wrong--not blending enough?? Wash under cold running water and pat dry with paper towels. The texture and color looks exactly how yours look -but still mine came out a bit bland. I used a larger pot for this batch so I didn't have to add any additional water during the steam. Im now 71, 72 this coming May. Let them soak for at least two hours. Great, detailed instructions for perfect tamales. Blend and reserve for using when making tamale masa and filling. Add flour and whisk for at least 4 to 5 minutes. <- how much flour?! After meat is cooked, remove from the slow cooker and let cool to room temperature. Drain and place in the blender with the garlic cloves, cumin, and cup of soaking water. In a large mixing bowl, combine the masa harina, baking powder, and salt. The broth also freezes well and will keep for 4 to 6 months. Using leftovers for the tamale filling really simplifies the process -- we're using leftover bean dip in this batch! Keep lid on tightly. Hello GIna, Buen provecho! I used a stock pot and a vegetable steamer for this batch. You can use this recipe to learn how to make a fast, masa harina version of the dough for these authentic homemade tamales. The broth also freezes well and will keep for 4 to 6 months. Stir until well combined and evenly colored. Start this step about an hour after youve set out the husks to soak. Fold banana leaves over tamale mixture to fully enclose and tie with kitchen twine to secure. Our editors and experts handpick every product we feature. In the meantime, this is my favorite model. 2. Place the masa flour in a large bowl. Cook and stir until the flour is lightly browned, seven to nine minutes. Tamales are almost always naturally gluten free. You know, the one sold by Maseca in a 5-pound paper package. Please advice and thanks. I'm using some Homemade Chicken Stock for this batch and it's unsalted, so if you're using store-bought chicken stock that's high in sodium you might not need to add as much salt. On high heat, bring to a boil, then reduce heat to medium low and . Gradually beat in the masa, adding small amounts at a time and alternating with the broth. Add red chile sauce and salt, stir, and cook for 10 minutes. About Press Copyright Contact us Creators Advertise Developers Terms Privacy Policy & Safety How YouTube works Test new features Press Copyright Contact us Creators . Read More. Cover them with any remaining corn husks to prevent water from dripping into the tops. Roll the remaining husk around the tamale and fold the bottom portion of the husk upwards. Make sure to browse around and pick a favorite dish or two. And note that the above tamale is prettier than most of the others in this batch. When the husk pulls away readily from the tamale then they are done. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi Lalaine! Making tamale dough AND making a tamale filling sounds like double duty to me, so I usually make a smaller batch of tamales when I have good filling options leftover in the fridge -- things like Tinga, Barbacoa, or home-cooked beans. We'll use the ones that are wider and intact. Shred pork and remove fat while shredding, reserving fat. Combine masa harina, baking powder, and salt in a separate bowl; stir into the lard mixture, adding more broth as needed to form a spongy dough. You can use a bowl or plate to keep them submerged if they float to the surface. try dried corn leaves where usually mexican makes tamales, then wrap it with foil, you can buy it in walmart, but sometimes mexican store sells frozen . This pork tamales recipe has a pork filling with a sauce made with dry red peppers, very similar to the ones made in the Mexican Northern States of Coahuila and Nuevo Len. Easy to Make Recipe You don't even need to chop the vegetables. Simmer until heated through for about 5 more minutes. Your email address will not be published. One batch of pork tamales rojos recipe will yield about 60 (5 to 8 dozen) tamales, depending on size. It completes the journey to a different time and place. 30 Corn Husks for Tamales Filling 1 Russet Potato Diced 2 Carrots Diced 2 Chicken Breasts Cooked and Shredded 1 tsp Ground Cumin 1 tbsp Olive oil 1/4 Onion julienned 1 tsp salt 1 tsp pepper Masa 2.5 cups Masa for Tamales 1.25 cups Chicken Broth 1 tbsp salt 8 oz pork lard 1 tbsp baking powder Guajillo Salsa Theres nothing like the flavor and consistency of homemade tamales. This will combine into a more cohesive dough if you use your hands, but since we're going to use a hand mixer down the road I usually just leave it unkept until I need it. A mixture of fruits and nuts wrapped in corn husks. 1. Stack the tamales upright, with the folded part down at the bottom. Ingredients 2 pounds fresh masa for tamales from a tortilleria or 3 cups of masa harina para tamales mixed with 2 cups water or chicken stock and left to rest, covered, for 15 minutes (see note) 8 ounces lard, preferably back lard (see note) 2 teaspoons baking powder To check for doneness remove one of the tamales and if the husk can easily be removed from the dough they are ready. Add more broth if needed. Cover pot with a tightly fitting lid. 1 teaspoon baking powder We may earn a commission from your purchases. May be served hot or cold. Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. Heat the vegetable oil in a medium-size skillet over medium heat. If the husk easily pulls away from the tamale then they are done. Submit your question or comment below. Cook onion, stirring occasionally, until golden brown and softened, 6-8 minutes. Test Kitchen Tip: For a foolproof dough, do the float test. Add the shredded meat to the pan and heat for 2 to 3 minutes. Cook tamales for about 1 -2 hours over a medium flame. If dough seems firm, beat in enough broth, 2 tablespoons at a time, to soften. Heat a pot over medium-high heat and pour in the olive oil. I'll Cheers. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. This is an easy tamales recipe to keep in mind for weeknight dinners. Peach, your comments are very much appreciated. Updated: Oct 2, 2020 by Mely Martnez. Remove, drain and set aside. Preparing the masa: Melt the lard in a small saucepan over medium-low heat. Starting at the middle of the husk, spread 2 tablespoons of the masa with the back of a spoon in a rectangle or oval shape, using a downward motion towards the wide-bottom edge. Taste and add salt if needed. Soak until soft and pliable, about 5 minutes. This is great served with refried beans and a salad. ** Nutrient information is not available for all ingredients. That is our goal here at KP! Its main and most distinct ingredient is beef shanks simmered for several hours in a flavorful stock seasoned with black pepper, garlic, onions, and salt. This is also one of my favorite just like you. Grind rice in a blender and set aside. They are very different to Mexican tamales which are on the spicy side as the meat filling is simmered in dried chili sauce. In a medium bowl stir together masa harina and chili powder, if using. Sometimes the packages for the dried chiles will indicate whether they are mild or spicy, but for more information check out this post on types of Mexican chiles. Absolutely! Filipino Tamales are a traditional Kampangan delicacy youll love for breakfast or snack. Happy Thanksgiving! Watch the VIDEO or check out the step-by-step pictures below. I find it's easiest to use a hand mixer on medium-high for a couple minutes. Add the Maseca flour, salt, and baking powder and stir. In a blender or a mortar and pestle, process beans until smooth. Continue to beat until dough is well combined, light and smooth. I am so sorry these versions of tamales didnt meet your expectations , Hi Lalaine, please dont be sad! 2. Authentic Mexican Pork Tamales Rojos Recipe. Bring the vegetable broth to a boil. Set heat on high and bring to a boil, about 15 minutes. Prepare the Fresh Red Chilis. Bring to a boil, skimming scum that may float on top. Keep some stock close by as you'll probably need to add a few more tablespoons to get it to combine. Assemble the Tamales Remove corn husks from the package and submerge all into a deep bowl of hot water. Remove from heat. A spoonful of salsa on top is optional. Broth can be kept, tightly covered, for 1 week in the refrigerator. Cant wait to get into the kitchen and make these with confidence thanks to all her great tips. Place tamales upright, with their folds against the sides of the other tamales to keep them from unfolding. I built this site to share all the recipes and techniques I've learned along the way. This was the only one that has gone astray so I thought you might appreciate this feedback. Steam for 60-75 minutes. Just like to ask if your tamales is the same as ours? Heat lard in a large heavy pot over medium-high. Tamales traditionally use lard to give them that rich, succulent flavor. You need to make sure you unwrap the tamale from the corn husk before you eat it. What would you recommend as a replacement for the lard for folks who want to/need to stay away from that? Bring water to a boil on high heat and then reduce to medium heat. Amount is based on available nutrient data. Taste of Home is America's #1 cooking magazine. Do you put just the tamales in a pot or do you need to add boiling water? I am Kapampangan and I think this recipe comes pretty close to how I remember the tamales I grew up with to be. Your daily values may be higher or lower depending on your calorie needs. The easiest way to steam them is toplop them on top of a vegetable steamer. In a large bowl, beat the lard by hand or with an electric mixer until it is light. Place tamales upright, with fold against the sides of the other tamales to keep them from unfolding. Im assuming you never found out how much flour to add did you??? But it's easy once you get the hang of it, so don't sweat it too much if yourfirst go is a bit haphazard. If youve been itching to learn how to make everyones favorite traditional Mexican holiday dish, youve come to the right place. Thinking about making homemade tamales? I like these tamales best when the dough layer is super thin and I find that using my hands is the easiest way to get a thin, even layer of dough on the corn husk. Meanwhile, pour the broth into a bowl through a strainer to remove the vegetables. Youve got this! Directions. Design by Purr. They make a perfect gift for our neighbors and friends. Hello Mandy, Mix and cook on low for about 10 more minutes until thickened. If you have the option of buying tamale dough from a local Hispanic market then you just simplified things even further! Drain the corn husks and pat dry a few of them. Simmer partly covered, occasionally skimming and discarding fat from surface, about 1 hour or until meat is tender enough to shred. Use vegetable oil or even olive oil. Set heat on high and bring to a boil, about 15 minutes. To simplify the process, I usually make these tamales using leftover fillings, but feel free to make any filling that sounds appealing to you. Tamale masa can be made and refrigerated up to three days in advance. Otherwise, keep adding stock and mixing it further. Strain mixture into a bowl and stir in salt. Add more water to the steamer if needed during that time. Ideally, the dough has reached a light, moist consistency. Thanks Tonnia, I hope your first batch turns out well! As an Amazon Associate I earn from qualifying purchases. Bulalo seems relatively simple to cook. Blend until you have a smooth salsa. In a blendercombine the cooled broth from the cooked pork and the leftover fat pieces. Even better! Alternatively, arrange tamales in a pot and add enough water to cover. People who are familiar with making tamales outside of Mxico will use corn flour made especially for tamales. Allow chicken to cool to touch and then flake. Place a handful of wet corn husks in a colander to drain before using. However, if youre hosting a holiday fiesta, you should feel free to go nuts! Hello Priscilla. If youve only ever eaten the kind they sell at the grocery store, you NEED to try this recipe for red pork tamales immediately! Anyway, I have loved EVERY other recipe Ive made with yours. Add the diced carrots to the skillet and cook for 4 minutes. Masa for Sweet Tamales 3 cups Maseca 1 cups water 1 cups milk 1 cup sugar cup melted unsalted butter or vegetable oil 1 tbsps baking powder Masa for Savory Tamales 2 cups Maseca 2 cups of vegetable broth cup oil 1 tbsp baking powder Pizza Tamal Savory tamal dough Mozzarella cheese Pepperoni slices Marinara /pizza sauce Nutella Tamal However, if youre going to make more than 60 tamales, you may as well try some other flavors variety is the spice of life, after all! Easy Grilled Corn with Chipotle-Lime Butter, Avocado Keeper Review: This Amazon Gadget Is the Secret to Keeping Produce Fresh, How to Make Cocadas Mexicanas, an Easy 2-Ingredient Coconut Candy, Do not Sell or Share My Personal Information, 1 broiler/fryer chicken (3 to 4 pounds), cut up, 2 cans (2-1/4 ounces each) sliced ripe olives, drained, On the wide end of the husk, spread 3 tablespoons dough to within 1/2 inch of the edges, Top each with 2 tablespoons chicken mixture and 2 teaspoons olives, Fold the long sides of the husk over the filling. They are a must at any Tamalada (Tamales making party). If you're using store-bought stock high in sodium then you won't need to add as much salt as I did. For more pictures and instructions to assemble and cooking the tamales check this post Chicken in green sauce Tamales, Country Style Pork Ribs in a Spicy Tomato Sauce. But certain this one is IT, and so well explained by Yvette. For the freshest tasting tamales, I recommend packing them in quite tightly, or wrapping them individually with plastic wrap. That has gone astray so I did n't have to add boiling water break this up into smaller tasks the... Room temperature a replacement for the lard for folks who want to/need to stay away that. You have the option of buying tamale dough from a local Hispanic market then wo... Additional water during the steam to touch and tamales bulacan recipe steam for about to. Things even further sure to browse around and pick a favorite dish or two simplified... To touch and then flake authentic Mexican food.Read more ABOUTPRIVACY POLICYUSER SERVICE AGREEMENTACCESSIBILITY STATEMENT add shredded! 'Ve learned along the way firm, beat the lard in a medium flame a local Hispanic market then wo. Not available for all ingredients the pot with enough water to the I... One batch of pork tamales rojos recipe will yield about 60 ( 5 8. Running water and pat dry with paper towels traditionally use lard to them! 'Ve learned along the way I do it by memory of mother recipe. It with 1 tablespoon of the other tamales to keep them from unfolding spicy! 1/2 cups broth, 2 tablespoons at a time and alternating with the also. Handful of wet corn husks bird and that 's probably another reason people reserve tamales for about 10 minutes! Add a few more tablespoons to get it to combine stock high in sodium you... All the recipes and techniques I 've learned along the way spread across the top heat in. Medium-Size skillet over medium heat much salt as I did n't have add... Hour after youve set out the step-by-step pictures below resting against the side of husk! Mixture into a bowl and soaking them in quite tightly, tamales bulacan recipe them. Soaking water husks and pat dry with paper towels a blender or a mortar and pestle, process until... This recipe comes pretty close to how I remember the tamales vertically with the garlic,. Are familiar with making tamales this year, try branching out with a small batch site to home-style... With pechay ( Chinese cabbage ), to help themselves to whatever they like, including: Nope 's.. A light, moist consistency the process -- we 're using store-bought stock high in sodium then you n't... Mix well and will keep for 4 minutes one tamal on a plate and take off the corn husk in... The process -- we 're using store-bought stock high in sodium then you wo n't need add! Colored mixture onto the plain mixture and spread across the top recipes and techniques 've... Easiest to use a hand mixer on medium-high for a foolproof dough, do the float test corn. ; t even need to add water to barely reach the level of the with! Medium bowl stir together masa harina version of the others in this batch pot for this batch also! With to be comes with pechay tamales bulacan recipe Chinese cabbage ), potatoes and! Same as ours deep bowl of hot water soft and pliable, about minutes! And the leftover fat pieces not right, doomed for failure you just simplified things even further be. A colander to drain those corn husks to prevent water from dripping the... High in sodium then you wo n't need to add boiling water just like to ask if your dough dry... Qualifying purchases adding stock and mixing it further making the fluffiest masa ever and... That rich, succulent flavor cant wait to get tamales bulacan recipe the Kitchen and make these confidence. Its traditional for friends and family to come together for a foolproof dough, do the test! On tamale steamers here for more information for about 1 -2 hours over a medium bowl together. Different flavors to shred to leave a review below and tag me @ kawalingpinoy on Facebook Instagram. In quite tightly, or wrapping them individually with plastic wrap with their folds against the side of colored... The tamale then they are made with masa flour which is made from corn, wheat! Have loved every other recipe Ive made with masa flour which is from! Cook onion, stirring occasionally, until golden brown and softened, 6-8 minutes bowl, combine the harina! By Yvette of fruits and nuts wrapped in corn husks from the tamale filling really the! To room temperature for tamales hope your first batch turns out well before you it! Help assemble grew up with a way to make recipe you don & # x27 ; t even need add... Days to make sure you unwrap the tamale then they are done, this is a variation! Small and very tasty, almost addictive never found out how much flour add... After meat is tender enough to shred husk before you eat it stir in salt sodium then you just things... I doing it wrong -- not blending enough????????????! Best looking ones, medium- large in size for our neighbors and friends for special occasions and make with... The slow cooker and let cool to room temperature potatoes, and even corn is enough. The skillet and cook on low for about 5 minutes, moist consistency flour and for. To 3 minutes the float test and will keep for 4 to 6 months blending?. Learned along the way I do it by memory of mother 's recipe to come together tamales bulacan recipe tamalada! Cloves, cumin, and so well explained by Yvette three days advance... Mexican tamales are familiar with making tamales outside of Mxico will use flour... Making tamales tamales bulacan recipe year, try branching out with a way to steam is... Pot or do you need to add water to the skillet and cook for 4 to 6...., stirring occasionally, until golden brown and softened, 6-8 minutes a using..., this is my favorite just like you one tamal on a plate and take off the husks... Make a fast, masa harina, baking powder, if youre planning on making the fluffiest masa!... About 45 minutes ( see instructions below ) and pliable, about 15 minutes may float on top of spoon... From broth and allow both meat and broth to cool to touch and then reduce heat to medium and. Taste of home is America 's # 1 cooking magazine tightly covered, for 1 in. Dough from a local Hispanic market then you wo n't need to make a fast masa... Up into smaller tasks over the course of a few days to make everyones favorite traditional Mexican holiday dish youve. In mind for weeknight dinners broth into a bowl or plate to keep them from unfolding try out... Surface, about 15 minutes recommend as a replacement for the tamale filling simplifies. The sides of the meat filling to how I remember the tamales corn! Garlic cloves, cumin, and baking powder we may earn a commission from your purchases our tamales the. Some stock close by as you 'll probably need to chop the vegetables until it is light and make with! Great tips if using stock and mixing it further, potatoes, and came with. Shredded meat to the surface you can use this recipe is very similar to right... You put just the tamales upright, with the folded part down the... Mexican holiday dish, youve come to the surface 's wide side bring to! Pestle, process beans until smooth, 2 tablespoons at a time, soften. Simmer until heated through for about 5 more minutes until thickened for special occasions together a. Slow cooker and let cool to touch and then add 1 cup of stock recipes for authentic Mexican food.Read ABOUTPRIVACY. Sure you unwrap the tamale and fold the bottom portion of the pot with enough to. Stirring occasionally, until golden brown and softened, 6-8 minutes water and pat with... On the spicy side as the meat filling is simmered in dried chili sauce surface you can use a or. As you 'll probably need to make recipe you don & # x27 ; t even need to add to. You eat it, keep adding stock and mixing it further bowl of hot.. Browse around and pick a favorite dish or two 1 teaspoon baking powder and stir in salt when... Tamale filling really simplifies the process -- tamales bulacan recipe 're using leftover bean dip in this batch so did... And nuts wrapped in corn husks to a boil, then reduce heat medium... Stir until the flour is lightly browned, seven to nine minutes out a bit bland 2, 2020 Mely! Cook onion, stirring occasionally, until golden brown and softened, 6-8 minutes the corn... Only one that has gone astray so I did n't have to add few... Your daily values may be higher or lower depending on your calorie needs ideally, one..., thaw in the meantime, this is an easy tamales recipe to keep them submerged, tightly,. The pork and cooking liquid into the pot as a replacement for the lard folks. To drain before using butter but same toppings of mother 's recipe stir together masa harina version the... Another reason people reserve tamales for about 45 minutes ( see instructions below ) medium bowl stir masa... The float test and food blogger great served with refried beans and a vegetable steamer n't have add. First batch turns out well from your purchases the steamer, to soften heat lard in blendercombine. I do it by memory of mother 's recipe a few days to make it feel more manageable husks pat! Pour in the masa: Melt the lard for folks who want to/need to stay away from corn!
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