TAMALES DE POLLO (CHIPOTLE CHICKEN TAMALES)
Guadalupe Moreno's tinga de pollo makes for a delicious filling in this tamales formula from Alicia Villanueva of Alicia's Tamales Los Mayas in Hayward, Calif. Ms. Villanueva shared her recipe with Leticia Landa and Caleb Zigas for their cookbook "We Are La Cocina." Her tamales are made with corn masa flour that's softened and flavored at the same time with both fat and broth. The recipe is a project, but once you've done the work of preparing the husks, filling and masa, the process of filling and wrapping the tamales goes quickly.
Provided by Tejal Rao
Categories project
Time 4h15m
Yield 12 to 16 tamales
Number Of Ingredients 7
Steps:
- Place the corn husks in a large bowl and add enough warm water to cover. Weigh down with a plate if needed and soak until softened, at least 1 hour and up to 3 hours.
- Meanwhile, whisk the harina de maíz nixtamalizado, salt and baking powder in a large bowl. Add the lard and rub into the dry ingredients with your fingers until thoroughly incorporated and the mixture is sandy. Add 2 1/2 cups broth, 1/2 cup at a time, and mix and knead in each addition with your hands until fully incorporated before adding the next. The dough should be soft and tacky but not sticky. If needed, continue adding broth 1/4 cup at a time, kneading well after each addition.
- To assemble a tamal, remove a husk from the water and pat dry. Use your fingers or a palette knife to spread a handful of masa (about 1/4 cup) in the center of the husk, covering about two-thirds of the husk with masa about 1/4-inch thick. Leave at least 3 inches clear at the pointed end and at least an inch on the other sides. Put 1 heaping spoonful of the chicken tinga filling lengthwise down the center of the masa. Wrap by bringing the right side of the dough over the filling and folding in half. Continue rolling tightly to the long end of the husk, then fold the pointed bottom end over the tamal towards the open top. Set aside folded ends down. Repeat with the remaining ingredients.
- Prepare a large steamer by setting a steamer insert or rack above gently boiling water. Stack the tamales flat seam side down on the insert, leaving an empty space in the center. Cover with remaining husks, then the lid. Steam, replenishing the water as needed, until the tamales are firm and the masa comes away easily from the husk, about 45 to 55 minutes. Remove from the heat and keep warm in the steamer until ready to serve. Steamed and cooled tamales can be wrapped individually and frozen for up to 3 months. Thaw overnight in the refrigerator and steam until heated through to serve.
CHICKEN TINGA TACOS (TINGA DE POLLO) RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, garlic, whole cloves, tomatoes, chipotle peppers in adobo sauce, chicken stock, cumin, nutmeg, vegetable oil, white onions, chorizo, iceberg lettuce, kosher salt, black pepper, avocados, corn tortillas
Provided by Scott Loitsch
Categories Dinner
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place chicken in a saucepan over medium heat with enough water to cover by 1 inch (3 cm).
- Add the smashed garlic and cloves. Simmer until the chicken is cooked through, 12-15 minutes.
- Remove the chicken from the pot, cool slightly, then shred with two forks.
- Place a cast-iron skillet over medium-high heat, until smoking.
- Add the tomatoes and roll slowly around until blackened on all sides, about 6 minutes.
- Add the seared tomatoes to a blender with chipotle peppers, chicken stock, cumin, and nutmeg. Blend until smooth.
- Heat the vegetable oil in a large pot over medium-high heat. Add the garlic, onions, and chorizo. Cook 2-3 minutes until the onions have softened and the chorizo has rendered a little fat.
- Add the lettuce and sauté 2-3 additional minutes, until softened.
- Add the tomato-chili mixture and cook for 3 minutes, stirring constantly to incorporate.
- Add the shredded chicken and bring mixture to a simmer. Simmer, uncovered, until most of the liquid has cooked off, about 10-15 minutes. Season with salt and pepper to taste.
- Serve on warm corn tortillas with sliced avocado.
- Enjoy!
Nutrition Facts : Calories 789 calories, Carbohydrate 66 grams, Fat 42 grams, Fiber 13 grams, Protein 38 grams, Sugar 13 grams
RED CHICKEN TAMALES (TAMALES ROJOS DE POLLO)
The masa for these Mexican red tamales is made with lard and chicken broth. They are stuffed with a filling of shredded chicken and a spicy red sauce with ancho and mulato chiles. [Recipe originally submitted to Allrecipes.com.mx]
Provided by ladoña
Categories World Cuisine Recipes Latin American Mexican
Time 4h35m
Yield 35
Number Of Ingredients 13
Steps:
- Place corn husks in a bowl, cover with boiling water, and soak for a few hours. Drain, place on a work surface, and cover with a clean, damp towel.
- Place chicken in a pot, season with salt, and cover with water. Bring to a boil over medium-high heat, reduce heat, cover, and simmer until chicken is cooked through, 20 to 25 minutes. Drain chicken and shred with 2 forks.
- Heat a griddle over medium heat and toast ancho and mulato chiles until fragrant, 3 to 5 minutes. Place in a bowl and cover with boiling water. Soak until soft, about 25 minutes. Combine ancho and mulato chiles, garlic, cumin seeds, and about 1/2 cup of the soaking water in a blender; blend until a thick, smooth, mole-like sauce forms, adding more water if necessary.
- Heat 1 tablespoon lard in a saucepan over medium heat and add the sauce; cook for 3 to 5 minutes. Add shredded chicken and cook until flavors are combined and chicken is heated through, about 5 minutes.
- Place remaining lard in a large bowl; beat with an electric mixer until creamy. Add masa harina, chicken broth, baking powder, and 1 1/2 teaspoon salt, and beat until all ingredients are well combined. Test if the masa is ready by dropping a small ball of masa into a glass of cold water; if it floats, it's ready, if not, keep working the dough a little longer.
- Select 1 wide corn husk. Spread about 2 tablespoons masa mixture onto the the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of the chicken filling in the center of the masa mixture. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour. Let tamales rest for 15 minutes before serving.
Nutrition Facts : Calories 131 calories, Carbohydrate 11.5 g, Cholesterol 15 mg, Fat 7.5 g, Fiber 2.3 g, Protein 4.7 g, SaturatedFat 2.7 g, Sodium 228.7 mg, Sugar 0.1 g
TINGA DE POLLO TACOS
Tinga de pollo, or shredded chicken, is a classic taco filling beloved for its flavorful sauce and simple preparation-in fact, it's a great way to use up leftover chicken! (Note: You may want to use tortillas from Chef Cámara's Homemade Corn Tortillas recipe on Panna.)
Provided by Gabriela Cámara
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Poach chicken: In a saucepan, add chicken and enough water to cover by 1 inch. Add 2 pinches salt, onion, garlic, and cilantro. Bring to a boil, then reduce to a simmer and cook until opaque and cooked through, 20-30 minutes. Meanwhile, make Tinga Sauce.
- Tinga Sauce: In a Dutch oven, heat oil over medium-high heat until smoking, 2 minutes. Add the onions (you should hear a sizzle when they hit the pan). Stir until lightly caramelized, 20 minutes. Meanwhile, place tomatoes, peeled garlic cloves, chipotle peppers, and chicken stock in a blender. Purée on medium speed until smooth, 30 seconds; then add tomato mixture to the onions. Stir and simmer, 5 minutes.
- Remove chicken from poaching liquid. When cool enough to handle, shred by hand and add to Tinga Sauce. Check for seasoning, and add salt to taste (Chef Cámara adds 2-3 teaspoons). Simmer, 5 more minutes.
- Assembly: Divide Chicken Tinga evenly among the tortillas. Garnish each with an avocado slice and a sprinkle of sea salt before serving.
TAMALES DE TINGA DE POLLO
Los tamales rellenos con tinga de pollo son ideales para preparar en un festejo. ¡Cocínalos y verás que forman toda una celebración de sabores!
Provided by My Food and Family
Categories Casa
Time 1h30m
Yield 12 porciones
Number Of Ingredients 11
Steps:
- Remoja las hojas de maíz en agua caliente durante 30 min. Entretanto, bate los 4 próximos ingredientes en un tazón grande con una batidora eléctrica a velocidad baja hasta mezclarlos bien. Añade gradualmente el agua, batiendo bien después de agregar cada vez hasta que la masa esté ligera y esponjosa.
- Calienta el aderezo en una sartén mediana a fuego medio-alto. Agrega la cebolla y cocínala 3 min. Agrega los ingredientes restantes; revuelve. Cocina esto a fuego medio durante 10 min., revolviendo de vez en cuando.
- Esparce cerca de 1/3 taza de masa en un cuadrado de 4 pulgs. al centro de cada una de 12 hojas de maíz escurridas, dejando unas 2 pulgs. en la parte de arriba de cada hoja. Pon encima de la masa unas 3 cdas. de mezcla de pollo. Dobla ambos lados y un extremo de cada hoja para encerrar el relleno.
- Vierte 3 tazas de agua en una tamalera o una olla alta de 8 cuartillos de capacidad, con una vaporera adentro. Forra el fondo de la tamalera o de la vaporera con algunas de las hojas restantes. Pon los tamales en la tamalera, con el lado abierto hacia arriba; cúbrelos con las hojas restantes o un paño de cocina húmedo. Tapa la tamalera. Deja que el agua hierva a fuego medio-alto; cocina los tamales a fuego medio-bajo, manteniendo un hervor suave durante 1 hora o hasta que los tamales se separen de las hojas; agrega más agua hirviendo y ajusta el fuego según sea necesario para mantener un hervor suave.
Nutrition Facts : Calories 190, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
TINGA DE POLLO (CHICKEN WITH CHIPOTLE AND ONIONS)
Guadalupe Moreno runs Mi Morena, a tacos de guisado business in the Bay Area, where a number of saucy fillings and toppings are used to mix and match tacos to order. She shared her recipe for tinga de pollo with Leticia Landa and Caleb Zigas for their cookbook "We Are La Cocina." Ms. Moreno's tinga de pollo works perfectly in tacos and also on top of crisp tostadas with lettuce and salsa, inside quesadillas or as a tamal filling. It's a great way to use up any leftover cooked chicken (just skip straight to step 2), whether pulled from a roast or poached bird, or grocery-store rotisserie.
Provided by Tejal Rao
Categories project, main course
Time 1h
Yield 4 servings (about 3 cups)
Number Of Ingredients 10
Steps:
- Cook the chicken: Combine the chicken, onion, celery and carrots in a large saucepan and add 4 cups cold water. Add more water if needed to cover the solids. Bring to a boil over high heat, then reduce the heat to maintain a simmer. Cook until the chicken is very tender and falling off the bones, about 45 minutes.
- Transfer the chicken to a bowl. When cool enough to handle, discard the skin and bones, then pull the meat into very fine shreds. Strain the broth and reserve for Tamales de Pollo or another use.
- While the chicken cooks, make the sauce: Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. While the onion cooks, puree the tomatoes, chipotles and garlic in a blender until smooth. Add to the pan and bring to a boil. Reduce the heat to simmer. Cook, stirring occasionally, until the sauce thickens, 2 to 3 minutes.
- Add the chicken to the sauce and gently fold to evenly coat and heat through. Season to taste with salt and pepper and serve immediately or cool to room temperature to use a filling for Tamales de Pollo.
TAMALES DE POLLO - CHICKEN TAMALES
Make and share this Tamales De Pollo - Chicken Tamales recipe from Food.com.
Provided by mariposa13
Categories Chicken
Time 2h30m
Yield 25-40 tamales
Number Of Ingredients 26
Steps:
- Preparing the corn husks:.
- Remove the corn husks from their package.
- Place into a large bowl and pour boiling water over them.
- Since they will float, to keep them submerged, set another bowl full of water on top of them.
- Leave for several hours or overnight.
- Chicken Tamale Filling:.
- Heat oil in a large heavy skillet and saute the yellow onions, garlic, green onions, tomatillos, bell pepper, and all chiles, until they are soft and hot but not yet beginning to brown.
- Add the chicken meat, cilantro, chili seasoning, lime juice and zest, and sugar.
- Stir well.
- Add enough chicken stock, broth or bouillon to stand at least an inch deep over the top of the ingredients.
- Bring to a boil, then reduce the heat to a rapid simmer and then add salt and pepper to taste and adjust seasonings.
- You may wish to add more sugar and lime juice or a pinch of dry chili flakes if you want a bit more heat.
- Cool and use to make tamales now or freeze for use later.
- Basic Tamale Dough:.
- Mix the masa, baking powder, salt, and cumin thoroughly together.
- In another bowl, beat the butter and fat together until very light and creamy, about 5 minutes.
- Gradually beat in 3 tbsp of masa mixture, then 3 tbsp water until light and fluffy, about 1 minute.
- Continue beating in the masa and water, alternately, until the dough is very smooth and of spreading consistency, about 5 minutes.
- Cooking and Making the Tamales:.
- When ready to begin folding your tamales, remove the corn husks from the water, drain, and pat dry.
- Put in a plastic bag to stay moist and remove only a few at a time as you need them.
- Lay one corn husk on a flat surface in front of you.
- Put about a tbsp of prepared masa dough on the corn husk and flatten with the back of the spoon.
- The dough should be no more than 1/4 inch thick.
- Leave at least a 1/2 inch border on each long side of the corn husk that has no masa and at least 1-1/2 inches at the top and bottom.
- Put about a tbsp of the chicken filling in a line down the center of the masa.
- Bring the 2 long sides of the corn husk over the masa and filling and overlap them a bit.
- Then fold the two ends over.
- You may leave the tamale like this and simply put it in the steamer, folded side down or you may use thin strips of corn husk or thin kitchen twine to tie them shut.
- The most convenient way to cook tamales is a conventional steamer. However, you can improvise.
- Fill the bottom of the steamer with water up to the level indicated and bring to a boil.
- Line the top of the steamer with corn husks, covering the bottom and sides well.
- Stack the tamales upright, with the tied down flaps upwards.
- For the best results they should be packed firmly but not tightly, because the husks swell out as the dough cooks.
- Cover the tamales with more corn husks.
- Cover the top of the steamer with a thick cloth (a piece of old toweling is best) to absorb condensation.
- Cover the steamer with a tight fitting lid.
- Let the tamales cook for about 2-1/2 to 3 hours over a medium flame.
- Keep the water bubbling, but not boiling violently.
- To test the tamales for doneness, remove one from the center, and one from the side of the steamer.
- As you open the husk, the dough should come away easily from the husk and be completely smooth.
- Once cooked, tamales are very good tempered.
- They are great to eat right away and they also do very well being gently reheated in an ungreased frying pan.
- Just keep turning them so that they are heated through evenly and the husk browns but does not burn.
- They can be refrigerated and will keep well stored that way for about a week.
- However, it is best to freeze them.
- To reheat, they can be wrapped in foil, put into a 350°F oven still frozen, and heated through for about 30 minutes.
Nutrition Facts : Calories 108.6, Fat 6.2, SaturatedFat 2.3, Cholesterol 11.7, Sodium 113.6, Carbohydrate 11, Fiber 1.1, Sugar 3.5, Protein 3.1
TAMALES VERDES DE POLLO
Chicken tamales with green sauce. This version of the tamale is sold every morning and late afternoon at special puestos (tamale stands) in Mexico. For an online tamale making tutorial, including pictures, please see http://www.recipezaar.com/bb/viewtopic.zsp?t=188623 posted in the Mexican cooking forum.
Provided by Karen From Colorado
Categories Chicken
Time 2h30m
Yield 20 Tamales
Number Of Ingredients 10
Steps:
- Cook chilies in a saucepan of boiling water for 4 minutes.
- Add the tomatillos and cook 2 more minutes; drain and transfer to a blender.
- Add garlic and chicken stock to the blender; puree.
- Add the cilantro and process briefly.
- Heat the oil; add onion and sauté until transparent.
- Add the tomatillo puree to the onions and cook over high heat for 5 minutes.
- Add the chicken to the sauce; stir and cover; cook over low heat for 5 more minutes.
- Add salt to taste (if the mixture is too thick, thin with a little chicken stock); set aside.
- Spread out a corn husk and place 1 1/2 to 2 tablespoons of masa on it; either flatten it with your hand or spread it evenly so that it covers a 2 by 3 inch square, leaving a 1 inch border on all sides.
- Place 1 1/2 to 2 tablespoons of the chicken mixture on top of the masa.
- Roll the husk up length wise; fold up the bottom.
- Set the tamales upright in your steamer basket and slightly inclined so that the tamales don't slip to the bottom.
- As soon as the water in your steamer comes to a boil, lower the heat, cover and cook for 1 hour (or 25 minutes in a pressure cooker) or until the masa does not stick to the husk when unrolled.
- To freeze for another time, leave in their husks and seal them in a freezer bag; re-heat by either re-steaming them or microwaving them until hot.
Nutrition Facts : Calories 123.6, Fat 2.8, SaturatedFat 0.5, Cholesterol 10.7, Sodium 20.8, Carbohydrate 19.3, Fiber 0.5, Sugar 1.1, Protein 6.1
TOSTADAS DE TINGA RECIPE BY TASTY
Here's what you need: large onions, chicken breasts, tomatoes, garlic, oil, chipotle pepper in adobo sauce, salt, lettuce, queso fresco, sour cream, tostadas
Provided by Dulce Michelle Cerna
Categories Appetizers
Time 30m
Yield 10 servings
Number Of Ingredients 11
Steps:
- Add water and chicken breasts to a crockpot with ½ of an onion, 2 garlic cloves, and a pinch of salt. Turn the crockpot on to a simmer.
- While chicken is cooking, in a blender, blend ½ onion, tomatoes, 2 garlic cloves, salt, chipotles, and water. Once finished, in a skillet over medium heat, saute julienned onions until transparent.
- Once cooked, add chicken and sauce and cook for 15 minutes to combine.
- Lay a tostada shell on a flat surface, top with chicken mixture and desired toppings/garnishes. Repeat with remaining tostada shells.
- Serve.
Nutrition Facts : Calories 157 calories, Carbohydrate 17 grams, Fat 4 grams, Fiber 3 grams, Protein 11 grams, Sugar 3 grams
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- Fill a large pot with water and bring to a boil. Remove from heat and add the cornhusks. Set aside to soak for at least an hour while you prepare the tamales.
- Add the chicken to a large saucepan and add enough water to cover them by about 1 inch. Add salt and pepper and bring to a boil over medium flame. Reduce heat to low and simmer for 20 to 30 minutes, or until the chicken is cooked through and tender.
- When cool enough to handle, shred the chicken with your fingers and toss it with enough of the salsa verde to moisten it but not enough to make it soggy.
- Place the masa harina, lard or shortening, baking powder and salt in the bowl of an electric mixer. Blend on a low speed to incorporate the fat into the masa harina and give it a mealy texture.
- With the mixer still on low speed, add enough of the reserved chicken poaching liquid to make a soft, moist dough. It should be a little firmer than mashed potatoes.
- Arrange the masa, chicken filling and assembly items on a large table or work surface. Gather family and friends to help in an assembly line.
- Drain the cornhusks and wipe them dry. Lay out a husk with the pointed end up and add about 1/2 cup masa to the center. Spread the masa out into a square of about 4x4-inches, leaving a border of at least an inch around the edges of the cornhusk.
- Add 2 or 3 inches of water to a tamalera or pot large enough to hold all the tamales. (You may have to use two pots if you don't have one big enough to hold the tamales in one batch.)
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