2 cups corn masa flour
1/4 cups Great Value® wheat flour
1/8 cups Great Value® vegetable oil
water
1/4 teaspoons Great Value® plain salt
1 teaspoon baking powder
1 teaspoon Great Value® vegetable oil
1/4 cups onion, finely chopped
1 clove garlic, finely chopped
2 bunches zucchini blossoms, clean
1 serrano chile, finely chopped
Great Value® plain salt
pepper
1 tablespoon Great Value® vegetable oil
1/4 cups onion, finely chopped
1 clove garlic, finely chopped
2 cups button mushrooms, finely chopped
1 tablespoon epazote, finely chopped
1/2 tablespoons Caxtle® oregano
Great Value® plain salt
pepper
1 1/2 cups Oaxaca cheese, shredded
3 cups Great Value® vegetable oil, for frying
1 cup Romaine lettuce, finely chopped, for garnish
sour cream, for garnish
queso fresco, for garnish
green salsa, and red, for garnish
11.64 onzas corn masa flour
1.17 onzas Great Value® wheat flour
1.06 onzas líquidas Great Value® vegetable oil
0 water
0.05 onzas Great Value® plain salt
0.16 onzas baking powder
0.17 onzas líquidas Great Value® vegetable oil
2.09 onzas onion, finely chopped
1 clove garlic, finely chopped
2 bunches zucchini blossoms, clean
1 serrano chile, finely chopped
0 Great Value® plain salt
0 pepper
0.51 onzas líquidas Great Value® vegetable oil
2.09 onzas onion, finely chopped
1 clove garlic, finely chopped
5.29 onzas button mushrooms, finely chopped
0.03 onzas epazote, finely chopped
0.1 onzas Caxtle® oregano
0 Great Value® plain salt
0 pepper
6.22 onzas Oaxaca cheese, shredded
25.34 onzas líquidas Great Value® vegetable oil, for frying
1.76 onzas Romaine lettuce, finely chopped, for garnish
0 sour cream, for garnish
0 queso fresco, for garnish
0 green salsa, and red, for garnish
2 cups corn masa flour
0.25 cups Great Value® wheat flour
0.13 cups Great Value® vegetable oil
0 water
0.25 teaspoons Great Value® plain salt
1 teaspoon baking powder
1 teaspoon Great Value® vegetable oil
0.25 cups onion, finely chopped
1 clove garlic, finely chopped
2 bunches zucchini blossoms, clean
1 serrano chile, finely chopped
0 Great Value® plain salt
0 pepper
1 tablespoon Great Value® vegetable oil
0.25 cups onion, finely chopped
1 clove garlic, finely chopped
2 cups button mushrooms, finely chopped
1 tablespoon epazote, finely chopped
0.5 tablespoons Caxtle® oregano
0 Great Value® plain salt
0 pepper
1.5 cups Oaxaca cheese, shredded
3 cups Great Value® vegetable oil, for frying
1 cup Romaine lettuce, finely chopped, for garnish
0 sour cream, for garnish
0 queso fresco, for garnish
0 green salsa, and red, for garnish
330 gramos corn masa flour
33.13 gramos Great Value® wheat flour
3.13 centilitros Great Value® vegetable oil
0 water
1.54 gramos Great Value® plain salt
4.5 gramos baking powder
5 mililitros Great Value® vegetable oil
59.38 gramos onion, finely chopped
1 clove garlic, finely chopped
2 bunches zucchini blossoms, clean
1 serrano chile, finely chopped
0 Great Value® plain salt
0 pepper
1.5 centilitros Great Value® vegetable oil
59.38 gramos onion, finely chopped
1 clove garlic, finely chopped
150 gramos button mushrooms, finely chopped
0.75 gramos epazote, finely chopped
2.77 gramos Caxtle® oregano
0 Great Value® plain salt
0 pepper
176.25 gramos Oaxaca cheese, shredded
75 centilitros Great Value® vegetable oil, for frying
50 gramos Romaine lettuce, finely chopped, for garnish
0 sour cream, for garnish
0 queso fresco, for garnish
0 green salsa, and red, for garnish