Ingredients
4 Servings
Original
Grams, liters
Ounces, pounds
Cups, Tablespoons
Medidas
Select all ingredients
water
1 pinch salt
2 chayotes, peeled and cut in half
1 1/2 cups skirt steak, cooked and shredded
1/4 cups red onion, finely chopped
2 tomatillos, in cubes
2 pickled serrano peppers, cut into slices
1 cup lettuce, finely chopped
1 tablespoon oregano, dry
1/4 cups lime juice
2 tablespoons olive oil
1 tablespoon white vinegar
pinches salt
pepper
1/2 avocados, in slices
0 water
1 pinch salt
2 chayotes, peeled and cut in half
12.3 onzas skirt steak, cooked and shredded
1.06 onzas red onion, finely chopped
2 tomatillos, in cubes
2 pickled serrano peppers, cut into slices
1.32 onzas lettuce, finely chopped
0.11 onzas oregano, dry
2.11 onzas líquidas lime juice
1.01 onzas líquidas olive oil
0.51 onzas líquidas white vinegar
0 pinches salt
0 pepper
0.5 avocados, in slices
0 water
1 pinch salt
2 chayotes, peeled and cut in half
1.5 cups skirt steak, cooked and shredded
0.25 cups red onion, finely chopped
2 tomatillos, in cubes
2 pickled serrano peppers, cut into slices
1 cup lettuce, finely chopped
1 tablespoon oregano, dry
0.25 cups lime juice
2 tablespoons olive oil
1 tablespoon white vinegar
0 pinches salt
0 pepper
0.5 avocados, in slices
0 water
1 pinch salt
2 chayotes, peeled and cut in half
348.75 gramos skirt steak, cooked and shredded
30 gramos red onion, finely chopped
2 tomatillos, in cubes
2 pickled serrano peppers, cut into slices
37.5 gramos lettuce, finely chopped
3 gramos oregano, dry
6.25 centilitros lime juice
3 centilitros olive oil
1.5 centilitros white vinegar
0 pinches salt
0 pepper
0.5 avocados, in slices