Ingredients
4
Original
Grams, liters
Ounces, pounds
Cups, Tablespoons
Medidas
Select all ingredients
3/4 cups almond flour, 40 g, sifted, for the tortilla
1 cup San Juan® egg whites, 375 ml
1 teaspoon baking powder, 3 g, sifted for the tortilla
salt, for the tortilla
pepper, for the tortilla
cooking spray, for the tortilla
1/4 onions, for the sauce
1 clove garlic, for the sauce
1/2 cups cucumber, without skin or seeds, in cubes, for the sauce
2 avocados, only the pulp, for the sauce
2 pieces serrano chile, without tail, for the sauce
3/4 cups cilantro, leaves, for the sauce
3 tablespoons spearmint, leaves, for the sauce
3 tablespoons lime juice, for the sauce
3 tablespoons water, for the sauce
salt, for the sauce
pepper, for the sauce
2 tablespoons olive oil, for the meat
1/2 cups onion, in strips, for the meat
500 grams skirt steak, in medium strips
salt, for the meat
pepper, for the meat
red onion, pickled, for garnish
serrano chile, sliced, for garnish
cilantro leaves, for garnish
3.11 onzas almond flour, 40 g, sifted, for the tortilla
8.45 onzas líquidas San Juan® egg whites, 375 ml
0.16 onzas baking powder, 3 g, sifted for the tortilla
0 salt, for the tortilla
0 pepper, for the tortilla
0 cooking spray, for the tortilla
0.25 onions, for the sauce
1 clove garlic, for the sauce
2.2 onzas cucumber, without skin or seeds, in cubes, for the sauce
2 avocados, only the pulp, for the sauce
2 pieces serrano chile, without tail, for the sauce
0.46 onzas cilantro, leaves, for the sauce
0.62 onzas spearmint, leaves, for the sauce
1.52 onzas líquidas lime juice, for the sauce
1.52 onzas líquidas water, for the sauce
0 salt, for the sauce
0 pepper, for the sauce
1.01 onzas líquidas olive oil, for the meat
4.19 onzas onion, in strips, for the meat
1.1 libras skirt steak, in medium strips
0 salt, for the meat
0 pepper, for the meat
0 red onion, pickled, for garnish
0 serrano chile, sliced, for garnish
0 cilantro leaves, for garnish
0.75 cups almond flour, 40 g, sifted, for the tortilla
1 cup San Juan® egg whites, 375 ml
1 teaspoon baking powder, 3 g, sifted for the tortilla
0 salt, for the tortilla
0 pepper, for the tortilla
0 cooking spray, for the tortilla
0.25 onions, for the sauce
1 clove garlic, for the sauce
0.5 cups cucumber, without skin or seeds, in cubes, for the sauce
2 avocados, only the pulp, for the sauce
2 pieces serrano chile, without tail, for the sauce
0.75 cups cilantro, leaves, for the sauce
3 tablespoons spearmint, leaves, for the sauce
3 tablespoons lime juice, for the sauce
3 tablespoons water, for the sauce
0 salt, for the sauce
0 pepper, for the sauce
2 tablespoons olive oil, for the meat
0.5 cups onion, in strips, for the meat
1.92 tazas skirt steak, in medium strips
0 salt, for the meat
0 pepper, for the meat
0 red onion, pickled, for garnish
0 serrano chile, sliced, for garnish
0 cilantro leaves, for garnish
88.13 gramos almond flour, 40 g, sifted, for the tortilla
25 centilitros San Juan® egg whites, 375 ml
4.5 gramos baking powder, 3 g, sifted for the tortilla
0 salt, for the tortilla
0 pepper, for the tortilla
0 cooking spray, for the tortilla
0.25 onions, for the sauce
1 clove garlic, for the sauce
62.5 gramos cucumber, without skin or seeds, in cubes, for the sauce
2 avocados, only the pulp, for the sauce
2 pieces serrano chile, without tail, for the sauce
13.13 gramos cilantro, leaves, for the sauce
17.55 gramos spearmint, leaves, for the sauce
4.5 centilitros lime juice, for the sauce
4.5 centilitros water, for the sauce
0 salt, for the sauce
0 pepper, for the sauce
3 centilitros olive oil, for the meat
118.75 gramos onion, in strips, for the meat
500 grams skirt steak, in medium strips
0 salt, for the meat
0 pepper, for the meat
0 red onion, pickled, for garnish
0 serrano chile, sliced, for garnish
0 cilantro leaves, for garnish
