Ingredients
6 Servings
Original
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Ounces, pounds
Cups, Tablespoons
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2 tablespoons canola oil
1/2 kilos pork tenderloin, in 2 cm pieces
2 teaspoons salt
2 teaspoons black pepper
2 Jalapeño chiles, large
1/4 cups onion, chopped
1 can button mushrooms, drained
1 can tomato
1/2 teaspoons ground cumin
corn tortillas, or flour
1.01 onzas líquidas canola oil
1.1 libras pork tenderloin, in 2 cm pieces
0.43 onzas salt
0.17 onzas black pepper
2 Jalapeño chiles, large
2.09 onzas onion, chopped
1 can button mushrooms, drained
1 can tomato
0.05 onzas ground cumin
0 corn tortillas, or flour
2 tablespoons canola oil
1.83 tazas pork tenderloin, in 2 cm pieces
2 teaspoons salt
2 teaspoons black pepper
2 Jalapeño chiles, large
0.25 cups onion, chopped
1 can button mushrooms, drained
1 can tomato
0.5 teaspoons ground cumin
0 corn tortillas, or flour
3 centilitros canola oil
0.5 kilos pork tenderloin, in 2 cm pieces
12.3 gramos salt
4.7 gramos black pepper
2 Jalapeño chiles, large
59.38 gramos onion, chopped
1 can button mushrooms, drained
1 can tomato
1.42 gramos ground cumin
0 corn tortillas, or flour
Nutritional information
* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
At the moment, this recipe does not have nutritional information.
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