Ingredients
4
Original
Grams, liters
Ounces, pounds
Cups, Tablespoons
Medidas
Select all ingredients
2 tablespoons lard, for the filling
1 cup onion, finely chopped, for the filling
1 tablespoon garlic, finely chopped, for the filling
250 grams ground pork, for the filling
250 grams ground beef, for the filling
5 tomatoes, roasted and peeled, for the filling
1 teaspoon dried oregano, for the filling
1 teaspoon dried thyme, for the filling
1 teaspoon cinnamon, grind the cinnamon stick, for the filling
2 cloves, for the filling
2 pears, diced, for the filling
4 peaches, diced, for the filling
1 plantain, fried, sliced for the filling
3/4 cups raisins, for the filling
3/4 cups candied fruits, for the filling
1/2 cups almonds, peeled and toasted, for the filling
1 cup pine nuts, toasted, for the filling
4 Poblano chiles, roasted, peeled, and opened
4 eggs, at room temperature, for the batter
3 tablespoons flour, for the batter
1 pinch salt, for the batter
flour, for breading
vegetable oil, for frying the chiles
250 grams walnuts, peeled, soaked in milk, for the nogada
200 grams goat cheese, for the nogada
1/2 cups sherry, for the nogada
1 tablespoon sugar, for the nogada
1 pinch salt, for the nogada
pomegranate, for decoration
parsley, finely chopped, for decoration
0.92 onzas lard, for the filling
8.38 onzas onion, finely chopped, for the filling
0.79 onzas garlic, finely chopped, for the filling
8.82 onzas ground pork, for the filling
8.82 onzas ground beef, for the filling
5 tomatoes, roasted and peeled, for the filling
0.07 onzas dried oregano, for the filling
0.03 onzas dried thyme, for the filling
0.09 onzas cinnamon, grind the cinnamon stick, for the filling
2 cloves, for the filling
2 pears, diced, for the filling
4 peaches, diced, for the filling
1 plantain, fried, sliced for the filling
4.03 onzas raisins, for the filling
6.68 onzas candied fruits, for the filling
4.76 onzas almonds, peeled and toasted, for the filling
4.5 onzas pine nuts, toasted, for the filling
4 Poblano chiles, roasted, peeled, and opened
4 eggs, at room temperature, for the batter
0.79 onzas flour, for the batter
1 pinch salt, for the batter
0 flour, for breading
0 vegetable oil, for frying the chiles
8.82 onzas walnuts, peeled, soaked in milk, for the nogada
7.05 onzas goat cheese, for the nogada
4.22 onzas líquidas sherry, for the nogada
0.42 onzas sugar, for the nogada
1 pinch salt, for the nogada
0 pomegranate, for decoration
0 parsley, finely chopped, for decoration
2 tablespoons lard, for the filling
1 cup onion, finely chopped, for the filling
1 tablespoon garlic, finely chopped, for the filling
16.18 cucharadas ground pork, for the filling
1 taza ground beef, for the filling
5 tomatoes, roasted and peeled, for the filling
1 teaspoon dried oregano, for the filling
1 teaspoon dried thyme, for the filling
1 teaspoon cinnamon, grind the cinnamon stick, for the filling
2 cloves, for the filling
2 pears, diced, for the filling
4 peaches, diced, for the filling
1 plantain, fried, sliced for the filling
0.75 cups raisins, for the filling
0.75 cups candied fruits, for the filling
0.5 cups almonds, peeled and toasted, for the filling
1 cup pine nuts, toasted, for the filling
4 Poblano chiles, roasted, peeled, and opened
4 eggs, at room temperature, for the batter
3 tablespoons flour, for the batter
1 pinch salt, for the batter
0 flour, for breading
0 vegetable oil, for frying the chiles
2.04 tazas walnuts, peeled, soaked in milk, for the nogada
1.7 tazas goat cheese, for the nogada
0.5 cups sherry, for the nogada
1 tablespoon sugar, for the nogada
1 pinch salt, for the nogada
0 pomegranate, for decoration
0 parsley, finely chopped, for decoration
26.1 gramos lard, for the filling
237.5 gramos onion, finely chopped, for the filling
22.5 gramos garlic, finely chopped, for the filling
250 grams ground pork, for the filling
250 grams ground beef, for the filling
5 tomatoes, roasted and peeled, for the filling
1.85 gramos dried oregano, for the filling
0.9 gramos dried thyme, for the filling
2.65 gramos cinnamon, grind the cinnamon stick, for the filling
2 cloves, for the filling
2 pears, diced, for the filling
4 peaches, diced, for the filling
1 plantain, fried, sliced for the filling
114.38 gramos raisins, for the filling
189.38 gramos candied fruits, for the filling
135 gramos almonds, peeled and toasted, for the filling
127.5 gramos pine nuts, toasted, for the filling
4 Poblano chiles, roasted, peeled, and opened
4 eggs, at room temperature, for the batter
22.5 gramos flour, for the batter
1 pinch salt, for the batter
0 flour, for breading
0 vegetable oil, for frying the chiles
250 grams walnuts, peeled, soaked in milk, for the nogada
200 grams goat cheese, for the nogada
12.5 centilitros sherry, for the nogada
12 gramos sugar, for the nogada
1 pinch salt, for the nogada
0 pomegranate, for decoration
0 parsley, finely chopped, for decoration
