Ingredients
4 Servings
Original
Grams, liters
Ounces, pounds
Cups, Tablespoons
Medidas
Select all ingredients
1 tablespoon vegetable oil, for filling
1 tablespoon garlic, finely chopped, for filling
1/4 cups white onion, finely chopped
1 cup tomato, finely chopped
1 cup corn kernels, for the filling
1 cup pumpkin, cut into cubes, for filling
1 cup black beans, cooked, for filling
3 cups zucchini blossoms, for filling
1 pinch salt
1 pinch pepper
1 cup wheat flour, for batter
1/2 cups cornstarch, for batter
1 tablespoon salt
1 1/2 cups sparkling water, for batter
1/2 teaspoons baking powder, for batter
4 Poblano chiles, cleaned, deveined, and skinless
flour, to cover the chili
vegetable oil, for frying
1 cup vegetable broth, for sauce
4 tomatoes, cut into quarters, for sauce
1 clove garlic, for sauce
1 white onion, for sauce
1 tablespoon vegetable oil, for frying, for sauce
1 tablespoon oregano, for sauce
2 dried bay, for sauce
1 pinch salt, for sauce
sour cream, vegan
0.51 onzas líquidas vegetable oil, for filling
0.79 onzas garlic, finely chopped, for filling
1.08 onzas white onion, finely chopped
9.88 onzas tomato, finely chopped
6.17 onzas corn kernels, for the filling
4.59 onzas pumpkin, cut into cubes, for filling
7.23 onzas black beans, cooked, for filling
3.7 onzas zucchini blossoms, for filling
1 pinch salt
1 pinch pepper
4.67 onzas wheat flour, for batter
2.38 onzas cornstarch, for batter
0.65 onzas salt
12.67 onzas líquidas sparkling water, for batter
0.08 onzas baking powder, for batter
4 Poblano chiles, cleaned, deveined, and skinless
0 flour, to cover the chili
0 vegetable oil, for frying
8.45 onzas líquidas vegetable broth, for sauce
4 tomatoes, cut into quarters, for sauce
1 clove garlic, for sauce
1 white onion, for sauce
0.51 onzas líquidas vegetable oil, for frying, for sauce
0.11 onzas oregano, for sauce
2 dried bay, for sauce
1 pinch salt, for sauce
0 sour cream, vegan
1 tablespoon vegetable oil, for filling
1 tablespoon garlic, finely chopped, for filling
0.25 cups white onion, finely chopped
1 cup tomato, finely chopped
1 cup corn kernels, for the filling
1 cup pumpkin, cut into cubes, for filling
1 cup black beans, cooked, for filling
3 cups zucchini blossoms, for filling
1 pinch salt
1 pinch pepper
1 cup wheat flour, for batter
0.5 cups cornstarch, for batter
1 tablespoon salt
1.5 cups sparkling water, for batter
0.5 teaspoons baking powder, for batter
4 Poblano chiles, cleaned, deveined, and skinless
0 flour, to cover the chili
0 vegetable oil, for frying
1 cup vegetable broth, for sauce
4 tomatoes, cut into quarters, for sauce
1 clove garlic, for sauce
1 white onion, for sauce
1 tablespoon vegetable oil, for frying, for sauce
1 tablespoon oregano, for sauce
2 dried bay, for sauce
1 pinch salt, for sauce
0 sour cream, vegan
1.5 centilitros vegetable oil, for filling
22.5 gramos garlic, finely chopped, for filling
30.63 gramos white onion, finely chopped
280 gramos tomato, finely chopped
175 gramos corn kernels, for the filling
130 gramos pumpkin, cut into cubes, for filling
205 gramos black beans, cooked, for filling
105 gramos zucchini blossoms, for filling
1 pinch salt
1 pinch pepper
132.5 gramos wheat flour, for batter
67.5 gramos cornstarch, for batter
18.45 gramos salt
37.5 centilitros sparkling water, for batter
2.25 gramos baking powder, for batter
4 Poblano chiles, cleaned, deveined, and skinless
0 flour, to cover the chili
0 vegetable oil, for frying
25 centilitros vegetable broth, for sauce
4 tomatoes, cut into quarters, for sauce
1 clove garlic, for sauce
1 white onion, for sauce
1.5 centilitros vegetable oil, for frying, for sauce
3 gramos oregano, for sauce
2 dried bay, for sauce
1 pinch salt, for sauce
0 sour cream, vegan