Ingredients
4 Servings
Original
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Ounces, pounds
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2 cups wheat flour, for the dough
1 tablespoon salt, for the dough
11 grams yeast, for the dough
1/4 cups vegetable oil, for the dough
3/4 cups water, warm, to help ferment the dough
wheat flour, to roll out the dough
2 cups pinto beans, refried beans
3 cups Oaxaca cheese, shredded
2 cups chorizo, fried
1/2 cups red onion
1/2 cups Jalapeño chile
yellow corn kernels, for decoration
9.35 onzas wheat flour, for the dough
0.65 onzas salt, for the dough
0.39 onzas yeast, for the dough
2.11 onzas líquidas vegetable oil, for the dough
6.33 onzas líquidas water, warm, to help ferment the dough
0 wheat flour, to roll out the dough
7.41 onzas pinto beans, refried beans
12.43 onzas Oaxaca cheese, shredded
10.41 onzas chorizo, fried
2.12 onzas red onion
1.68 onzas Jalapeño chile
0 yellow corn kernels, for decoration
2 cups wheat flour, for the dough
1 tablespoon salt, for the dough
2.72 cucharaditas yeast, for the dough
0.25 cups vegetable oil, for the dough
0.75 cups water, warm, to help ferment the dough
0 wheat flour, to roll out the dough
2 cups pinto beans, refried beans
3 cups Oaxaca cheese, shredded
2 cups chorizo, fried
0.5 cups red onion
0.5 cups Jalapeño chile
0 yellow corn kernels, for decoration
265 gramos wheat flour, for the dough
18.45 gramos salt, for the dough
11 grams yeast, for the dough
6.25 centilitros vegetable oil, for the dough
18.75 centilitros water, warm, to help ferment the dough
0 wheat flour, to roll out the dough
210 gramos pinto beans, refried beans
352.5 gramos Oaxaca cheese, shredded
295 gramos chorizo, fried
60 gramos red onion
47.5 gramos Jalapeño chile
0 yellow corn kernels, for decoration