Ingredients
4
Original
Grams, liters
Ounces, pounds
Cups, Tablespoons
Medidas
Select all ingredients
4 guajillo chiles, without stem or seed, hydrated in hot water, for the marinade
2 ancho chiles, without stem or seed, hydrated in hot water, for the marinade
1/4 onions, for the marinade
2 cloves garlic, for the marinade
1 tablespoon lard, for the marinade
salt, for the marinade
4 tomatoes, in quarters, for the picadillo
1/4 onions, picadillo
1 clove garlic, picadillo
1/2 cups tomato purée, picadillo
2 teaspoons vegetable oil, picadillo
1/2 cups onion, finely chopped, for the picadillo
1 tablespoon garlic, finely chopped, finely chopped, for the picadillo
3 cups ground beef, finely chopped, for the picadillo
1 1/2 cups potato, peeled, in medium cubes, cooked
1 cup carrot, peeled, in medium cubes, cooked
1/2 cups peas, cooked
1 teaspoon oregano, for the picadillo
2 leaves bay, for the picadillo
salt, for the picadillo
pepper, for the picadillo
2 tablespoons vegetable oil, for the pambazo
1 1/2 cups Romaine lettuce, in strips, to accompany
1/2 cups sour cream, to accompany
1/4 cups queso fresco, grated, to accompany
green salsa, to accompany
4 guajillo chiles, without stem or seed, hydrated in hot water, for the marinade
2 ancho chiles, without stem or seed, hydrated in hot water, for the marinade
0.25 onions, for the marinade
2 cloves garlic, for the marinade
0.46 onzas lard, for the marinade
0 salt, for the marinade
4 tomatoes, in quarters, for the picadillo
0.25 onions, picadillo
1 clove garlic, picadillo
4.22 onzas líquidas tomato purée, picadillo
0.34 onzas líquidas vegetable oil, picadillo
4.19 onzas onion, finely chopped, for the picadillo
0.79 onzas garlic, finely chopped, finely chopped, for the picadillo
1.65 libras ground beef, finely chopped, for the picadillo
9.79 onzas potato, peeled, in medium cubes, cooked
4.76 onzas carrot, peeled, in medium cubes, cooked
2.69 onzas peas, cooked
0.04 onzas oregano, for the picadillo
2 leaves bay, for the picadillo
0 salt, for the picadillo
0 pepper, for the picadillo
1.01 onzas líquidas vegetable oil, for the pambazo
2.65 onzas Romaine lettuce, in strips, to accompany
4.22 onzas líquidas sour cream, to accompany
1.15 onzas queso fresco, grated, to accompany
0 green salsa, to accompany
4 guajillo chiles, without stem or seed, hydrated in hot water, for the marinade
2 ancho chiles, without stem or seed, hydrated in hot water, for the marinade
0.25 onions, for the marinade
2 cloves garlic, for the marinade
1 tablespoon lard, for the marinade
0 salt, for the marinade
4 tomatoes, in quarters, for the picadillo
0.25 onions, picadillo
1 clove garlic, picadillo
0.5 cups tomato purée, picadillo
2 teaspoons vegetable oil, picadillo
0.5 cups onion, finely chopped, for the picadillo
1 tablespoon garlic, finely chopped, finely chopped, for the picadillo
3 cups ground beef, finely chopped, for the picadillo
1.5 cups potato, peeled, in medium cubes, cooked
1 cup carrot, peeled, in medium cubes, cooked
0.5 cups peas, cooked
1 teaspoon oregano, for the picadillo
2 leaves bay, for the picadillo
0 salt, for the picadillo
0 pepper, for the picadillo
2 tablespoons vegetable oil, for the pambazo
1.5 cups Romaine lettuce, in strips, to accompany
0.5 cups sour cream, to accompany
0.25 cups queso fresco, grated, to accompany
0 green salsa, to accompany
4 guajillo chiles, without stem or seed, hydrated in hot water, for the marinade
2 ancho chiles, without stem or seed, hydrated in hot water, for the marinade
0.25 onions, for the marinade
2 cloves garlic, for the marinade
13.05 gramos lard, for the marinade
0 salt, for the marinade
4 tomatoes, in quarters, for the picadillo
0.25 onions, picadillo
1 clove garlic, picadillo
12.5 centilitros tomato purée, picadillo
1 centilitro vegetable oil, picadillo
118.75 gramos onion, finely chopped, for the picadillo
22.5 gramos garlic, finely chopped, finely chopped, for the picadillo
750 gramos ground beef, finely chopped, for the picadillo
277.5 gramos potato, peeled, in medium cubes, cooked
135 gramos carrot, peeled, in medium cubes, cooked
76.25 gramos peas, cooked
1 gramo oregano, for the picadillo
2 leaves bay, for the picadillo
0 salt, for the picadillo
0 pepper, for the picadillo
3 centilitros vegetable oil, for the pambazo
75 gramos Romaine lettuce, in strips, to accompany
12.5 centilitros sour cream, to accompany
32.5 gramos queso fresco, grated, to accompany
0 green salsa, to accompany
