Ingredients
4
Original
Grams, liters
Ounces, pounds
Cups, Tablespoons
Medidas
Select all ingredients
1 teaspoon REXAL® baking powder
1 tablespoon vegetable oil, 15 ml, for the filling
1/4 cups onion, 50 g, finely chopped, for the filling
1 teaspoon garlic, 7 g, finely chopped, for the filling
1/2 cups tomato, 100 g, diced into small cubes, for the filling
1 1/2 cups tofu, firm, 300 g, diced into small cubes for the filling
1 cup apple, 200 g, diced into small cubes, for the filling
1 cup pear, 200 g, diced into small cubes, for the filling
1 cup peach, 200 g, diced into small cubes, for the filling
1 cup almonds, 200 g, sliced, for the filling
1/2 cups raisins, 100 g, for the filling
1/4 cups guava paste, 50 g, in cubes, for the filling
1 tablespoon cinnamon, 15 g, ground, for the filling
salt, for the filling
4 Poblano chiles, roasted, cleaned, without skin, veins, or seeds, ready to be stuffed
2 cups chickpea flour, 400 g, for the batter
1 1/4 cups sparkling water, 312 ml, for the batter
vegetable oil, for frying the chiles
1 1/2 cups walnuts, 300 g, for the nogada
1/4 cups almonds, 50 g, peeled, for the nogada
3 cups almond milk, 750 ml, for the nogada
4 tablespoons raw sugar, 60 g, for the nogada
1/2 teaspoons nutmeg, 3.5 g, for the nogada
1/2 bolillo rolls, in cubes, for the nogada
pomegranate, pomegranate seeds, for decoration
parsley, finely chopped, for decoration
0.18 onzas REXAL® baking powder
0.51 onzas líquidas vegetable oil, 15 ml, for the filling
2.09 onzas onion, 50 g, finely chopped, for the filling
0.26 onzas garlic, 7 g, finely chopped, for the filling
4.94 onzas tomato, 100 g, diced into small cubes, for the filling
14.55 onzas tofu, firm, 300 g, diced into small cubes for the filling
4.06 onzas apple, 200 g, diced into small cubes, for the filling
5.2 onzas pear, 200 g, diced into small cubes, for the filling
5.73 onzas peach, 200 g, diced into small cubes, for the filling
9.52 onzas almonds, 200 g, sliced, for the filling
2.69 onzas raisins, 100 g, for the filling
2.82 onzas guava paste, 50 g, in cubes, for the filling
0.28 onzas cinnamon, 15 g, ground, for the filling
0 salt, for the filling
4 Poblano chiles, roasted, cleaned, without skin, veins, or seeds, ready to be stuffed
6.88 onzas chickpea flour, 400 g, for the batter
10.56 onzas líquidas sparkling water, 312 ml, for the batter
0 vegetable oil, for frying the chiles
6.48 onzas walnuts, 300 g, for the nogada
2.38 onzas almonds, 50 g, peeled, for the nogada
25.34 onzas líquidas almond milk, 750 ml, for the nogada
1.71 onzas raw sugar, 60 g, for the nogada
0.05 onzas nutmeg, 3.5 g, for the nogada
0.5 bolillo rolls, in cubes, for the nogada
0 pomegranate, pomegranate seeds, for decoration
0 parsley, finely chopped, for decoration
1 teaspoon REXAL® baking powder
1 tablespoon vegetable oil, 15 ml, for the filling
0.25 cups onion, 50 g, finely chopped, for the filling
1 teaspoon garlic, 7 g, finely chopped, for the filling
0.5 cups tomato, 100 g, diced into small cubes, for the filling
1.5 cups tofu, firm, 300 g, diced into small cubes for the filling
1 cup apple, 200 g, diced into small cubes, for the filling
1 cup pear, 200 g, diced into small cubes, for the filling
1 cup peach, 200 g, diced into small cubes, for the filling
1 cup almonds, 200 g, sliced, for the filling
0.5 cups raisins, 100 g, for the filling
0.25 cups guava paste, 50 g, in cubes, for the filling
1 tablespoon cinnamon, 15 g, ground, for the filling
0 salt, for the filling
4 Poblano chiles, roasted, cleaned, without skin, veins, or seeds, ready to be stuffed
2 cups chickpea flour, 400 g, for the batter
1.25 cups sparkling water, 312 ml, for the batter
0 vegetable oil, for frying the chiles
1.5 cups walnuts, 300 g, for the nogada
0.25 cups almonds, 50 g, peeled, for the nogada
3 cups almond milk, 750 ml, for the nogada
4 tablespoons raw sugar, 60 g, for the nogada
0.5 teaspoons nutmeg, 3.5 g, for the nogada
0.5 bolillo rolls, in cubes, for the nogada
0 pomegranate, pomegranate seeds, for decoration
0 parsley, finely chopped, for decoration
5.05 gramos REXAL® baking powder
1.5 centilitros vegetable oil, 15 ml, for the filling
59.38 gramos onion, 50 g, finely chopped, for the filling
7.5 gramos garlic, 7 g, finely chopped, for the filling
140 gramos tomato, 100 g, diced into small cubes, for the filling
412.5 gramos tofu, firm, 300 g, diced into small cubes for the filling
115 gramos apple, 200 g, diced into small cubes, for the filling
147.5 gramos pear, 200 g, diced into small cubes, for the filling
162.5 gramos peach, 200 g, diced into small cubes, for the filling
270 gramos almonds, 200 g, sliced, for the filling
76.25 gramos raisins, 100 g, for the filling
80 gramos guava paste, 50 g, in cubes, for the filling
7.95 gramos cinnamon, 15 g, ground, for the filling
0 salt, for the filling
4 Poblano chiles, roasted, cleaned, without skin, veins, or seeds, ready to be stuffed
195 gramos chickpea flour, 400 g, for the batter
31.25 centilitros sparkling water, 312 ml, for the batter
0 vegetable oil, for frying the chiles
183.75 gramos walnuts, 300 g, for the nogada
67.5 gramos almonds, 50 g, peeled, for the nogada
75 centilitros almond milk, 750 ml, for the nogada
48.6 gramos raw sugar, 60 g, for the nogada
1.42 gramos nutmeg, 3.5 g, for the nogada
0.5 bolillo rolls, in cubes, for the nogada
0 pomegranate, pomegranate seeds, for decoration
0 parsley, finely chopped, for decoration
