Ingredients
6 Servings
Original
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Ounces, pounds
Cups, Tablespoons
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3 cloves garlic
1/2 onions, cut into pieces
3 ripe tomatoes
6 cups chicken broth
1 tablespoon vegetable oil
2 sprigs fresh epazote
10 corn tortillas, from the day before
2 pasilla chiles, (or 3 if they are small)
2 avocados, peeled, pitted, and diced
155 grams queso fresco, cut into strips
1/2 cups thick cream
3 limes, in half
pepper
3 cloves garlic
0.5 onions, cut into pieces
3 ripe tomatoes
50.68 onzas líquidas chicken broth
0.51 onzas líquidas vegetable oil
2 sprigs fresh epazote
10 corn tortillas, from the day before
2 pasilla chiles, (or 3 if they are small)
2 avocados, peeled, pitted, and diced
5.47 onzas queso fresco, cut into strips
4.22 onzas líquidas thick cream
3 limes, in half
0 pepper
3 cloves garlic
0.5 onions, cut into pieces
3 ripe tomatoes
6 cups chicken broth
1 tablespoon vegetable oil
2 sprigs fresh epazote
10 corn tortillas, from the day before
2 pasilla chiles, (or 3 if they are small)
2 avocados, peeled, pitted, and diced
1.19 tazas queso fresco, cut into strips
0.5 cups thick cream
3 limes, in half
0 pepper
3 cloves garlic
0.5 onions, cut into pieces
3 ripe tomatoes
1.5 litros chicken broth
1.5 centilitros vegetable oil
2 sprigs fresh epazote
10 corn tortillas, from the day before
2 pasilla chiles, (or 3 if they are small)
2 avocados, peeled, pitted, and diced
155 grams queso fresco, cut into strips
12.5 centilitros thick cream
3 limes, in half
0 pepper