| Verde: |
0.04 verde |
$3.49 per 16 ounces
|
$0.01 |
| 1 lb shredded pork butt well cooked in boiling with water, onion, garlic, whole peppercorns and salt. Reserve broth for later use |
5/8 oz |
$3.29 per pound
|
$0.13 |
| 2 lbs cleaned tomatillo |
1 1/4 oz |
$1.99 per pound
|
$0.16 |
| 1/2 cup chopped cilantro |
7/8 teaspoon |
$1.09 per cup
|
$0.02 |
| 1 Tbsp light flavored vegetable oil |
1/8 teaspoon |
$3.00 per 48 fluid ounces
|
$0.00 |
| 2 finely chopped Serrano or Jalapeño peppers (add more for spicier) |
0.08 serrano |
$1.99 per pound
|
$0.00 |
| 1 lb shredded chicken meat (thighs or breasts) well cooked in boiling with water, onion, garlic, whole peppercorns, bay leaf and salt. Reserve broth for later use |
5/8 oz |
$3.49 per pound
|
$0.14 |
| 5 ancho dried chiles |
0.2 ancho |
$21.09 per 16 ounces
|
$0.16 |
| 3 chopped garlic cloves |
1/8 garlic cloves |
$4.00 per pound
|
$0.00 |
| 1 Tbsp light flavored vegetable oil |
1/8 teaspoon |
$3.00 per 48 fluid ounces
|
$0.00 |
| Dough: |
0.04 dough |
$4.39 per 16 ounces
|
$0.01 |
| 14 oz of leaf lard or any good lard available |
1/2 oz |
$3.99 per 16 ounces
|
$0.14 |
| 2 lbs masa (fresh or reconstitued from Maseca using broth) |
1 1/4 oz |
$2.69 per 16 ounces
|
$0.22 |
| 2 cups of broth from cooking either meat |
1 tablespoon |
$1.29 per 14 1/2 ounces
|
$0.06 |
| 1 1/2 tsp baking powder |
0.06 teaspoon |
$2.59 per 10 ounces
|
$0.00 |
| 1 tsp salt (just a pinch if using a sweet filling) |
0.04 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| Total per Serving |
$1.05 |
| Total Recipe |
$26.36 |
Suggestions?