Mexican Please · by Patrick

Mexican Cooking Course pantry list

NUTRITION · PER SERVING—
CAL 25%·PRO 40%
CARBS 77G62% OF CAL
10G FIBER58G OTHER8G TOTAL SUGAR
FAT 14G25% OF CAL
4G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A curated pantry shopping list of essential Mexican ingredients for building dozens of authentic meals at home. Not a recipe, but a reference guide.

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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

1 ingredient need review. The nutrition shown is the resolved subtotal, not zero.

Ingredients

  • 4 Avocados
  • 5 Jalapenos
  • 5 Serranos
  • 4 Poblanos
  • 2 cans Chipotles in Adobo
  • 1 package Ancho dried chilis
  • 10 Tomatoes, Roma (Plum)
  • 10 Tomatillos
  • 6 Onions
  • 2 bulbs Garlic
  • 1 bunch Cilantro
  • 3 Potatoes
  • 6 Limes
  • 1 bag Rice (long grain)
  • 2 cans whole Black Beans
  • 2 cans refried Beans
  • 1 bag dried Beans
  • 1 package Flour Tortillas (burrito sized)
  • 2 packages Corn Tortillas
  • 1 dozen eggs
  • Your Protein Source (chicken, tofu, beef, etc.)
  • 1 package Cheese (Monterey Jack or Mozzarella)
  • 2 quarts Stock (Chicken or Veggie)
  • Cream (sour cream, creme fraiche, or Mexican Crema)
  • 1 bottle hot sauce (I use Valentina)
  • Kitchen Staples (salt, pepper, oil, cumin, Mexican oregano, chili powder)
PREP
—
SODIUM
944MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.