| 2 ounce Dry ancho, New Mexico or possibly California chilies (4-6) |
1/2 oz |
$21.09 per 16 ounces
|
$0.66 |
| 1/3 c. Tequila |
1 tablespoon |
$0.39 per fluid ounce
|
$0.26 |
| 1/4 c. Lemon juice |
1 tablespoon |
$2.19 per 15 fluid ounces
|
$0.07 |
| 3 x Garlic cloves |
3/4 garlic cloves |
$4.00 per pound
|
$0.02 |
| 1 Tbsp. Extra virgin olive oil |
3/4 teaspoon |
$5.99 per 16 fluid ounces
|
$0.05 |
| 1/2 tsp Dry oregano |
1/8 teaspoon |
$3.89 per 3/4 ounces
|
$0.02 |
| 1 tsp Salt |
1/4 teaspoon |
$2.91 per 16 ounces
|
$0.01 |
| 1Â 1/4 lb Pork butt (shoulder) trimmed |
5 oz |
$3.29 per pound
|
$1.03 |
| 1/2 c. Long-grain white rice |
2 tablespoons |
$4.19 per 80 ounces
|
$0.04 |
| 1/4 c. Canned tomato sauce |
1 tablespoon |
$1.85 per 15 fluid ounces
|
$0.06 |
| 1 can (15 ounce.) pinto or possibly red beans |
3 3/4 fl oz |
$0.89 per 15 ounces
|
$0.24 |
| 1Â 1/4 c. Guacamole |
1/4 cup |
$6.39 per 12 ounces
|
$0.88 |
| 1/3 c. Lowfat sour cream |
1 tablespoon |
$2.65 per 16 ounces
|
$0.11 |
| 1 c. Crumbled cotija cheese or possibly shredded jack cheese |
1/4 cup |
n/a
|
|
| 1Â 2/3 c. Red salsa |
1/3 cup |
$3.29 per 15 1/2 ounces
|
$0.74 |
| 1/2 c. Minced fresh cilantro |
2 tablespoons |
$1.09 per cup
|
$0.14 |
| Total per Serving |
$4.33 |
| Total Recipe |
$17.30 |
Suggestions?