Hello! My husband wants to re-create this recipe from a couple years ago. The list is vague for many ingredient measurements. He is confident that anything that says "1 I 2" means that it is 56g or 113g for every ingredient. This seems odd to me, and some ingredients are hard to measure in grams.
Also, if anyone has suggestions for what to use for Tex-Mex paste, please let me know.
Thank you!
by lwoz
6 Comments
So I’m thinking this is just an example box showing that any numbers on the left side of the line are the measurements for 2 servings and any numbers on the right side of the line are measurements for 4 servings.
I’m from the US and don’t typically measure ingredients in grams so I could be incorrect but I feel like having the same weight of black beans and sour cream in a recipie would be….not great.
When I remake recipies and see their random standard measurement of “1 black bean” for example, I take it to mean however it came in the original recipie. So I would use 1 can of black beans and the equivalent of 1 packet of sour cream, maybe a tablespoon or two. Since a lot of their ingredients come in those packets or cartons, they consider that to be 1 of something. The actual measurements and weights are usually listed on the packaging
The 1|2 quantities are the units that hello fresh sends. In the case of tomatoes and beans, they use cans of 540ml or so. For broth concentrate, I use a teaspoon of Better than bouillon as a replacement, if I recall correctly the pouches are 1 tsp.
I don’t think the weights shown there make any sense for any ingredients of this recipe. These are the typical weights for stuff like baby spinach, spring mix, cabbage/slaw mix.
No. The quantities are for 2 or 4 servings. If you’re making two servings you use the first number. If you’re making four, the second.
For tex mex paste, buy a tiny can of chiles in adobo sauce. Mince one chile and use it and its sauce as the equivalent to one packet of paste.
The smallest cans I buy are like $1.40 and have 20 chiles in them. I cover with plastic wrap and refrigerate, but I still usually have to toss the rest of the can after a couple uses. If you experiment with freezing or something and it works let me know.
For the tex mex paste, get better than bouillon Chipotle and add tomato paste. That’s what I’ve gotten closest with. Saw it suggested somewhere else on here.
For the Tex Mex paste substitute, this is what I use — it’s delish!
Tex Mex paste sub:
3T bbq sauce and
2T taco seasoning:
* 2 tsp paprika
* 2 tsp cumin
* 1 tsp onion pwdr
* 1 tsp garlic powder
* 1/4 tsp chili powder