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Suggest a better description1. Remove stems, seeds and veins from the chilies. Wash them in warm water and put them in a pan; cover with the boiling water. Let the chilies stand for an hour, or until the pulp separates easily from the skins. Put through a food mill or colander, adding enough of the water the pods were cooked in to remove the pulp. 2. If sauce is too thick, thin with water. Add onion, garlic, oregano and salt. Mix well. Marinate pork strips in the sauce for 24 hours. 3. To cook, cut pork strips into bite-size pieces. Heat enough oil in pan to keep strips from sticking. Fry, covered with some chili sauce, until done; they should be nearly dried out. Strips may also be put in a baking dish in a 350 F oven for 1 hour. SENOR KORTE S.W. ASH, PORTLAND BEVERAGE: DOS EQUIS OR TECATE From the
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Serving Size: 1 Serving (363g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 73 | ||
Calories from Fat: 64 (88%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.1g | 9 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 4.1g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.2mg | 0 % | |
Potassium 43.8mg | 1 % | |
Total Carbohydrate 2.6g | 1 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 2g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 73
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