Try this Green Chili Shrimp and Corn Tamales Part 1 of 3 - Salsa recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 450 degrees F. Toss Poblanos, Jalapenos, Shallot and Garlic in Vegetable Oil and roast in oven till chiles are blistered and garlic and shallots are soft and golden brown. Remove from oven, allow to cool. Place all ingredients in blender with cilantro leaves and orange juice. Puree. Remove from blender, season with salt and lime juice, set aside. (Courtesy of Red Sage) Busted and Entered for you by: Bill Webster Posted to MC-Recipe Digest V1 #872 by Bill Webster
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Serving Size: 1 Tamale (26g) | ||
Recipe Makes: 12 Tamales | ||
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Calories: 51 | ||
Calories from Fat: 43 (84%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.8g | 6 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.2mg | 0 % | |
Potassium 42.7mg | 1 % | |
Total Carbohydrate 2.2g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 2.2g | ||
Protein 0.2g | 0 % | |
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: 51
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