| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Vegetables |
Mexican |
Fish shrimp, Mexican, Tamale |
12 |
Tamales |
INGREDIENTS
| 4 |
|
Poblano chiles, Seeded & |
|
|
stemmed |
| 2 |
|
Jalapenos, Seeded & stemmed |
| 4 |
|
Shallots, Peeled & |
|
|
quartered |
| 2 |
|
Cloves of garlic |
| 1 |
|
Cilantro, leaves only |
| 1 |
c |
Orange juice |
| 1 |
t |
Lime juice |
| 1 |
pn |
Salt |
| 2 |
oz |
Vegetable oil |
INSTRUCTIONS
Preheat 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 <thelma@pipeline.com> on Oct 28, 1997
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