| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Vegetables |
Mexican |
Mexican, Tamale, Fish shrimp |
12 |
Tamales |
INGREDIENTS
| 4 |
|
Poblano chiles (Seeded & stemmed) |
| 2 |
|
Jalapenos (Seeded & stemmed) |
| 4 |
|
Shallots (Peeled & quartered) |
| 2 |
sm |
Cloves of garlic |
| 1 |
bn |
Cilantro (leaves only) |
| 1 |
c |
Orange juice |
| 1 |
ts |
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
A Message from our Provider:
“It is easier to preach ten sermons than it is to live one.”