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Ingredientes
- 2 lrg Tomatoes
- 8 med Tomatillos, with husks and stems removed
- 2 x Ancho chiles, with stems and seeds removed
- 1 x Clove garlic
- 2 slc Onion, 1/4 inch thick
- 2 x Chipotle peppers in adobo, to 4
- 1/4 tsp Toasted cumin seed, or possibly cumin pwdr
- 1 tsp Salt
- 2 tsp Corn oil
- 1/2 c. Lowfat lowfat sour cream, thinned with
- 2 Tbsp. Skim lowfat milk
Direcciones
- Prepare Crema de Chipotle. Put the tomatoes, tomatillos, and chiles anchos in a large saucepan and cover with water. Simmer for 5 min and drain; reserve cooking water. Pit the garlic and one onion slice in a blender. Add in the tomatoes, tomatillos, chiles anchos, chiles chipotles, cumin, salt, and 1 c. of the reserved cooking water. Puree and strain into a large bowl.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 792g | |
| Calories 475 | |
| Calories from Fat 309 | 65% |
| Total Fat 35.31g | 44% |
| Saturated Fat 14.92g | 60% |
| Trans Fat 0.03g | |
| Cholesterol 60mg | 20% |
| Sodium 2452mg | 102% |
| Potassium 1781mg | 51% |
| Total Carbs 37.15g | 10% |
| Dietary Fiber 9.7g | 32% |
| Sugars 26.09g | 17% |
| Protein 9.48g | 15% |
