Great for large groups of people. You can eat them in tacos or as main dish with a side of grilled veggies.
• Boil the tomatillos in lightly salted water until tender, about 8 minutes. Drain.
• Place tomatillos, Oaxaca Cooking paste, garlic, onion and ½ cup water in a blender. Puree.
• Heat oil in a large skillet and brown ribs on both sides over medium heat.
• Add Oaxaca/tomatillo puree to ribs and cook for 5 minutes. Add the water and cook covered over low heat until ribs are tender, about 45 minutes.
• Add zucchinis and salt to taste, and cook for 5 more minutes. Serve. Enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (534g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 691 | ||
Calories from Fat: 395 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 43.9g | 59 % | |
Saturated Fat 14.5g | 73 % | |
Monounsaturated Fat 19.3g | ||
Polyunsanturated Fat 6.3g | ||
Cholesterol 251.7mg | 77 % | |
Sodium 1099.9mg | 38 % | |
Potassium 1341.8mg | 35 % | |
Total Carbohydrate 3.5g | 1 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 2.4g | ||
Protein 67g | 96 % | |
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: 691
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