RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	18.8058
Energy (kCal)	383.0996
Carbohydrates (g)	70.7266
Total fats (g)	5.4173
Fatty acids, total saturated 20:0 (g)	0.0060
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0755
Fatty acids, total polyunsaturated 17:1 (g)	0.0079
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0040
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0496
Riboflavin (mg)	0.4059
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.3322
Tocopherol, delta (mg)	0.0092
Arginine (g)	0.8636
Proline (g)	0.9562
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	2.1860
Adjusted Protein (g)	0.0000
Cystine (g)	0.2369
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	26.7295
Copper, Cu (mg)	0.7197
Maltose (g)	0.0000
Zinc, Zn (mg)	2.7755
Total lipid (fat) (g)	5.4173
Vitamin K (phylloquinone) (g)	57.7429
Cholesterol (mg)	19.8450
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0062
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	19.9580
Folate, total (g)	125.8228
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	3259.5839
Energy (kcal)	383.0996
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0804
Fatty acids, total saturated 14:1 (g)	0.0099
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2692
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	30.4370
Folic acid (g)	45.6435
Tocotrienol, alpha (mg)	0.0440
Vitamin C, total ascorbic acid (mg)	122.2048
Lutein + zeaxanthin (g)	42.6805
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.6914
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	100.4817
Fatty acids, total saturated 16:0 (g)	0.6779
Carbohydrate, by difference (g)	70.7266
Vitamin D (IU)	0.0000
Fructose (g)	1.4303
Fluoride, F (g)	1.2100
Aspartic acid (g)	1.7681
Tyrosine (g)	0.4094
Potassium, K (mg)	1536.9444
Fatty acids, total saturated 12:0 (g)	0.0069
Vitamin A, RAE (g)	163.2194
Serine (g)	0.6436
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.6548
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0040
Fatty acids, total saturated 14:0 (g)	0.0425
Histidine (g)	0.4219
Isoleucine (g)	0.6157
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	6.1222
Water (g)	664.9985
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	1777.1894
Sodium, Na (mg)	420.3859
Iron, Fe (mg)	6.8857
Energy (kJ)	1600.1268
Ash (g)	5.1739
Caffeine (mg)	0.0000
Glycine (g)	0.7165
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.8397
Fatty acids, total polyunsaturated (g)	0.9212
Vitamin E (alpha-tocopherol) (mg)	3.2880
Sucrose (g)	1.0981
Vitamin B-6 (mg)	0.7511
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.9103
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	10311.4620
Starch (g)	0.0000
Pantothenic acid (mg)	2.8828
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0060
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.5680
Folate, food (g)	80.1793
Fatty acids, total saturated 20:1 (g)	0.0164
Fatty acids, total monounsaturated (g)	2.0718
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0159
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0714
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	81.8847
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	1.1000
Vitamin B-12 (g)	0.5755
Calcium, Ca (mg)	143.6019
Fatty acids, total saturated 10:0 (g)	0.0004
Galactose (g)	0.0015
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.7399
Glutamic acid (g)	5.1125
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	355.9862
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	1.0783
Folate, DFE (g)	159.5593
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	10.2833
Tryptophan (g)	0.1634
Threonine (g)	0.5871
Fatty acids, total polyunsaturated 18:1 c (g)	0.0071
Manganese, Mn (mg)	1.0607
Protein (g)	18.8058
Cryptoxanthin, beta (g)	0.0700
Fatty acids, total saturated 18:1 undifferentiated (g)	1.9570
Betaine (mg)	0.2080
Phosphorus, P (mg)	299.8572
Tocopherol, gamma (mg)	0.2442

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Latin American >> Mexican >> Mexican
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Wipe off the chiles with a damp cloth. | 2. Tear the stems off the New Mexico and ancho chiles, then open them up with your fingers and pluck out the seeds and membranes, making jerky-sized pieces of chile. | 3. Heat up the big sauce pan you will need later and 'stir-fry' the chile pieces until they smell nice (2-3 minutes). | 4. Dump the toasted chiles and the chipotles into a medium-sized bowl, barely cover with hot stock, then float a smaller heavy glass bowl onto everything to keep the bits submerged. Soak for about 30 minutes. | 5. Place the garlic, onion, spices and drained tomatoes into a blender. | 6. Add the soaked chiles (including liquid), and puree until smooth. | 7. Pour into the saucepan, add the tomato sauce and simmer for 30 minutes, adding stock to get the thickness you like. Season to taste. | 8. To serve, I simply POACH corn tortillas right in the sauce for a minute or two (low fat trick), then pull them out one at a time with tongs, roll them around some pre-warmed filling (right on the plate), then smother with more sauce. No baking(impatient guy trick). Finish with a dollop of sour cream and a single black olive if you like. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
new mexico chile	6			-	-	-	-
ancho chile	4		dried	-	-	-	-
chipotle chile	2		dried	-	-	-	-
chicken stock hot	1 -2	cup	boiling	-	-	-	-
garlic clove	2		peeled	-	-	-	-
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
tomato	16	ounces	diced drained	104.3261	23.1332	5.4431	0.9072
tomato sauce	7	ounces		224.2485	35.7012	11.6887	3.8896
extra stock	1	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

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