Los Cabos Shredded Beef Salsa Roja Tamale, 60 x 5 oz Case

DOT serving size: 5 ONZ

DOT servings per container: 60

Ash: 2.34 GRM

Calcium: 33.02 MGM | 2% DV

Calorie: 273.13 E14

Calories From Fat: 121.5 E14

Carbohydrates: 26.05 GRM | 9% DV

Cholesterol: 23.24 MGM | 10% DV

Fat: 13.5 GRM

Iron: 1.3 MGM | 6% DV

Potassium: 240.75 MGM | 6% DV

Protein: 9.96 GRM

Saturated Fat: 2.48 GRM | 8.37% DV

Sodium: 744.21 MGM | 33% DV

Sugar Added: 0.16 GRM

Total Dietary Fiber: 2.07 GRM | 8% DV

Total Sugar: 0.67 GRM

Transfatty Acids: 0 GRM

Vitamin A: 1693.7 MC | 10% DV

Vitamin C: 0.72 MGM | 2% DV

Vitamin D: 0 MC

ingredients: corn masa: corn masa flour (white corn treated with hydrated lime), chicken stock (water, chicken base [oven roasted chicken with natural juices, salt, sugar, corn starch, rendered chicken fat, yeast extract, natural flavors, onion powder, rice flour, maltodextrin (from corn), turmeric]), water, lard (bht and citric acid to improve stability), brown rice flour (long grain brown rice, stabilized rice bran), contains 2% or less of: baking powder (sodium bicarbonate, sodium aluminum sulfate, corn starch, calcium sulfate, monocalcium phosphate), garlic powder, onion powder, paprika (for flavor), and salt. filling: cooked chicken leg meat (chicken leg meat, water, salt) and salsa verde (tomatillo, water, spinach, modified corn starch, jalapeno, sea salt, cilantro, spices, garlic, sugar).

DOT item: 813515

Case GTIN: 10706574998701

DOT product name: Shredded Beef Salsa Roja Tamale

Brand: Los Cabos

DOT category: Default Category

Case pack: 60 - 5 OZ

Shipped temperature: Frozen

Shelf life: 547 days total; 219 days guaranteed when available from DOT.

Storage: Store Frozen

Usage: Heating Instructions: Tamales are precooked. FOR BEST RESULTS, STEAM FROM A REFRIGERATED STATE. Leave corn husks on during heating. Heat to an internal temperature of 160 deg. F. Caution: Do not over heat. Heating above 165 deg. F. may cause filling leakage. HEATING TIMES MAY VARY DUE TO VARIATION IN EQUIPMENT USED. Always be careful working around steam. STEAMED: Place tamales in a steamer or in a re-heating unit with husks so that tamales do not come in direct contact with the water. Steam on high heat. Frozen: 25-30 mins. Refrigerated: 15-20 minutes. MICROWAVE: Wrap tamale in a damp paper towel and place on a microwave safe plate. Frozen: Heat on High for 1 min. 50 sec. - 2 min. 10 sec. Refrigerated: Heat on High for 75-85 sec. STEAM PAN with perforated insert used when storing multiple tamales for longer periods of time: Fill 4" steam table pan with approximately 1" to 1 1/2" water and insert a 2" perforated steam tray. Place a rolled-up towel or aluminum foil at one end of pan and arrange 24 tamales on top. Place seam side down, 4 rows with 6 tamales each. Cover steam tray with aluminum foil. Place steam tray on stove top with medium flame. Once water starts to boil, reheat Frozen tamales: 25-35 minutes. Refrigerated tamales: 15-25 minutes. Transfer to preheated steam table or 205 deg. F preheated oven to hold for service. Remove corn husk prior to eating. CAUTION: Contents will be hot.

Preparation: STEAM: Heating Instructions: Tamales are precooked. FOR BEST RESULTS, STEAM FROM A REFRIGERATED STATE. Leave corn husks on during heating. Heat to an internal temperature of 160 deg. F. Caution: Do not over heat. Heating above 165 deg. F. may cause filling leakage. HEATING TIMES MAY VARY DUE TO VARIATION IN EQUIPMENT USED. Always be careful working around steam. STEAMED: Place tamales in a steamer or in a re-heating unit with husks so that tamales do not come in direct contact with the water. Steam on high heat. Frozen: 25-30 mins. Refrigerated: 15-20 minutes. MICROWAVE: Wrap tamale in a damp paper towel and place on a microwave safe plate. Frozen: Heat on High for 1 min. 50 sec. - 2 min. 10 sec. Refrigerated: Heat on High for 75-85 sec. STEAM PAN with perforated insert used when storing multiple tamales for longer periods of time: Fill 4" steam table pan with approximately 1" to 1 1/2" water and insert a 2" perforated steam tray. Place a rolled-up towel or aluminum foil at one end of pan and arrange 24 tamales on top. Place seam side down, 4 rows with 6 tamales each. Cover steam tray with aluminum foil. Place steam tray on stove top with medium flame. Once water starts to boil, reheat Frozen tamales: 25-35 minutes. Refrigerated tamales: 15-25 minutes. Transfer to preheated steam table or 205 deg. F preheated oven to hold for service. Remove corn husk prior to eating. CAUTION: Contents will be hot.

Nutrition, ingredient, allergen, pack, and image details are tied to DOT/manufacturer product data for this exact item.