Corn Chili

Name: Corn Chili
Ingredients: 4 corn; 5 Ancho chilies stems removed & seeded; 2 teaspoons ground cumin; 1 teaspoon ground coriander; 1 teaspoon Mexican oregano Ground; 2 tablespoons corn oil; 1 onion finely diced; 4 garlic clove minced; 12 ounces Mexican beer; 1 cup chicken stock; salt; lime juice

12 ingredients

4 steps

Ingredients

4 corn
5 Ancho chilies stems removed & seeded
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon Mexican oregano Ground
2 tablespoons corn oil
1 onion finely diced
4 garlic clove minced
12 ounces Mexican beer
1 cup chicken stock
salt
lime juice

Directions

1

Cut kernels from corn cobs and set aside; you should have 2 cups of whole k of a knife, scrape down cobs to remove liquid and pulp. Reserve in a small 1/2 cup of corn puree.
2

Soak chilies in hot water to cover until soft. Drain, reserving soaking liq chilies, cumin, coriander, oregano and tortillas. Blend, adding just enough
3

Chile liquid to make a thick paste. Heat oil in a saucepan over medium-high and fry for about 3 minutes, or until it thickens. Add onion, garlic and co
4

2 minutes more. Add corn puree, beer and chicken stock. Bring to a boil, an minutes, or until mixture is thick and flavorful. Season to taste with salt