| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Mexican |
Dujour10 |
1 |
servings |
INGREDIENTS
| 4 |
|
Corn |
| 5 |
|
Ancho chilies stems removed & seeded |
| 2 |
ts |
Ground cumin |
| 1 |
ts |
Ground coriander |
| 1 |
ts |
Ground mexican oregano |
| 2 |
tb |
Corn oil |
| 1 |
lg |
Onion; finely diced |
| 4 |
|
Garlic clove minced |
| 12 |
oz |
Mexican beer |
| 3/4 |
c |
Chicken stock |
|
|
Salt |
|
|
Lime juice |
INSTRUCTIONS
Recipe by: CHEF DU JOUR DEAN FEARING SHOW #DJ9065 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.
Soak chilies in hot water to cover until soft. Drain, reserving
soaking liq chilies, cumin, coriander, oregano and tortillas. Blend,
adding just enough
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
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
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