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Add a photoServings: 1
Ingredients
- 4 x Corn
- 5 x Ancho chilies stems removed & seeded
- 2 tsp Grnd cumin
- 1 tsp Grnd coriander
- 1 tsp Grnd mexican oregano
- 2 Tbsp. Corn oil
- 1 lrg Onion, finely diced
- 4 x Garlic clove chopped
- 12 ounce Mexican beer
- 3/4 c. Chicken stock
- Â Â Salt
- Â Â Lime juice
Directions
- Cut kernels fromcorn cobs and set aside; you should have 2 c. of whole k of a knife, scrape down cobs to remove liquid and pulp. Reserve in a small 1/2 c. of corn puree.
- Soak chilies in warm water to cover till soft. Drain, reserving soaking liq chilies, cumin, coriander, oregano and tortillas. Blend, adding just sufficient
- chile liquid to make a thick paste. Heat oil in a saucepan over medium-high and fry for about 3 min, or possibly till it thickens. Add in onion, garlic and co
- 2 min more. Add in corn puree, beer and chicken stock. Bring to a boil, an min, or possibly till mix is thick and flavorful. Season to taste with salt
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 871g | |
| Calories 618 | |
| Calories from Fat 269 | 44% |
| Total Fat 30.56g | 38% |
| Saturated Fat 4.01g | 16% |
| Trans Fat 0.08g | |
| Cholesterol 0mg | 0% |
| Sodium 329mg | 14% |
| Potassium 1002mg | 29% |
| Total Carbs 61.21g | 16% |
| Dietary Fiber 8.9g | 30% |
| Sugars 10.91g | 7% |
| Protein 11.01g | 18% |
