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Servings: 1


Cost per recipe $3.65 view details
  • 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 Salt Lime juice


  1. 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.
  2. Soak chilies in warm water to cover till soft. Drain, reserving soaking liq chilies, cumin, coriander, oregano and tortillas. Blend, adding just sufficient
  3. 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
  4. 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 650g
Calories 594  
Calories from Fat 267 45%
Total Fat 30.36g 38%
Saturated Fat 3.95g 16%
Trans Fat 0.08g  
Cholesterol 0mg 0%
Sodium 48mg 2%
Potassium 809mg 23%
Total Carbs 56.8g 15%
Dietary Fiber 8.0g 27%
Sugars 10.17g 7%
Protein 9.06g 14%
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