Corn Chili

Ingredients

4 plump ears of corn
5 ancho chilies
4 gr cumin
2 gr coriander
2 gr mexican oregano
30 ml corn oil
1 onion
4 garlic clove
350 ml bottle mexican beer
180 ml chicken stock
1 salt lime juice
2 kernels
75 gr corn puree
1 soak chilies in water to cover until sof drain

Instructions

chile liquid to make a thick paste. Heat oil in a saucepan over medium-high heat. Pour in chile paste and fry for about 3 minutes, or until it thickens. Add onion, garlic and corn kernels and fry

2 minutes more. Add corn puree, beer and chicken stock. Bring to a boil, and simmer for 40 minutes, or until mixture is thick and flavorful. Season to taste with salt and lime juice