Ingredients
- 5 ancho chilies
- 4 plump ears of corn
- 4 garlic clove (minced)
- 2 kernels (whole)
- 1 onion
- 1 salt lime juice
- 1 soak chilies in water to cover until sof drain (hot)
- 12 ounce bottle mexican beer
- 3/4 cup chicken stock
- 1/2 cup corn puree
- 2 tablespoons corn oil
- 2 teaspoons cumin (ground)
- 1 teaspoon coriander (ground)
- 1 teaspoon mexican oregano (ground)
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
