Corn chili
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | plump ears of corn | |
| 5 | Ancho chilies, -- stems | |
| 4 | garlic clove minced | |
| Date: 09/26/96 | ||
Directions
: removed, seeded
2 ts ground cumin
1 ts ground coriander
1 ts ground Mexican oregano
2 TB corn oil
1 lg onion, finely diced
12 oz bottle Mexican beer
¾ c chicken stock
: Salt
: Lime juice
Cut kernels from corn cobs and set aside; you should have 2 cups of whole kernels. With the back of a knife, scrape down cobs to remove liquid and pulp. Reserve in a small bowl; you should have a ½ cup of corn puree.
Soak chilies in hot water to cover until soft. Drain, reserving soaking liquid. In a blender combine chilies, cumin, coriander, oregano and tortillas. Blend, adding just enough reserved 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
Recipe By :CHEF DU JOUR DEAN FEARING SHOW #DJ9065