Corn Chili

Photo: flickr user thebittenword.com

Ingredients

4 Corn

5 Ancho chilies stems removed & seeded

2 teaspoons Ground cumin

1 teaspoon Ground coriander

1 teaspoon Ground mexican oregano

2 tablespoons Corn oil

1 lrg Onion, finely diced

4 Garlic clove minced

12 ounces Mexican beer

cup Chicken stock

Salt

Lime juice

Preparation

Cut kernels from corn cobs and set aside; you should have 2 cups of whole k of a knife, scrape down cobs to remove liquid and pulp. Reserve in a small 1/2 cup of corn puree.

Soak chilies in hot water to cover until soft. Drain, reserving soaking liq chilies, cumin, coriander, oregano and tortillas. Blend, adding just enough

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

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