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Ingredientes
- 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
Direcciones
- 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.
- Soak chilies in warm water to cover till soft. Drain, reserving soaking liq chilies, cumin, coriander, oregano and tortillas. Blend, adding just sufficient
- 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
- 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% |
