*  Exported from  MasterCook II  *
                                    CORN CHILI
 Serving Size  :      Preparation Time :
 Categories    :New Text Import
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
 	      4  plump	       ears of 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  large onion,  finely diced				        
 	      4  garlic clove  minced					        
 	      1  12-ounce      bottle Mexican beer			        
 	  3/4  cup	     chicken stock				        
 						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
 1/2 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
 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
                     - - - - - - - - - - - - - - - - - -