Enjoy this wonderful recipe for chili with HUERCASA Corn on the cob, which will transport you to the deepest flavors of Mexico.
INGREDIENTS
· HUERCASA Corn cob (1 package)
· Cooked red beans (1 packet)
· Chicken broth (250 ml)
· Fresh cilantro (8g)
· French onion (2 units)
· Tomato (2 units)
· Garlic clove (1 unit)
· Ground cumin (¼ teaspoon)
· Sweet paprika (¼ teaspoon)
· Ground cinnamon (¼ teaspoon)
· Curry powder (¼ teaspoon
· Celery (1 unit)
PREPARATION
Pre-heat the oven at 390ºF. In a bowl, mix the cinnamon, curry, cumin, and paprika. You already have your Mexican mix. In a baking tray, place the HUERCASA Corn cobs on two pieces of aluminum and season the cobs with the previous mixture. Add salt as you prefer. Drizzle with olive oil and massage thoroughly, wrap them and heat for 25 minutes.
Peel and finely slice the onions. Peel and slice the garlic. Cut the celery into very thin slices. Cut the tomato into fine dice. Cut the lime into two halves. Heat a little oil in a skillet over medium heat.
When the oil is hot, add the onion and celery. Sauté for 4 minutes. Add half the garlic to the pan and cook for 1 minute. Season with the rest of your Mexican mix, a little salt and pepper and cook for another minute. Add the chopped tomato and celery and stir well for a couple of minutes. Add the broth and stir everything well. Let the broth reduce a bit, for about 5-6 minutes.
Once the broth has reduced, add the cooked red beans to the pan. Chop the cilantro and add it. Squeeze half a lime and cook for 5 minutes.
Take the tray from the oven, open the papers and squeeze the other half of the lime on top.
Serve the chili on a plate and arrange the cobs on top. Now is time for you and yours to enjoy the chili!
