Chicos Dried Corn Stew
|Dried corn||1 Cup (16 tbs)|
|Vegetable oil||2 Teaspoon|
|Onion||1 Large, diced|
|Garlic||1 Clove (5 gm), minced|
|Red chili sauce||1⁄4 Cup (4 tbs) (Basic Sauce)|
In a large saucepan or stockpot, cover the chicos with water and soak them overnight.
Bring the water and chicos to aboil, reduce the heat, and cook until the kernels start to become tender, 1 to 2 hours.
Add more water if necessary.
In a heavy skillet over medium heat, add the oil and onion and saute until golden brown, 5 to 10 minutes.
Add the garlic and cook for another minute.
Transfer the mixture to the pot with the chicos.
Add a cup of water to the skillet, raise the heat, and deglaze, scraping all the bits and pieces from the sides and bottom.
Pour the water into the chicos.
Add the oregano to the stockpot and continue to cook for another hour, or until the chicos are tender.
Add the crushed chile, add salt to taste, and simmer for 5 minutes.
To serve, ladle the chicos into bowls and accompany them with warm flour tortillas.