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Chicos Dried Corn Stew

Mexican.Chef's picture
  Dried corn 1 Cup (16 tbs)
  Vegetable oil 2 Teaspoon
  Onion 1 Large, diced
  Garlic 1 Clove (5 gm), minced
  Salt To Taste
  Red chili sauce 1⁄4 Cup (4 tbs) (Basic Sauce)
  Flour tortillas 6

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.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1363 Calories from Fat 430

% Daily Value*

Total Fat 50 g76.3%

Saturated Fat 9 g45%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2798 mg116.6%

Total Carbohydrates 211 g70.3%

Dietary Fiber 22.6 g90.3%

Sugars 18.6 g

Protein 28 g56.4%

Vitamin A 4.9% Vitamin C 41.1%

Calcium 8.9% Iron 46.7%

*Based on a 2000 Calorie diet

Chicos Dried Corn Stew Recipe