Corn Stuffed Chiles
Ingredients
- 1/2 chicken stock
- 2 corn kernels
- 1 heavy cream
- 2 unsalted butter
- 2 white onions, diced
- 2 garlic, minced
- 1/2 poblano chiles, seeded, roasted, and diced
- Salt and freshly ground black pepper, to taste
- 1/4 cilantro, chopped
- Oil, for the baking dish
- 2 water
- 1 sherry vinegar
- 1/2 piloncillo, chopped
- 1 salt
- 20 medium-sized ancho chiles
- One 16-ounce bag baby spinach leaves, washed and spun dry
- 3 red onions, sliced into ½-inch-thick rounds, grilled or broiled until black on each side, turning once
- Juice of ½ lime
- Cilantro, julienned, for garnish
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