PorVida's Esquites: Mexican Street Corn in a Cup - Look Local - Celebrating Community

Ingredients

• ½ spanish onion, roughly chopped
• 2 cloves garlic, crushed
• 6 chile guajillo, stemmed and seeded
• 6 chile pasilla, stemmed and seeded
• 2 lbs tomatoes, halved
• 1 tsp dried tarragon
• 1 tbsp dried oregano
• 2 tsp cumin
• 1 pce Mexican cinnamon
• 2 tbsp vinegar
• ½ litre water
• ½ kg corn kernels (fresh if in season or frozen)
• ½ onion, finely diced
• 2 chile morita (can omit if not available)
• 2 cloves garlic, thinly sliced
• ¼ cup adobo sauce