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| 10 | Ancho peppers |
| 5 | cloves garlic |
| 2 | tomatoes |
| 2 Esslöffel | olive oil |
| 1 1/2 Tasse | onions chopped |
| 1/2 Tasse | carrots chopped |
| 1 | Jalapeno, ; seeded and chopped |
| 1 | Whole ear of corn, cut crosswise into; 4 to 5 rounds crosswise into; 4 to 5 rounds crosswise into; 4 to 5 rounds crosswise into; 4 to 5 rounds crosswise into; 4 to 5 rounds |
| 2 | Corn tortillas, ; cut into 1/2-inch strips |
| 1/2 Bund | Cilantro, ; tied together |
| 1 1/2 Tasse | Vegetable or chicken stock; or broth |
| | Juice of 3 limes |
| | salt |
| | maple syrup |
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Seed Ancho peppers, soak in hot water until soft, then puree in a food processor or blender. Roast garlic and tomatoes in a 350 degree oven until softened and darkened in spots. Heat oil in a medium saucepan and saute onions until golden. Add carrots and saute until tender, about 4 minutes. Add roasted garlic and tomatoes, jalapeno, corn, tortilla strips, cilantro and Ancho puree. Bring to a boil and simmer for 5 minutes. Remove and discard corn and cilantro. Strain sauce. Add lime juice, and season to taste with salt and maple syru
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