| 2 | | Cooked chickens - breast and leg meat (retain bones - meat used for garnish) |
| 4 | | Ears of corn with husk on |
| 3 | tb | Canola oil |
| 1 | lg | Carrot - peeled and chopped |
| 2 | sm | Onions - peeled and chopped |
| 2 | | Stalks of celery - chopped |
| 6 | | Cloves of gralis - peeled and chopped |
| 2 | | Bay leaves |
| 1 | ts | Black peppercorns |
| 1 | ts | White peppercorns |
| 1 | ts | Coriander seeds |
| 1 | ts | Cumin seeds |
| 12 | oz | Mexican beer |
| 12 | c | Chicken stock (or broth) |
| 1 | lg | Red bell pepper |
| 1 | lg | Yellow bell pepper |
| 1 | lg | Poblano pepper |
| 8 | oz | Masa |
| 6 | oz | Jalapeno jack cheese |
| 2 | ts | Cornstarch |
| 2 | ts | Water |
| 2 | c | Heavy cream |
| 2 | | Fresh limes, juice of |
| | Cayenne pepper to taste |
| | Black pepper to tast |
| | Salt to taste |
| 1 | bn | Cilantro (optional) |
| | GARNISH |
| 3/4 | c | Cooked black beans |
| | Corn, blue and ancho tortillas |
| | Chicken (from above) |
| | Roasted corn cornels (from above) |
| | Chopped scallions |
| | Red, yellow, and poblano pepers diced (from above) |
