Blue Corn Posole

Start by soaking the corn. Throw them into a large bowl, cover with water and soak overnight.

The next day, midday, boil the posole in salted water for about 2 hours.

Sprinkle both sides with salt and pepper. Heat the oil in a medium skillet over medium-high. Add the cubed steak and sear on both sides for 1 minute each. You just want to get a nice browning on the meat, not cook it all the way through. Remove from heat.

Add the browned meat, garlic, cayenne and Mexican oregano to the pot. Cover and simmer 1 more hour.

Stir it occasionally, to make sure the posole is softening.

Serve in bowls garnished with cilantro leaves and a spritz of lime.