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  Recipe Home » Poultry » Ostrich Chili-Corn Tamale (La Times)
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  Ostrich Chili-Corn Tamale (La Times)
  Category: Poultry
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 244
Ingredients:
10 Ancho chiles, peeled and seeded, or 10 tablespoons ground ancho
1 tbsp Ground cumin
2 tbsp Ground coriander
1/2 tbsp Ground oregano
1/4 tsp Ground cinnamon
2 tbsp Oil
1 cup Diced onion
2 tbsp Minced garlic
3 lb Ground ostrich
1 Corn tortilla, torn up
1 (12-ounce) bottle dark beer
1 1/2 cup Chicken stock
Salt
Lime juice
1 1/2 cup Corn puree, cooked
8 Corn husks, tied on each end
Instructions:
Yes, ostrich tamales. The recipe is from Randall Warder of the
Mansion on Turtle Creek in Dallas. At the restaurant Warder serves
this with pan-roasted ostrich fillets and a smoked shrimp enchilada
with a Thai sauce.

Soak chiles in bowl of hot water to cover until soft. Place chiles
and 2 tablespoons soaking liquid from chiles in blender or food
processor. Puree 1 minute. (If using ground chiles, simply mix with 2
tablespoons water.) Add cumin, coriander, oregano and cinnamon and
continue pureeing until smooth.

Heat oil in saucepan until very hot. Add chile puree and fry 1
minute. Add onion, garlic, ostrich and torn tortilla. Stir well to
combine. Add beer and stock, bring to boil, reduce heat and simmer 2
hours.

Remove stew from heat and season to taste with salt and lime juice.
Spread 1 1/2 tablespoons corn puree on each corn husk "boat." Top
with stew and serve.

Makes 8 servings.

Source: The Los Angeles Times, April 20, 1995 Submitted By MANNY
ROTHSTEIN On 12-31-95

From: Ed Karsten Date: 05-27-96
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