Ostrich chili corn tamale
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10.00 | Ancho chiles, peeled and seeded, or 10 tablespoons ground ancho | |
| 1.00 | tablespoon | Ground cumin |
| 2.00 | tablespoon | Ground coriander |
| ½ | tablespoon | Ground oregano |
| ¼ | teaspoon | Ground cinnamon |
| 2.00 | tablespoon | Oil |
| 1.00 | cup | Diced onion |
| 2.00 | tablespoon | Minced garlic |
| 3.00 | pounds | Ground ostrich |
| 1.00 | Corn tortilla, torn up | |
| 1.00 | (12-ounce) bottle dark beer | |
| 1½ | cup | Chicken stock |
| Salt | ||
| Lime juice | ||
| 1½ | cup | Corn puree, cooked |
| 8.00 | Corn husks, tied on each end | |
Directions
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 1½ 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