Yield: 8 Servings
|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|
|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|
|1½ cup||Corn puree, cooked|
|8.00||Corn husks, tied on each end|
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