Ostrich chili-corn tamale (la times)

8 servings

Ingredients

Quantity Ingredient
10 Ancho chiles, peeled and seeded, or 10 tablespoons ground ancho
1 tablespoon Ground cumin
2 tablespoons Ground coriander
½ tablespoon Ground oregano
¼ teaspoon Ground cinnamon
2 tablespoons Oil
1 cup Diced onion
2 tablespoons Minced garlic
3 pounds Ground ostrich
1 Corn tortilla, torn up
1 (12-ounce) bottle dark beer
1½ cup Chicken stock
Salt
Lime juice
1½ cup Corn puree, cooked
8 Corn husks, tied on each end
Formatted by Manny Rothstein

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.

Each serving contains about: 298 calories; 291 mg sodium; 110 mg cholesterol; 9 grams fat; 17 grams carbohydrates; 38 grams protein; 1⅒ grams fiber.

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

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