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Title: Ostrich Chili-Corn Tamale (La Times)
Categories: Poultry Mexican Game
Yield: 8 Servings
| 10 | Ancho chiles, peeled and seeded, or 10 tablespoons ground | |
| 1 | tb | Ground cumin |
| 2 | tb | Ground coriander |
| 1/2 | tb | Ground oregano |
| 1/4 | ts | Ground cinnamon |
| 2 | tb | Oil |
| 1 | c | Diced onion |
| 2 | tb | Minced garlic |
| 3 | lb | Ground ostrich |
| 1 | Corn tortilla, torn up | |
| 1 | (12-ounce) bottle dark beer | |
| 1 1/2 | c | Chicken stock |
| Salt | ||
| Lime juice | ||
| 1 1/2 | c | Corn puree, cooked |
| 8 | 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 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
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