Title: Ostrich Chili-Corn Tamale (La Times)
Categories: Poultry, Mexican
Yield: 8 Servings

10 Ancho chiles, peeled and
- seeded, or 10 tablespoons
- ground ancho
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

From: Ed Karsten Date: 05-27-96

Posted to MM-Recipes Digest V3 #276

Date: Tue, 8 Oct 1996 18:38:37 -0400

From: BobbieB1@aol.com