Ostrich Chili-Corn Tamale
10 Ancho chilies, 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
1 1/2 cups Corn puree, cooked
8 Corn husks, tied on each end
Soak chilies in bowl of hot
water to cover until soft. Place chilies and 2 tablespoons soaking liquid
from chilies in blender or food processor. Puree 1 minute. (If using
ground chilies, 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.