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Ostrich Chili-corn Tamale (La Times)

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      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
 
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