Ostrich Chili-Corn Tamale |
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Prep Time: 60 Minutes Cook Time: 120 Minutes |
Ready In: 180 Minutes Servings: 8 |
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Ingredients:
10 ancho chilies, peeled and seeded or 10 tablespoons dried ancho chile powder |
1 tablespoon ground cumin |
2 tablespoons ground coriander |
1/2 tablespoon ground oregano |
1/4 teaspoon ground cinnamon |
2 tablespoons oil |
1 cup diced onion |
2 tablespoons minced garlic |
3 lbs ground ostrich |
1 corn tortilla, torn up |
1 (12 ounce) bottle dark beer |
1 1/2 cups chicken stock |
salt |
lime juice |
1 1/2 cups corn, puree cooked |
8 corn husks, tied on each end |
Directions:
1. Soak chiles in bowl of hot water to cover until soft.
2. Place chiles and 2 tablespoons soaking liquid from chiles in blender or food processor.
3. Puree 1 minute.
4. (If using ground chiles, simply mix with 2 tablespoons water.) Add cumin, coriander, oregano and cinnamon and continue pureeing until smooth.
5. Heat oil in saucepan until very hot.
6. Add chile puree and fry 1 minute.
7. Add onion, garlic, ostrich and torn tortilla.
8. Stir well to combine.
9. Add beer and stock, bring to boil, reduce heat and simmer 2 hours.
10. Remove stew from heat and season to taste with salt and lime juice.
11. Spread 1 1/2 tablespoons corn puree on each corn husk boat.
12. Top with stew and serve.
13. Makes 8 servings.
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