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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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