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Ostrich Chili-Corn Tamale poultry, tex-mex, game, australian 10 ancho chiles, peeled and ground an; cho 2 tablespoon ground coriander 1/4 teaspoon ground cinnamon 1 cup diced onion 3 lb ground ostrich 1 (12-ounce) bottle dark beer 1 salt 1 1/2 cup corn puree, cooked seeded, or 10 t; ablespoons 1 tablespoon ground cumin 1/2 tablespoon ground oregano 2 tablespoon oil 2 tablespoon minced garlic 1 corn tortilla, torn up 1 1/2 cup chicken stock 1 lime juice 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 Yield: 8 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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