Ostrich Chili-Corn Tamale (La Times)

1 chef marked this Ostrich Chili-Corn Tamale (La Times) recipe as Favorite
Recipe look good to you?     

Ostrich Chili-Corn Tamale (La Times) Ingredients

10 Ancho chiles, peeled and	3 lb Ground ostrich
1 tb Ground cumin	1 Corn tortilla, torn up
2 tb Ground coriander	1 (12-ounce) bottle dark beer
1/2 tb Ground oregano	1 1/2 c Chicken stock
1/4 ts Ground cinnamon	Salt
2 tb Oil	Lime juice
1 c Diced onion	1 1/2 c Corn puree, cooked
2 tb Minced garlic	8 Corn husks, tied on each end

Instructions for Ostrich Chili-Corn Tamale (La Times)

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 Posted to MM-Recipes Digest V3 #276 Date: Tue, 8 Oct 1996 18:38:37 -0400 From: BobbieB1@aol.com

Main Ingredient: ChickenCuisine: Mexican

More like this...

Green Chili Shrimp and Corn Tamales Part 2 of 3 - Tamale

Green Chili Sauce W Fresh Corn Tamales

Green Chili Shrimp and Corn Tamales Part 1 of 3 - Salsa

Green Chili Shrimp and Corn Tamales Part 3 of 3 - Shrimp