Ostrich Chili-corn Tamale

Total Time: 3 hrs Preparation Time: 1 hr Cook Time: 2 hrs

Ingredients

• Servings: 8
• 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

Recipe

• 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.