Shanna's Ostrich Corn Tamales
10 x Ancho chiles, peeled and seeded, or 10 Tbsp ground ancho
1 tbl Ground cumin
2 tbl Ground coriander
1/2 tbl Ground oregano
1/4 tsp Ground cinnamon
2 tbl Oil
1 cup Diced onion
2 tbl Minced garlic
3 lb Ground ostrich
1 x Corn tortilla, torn up
1 x (12-ounce) bottle dark beer
1 1/2 cup Chicken stock
Salt
Lime juice
1 1/2 cup Corn puree, cooked
8 x Corn husks, tied on each end
Method :
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 Tbsp water Add cumin,
coriander, oregano and cinnamon and continue pureeing until smooth. Heat oil in
pan 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