Ostrich Chili-corn Tamale (la Times)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Mexican | Mexican, Poultry | 8 | Servings |
INGREDIENTS
| 10 | Ancho chiles, peeled and | |
| seeded or 10 tablespoons | ||
| ground ancho | ||
| 1 | T | Ground cumin |
| 2 | T | Ground coriander |
| 1/2 | T | Ground oregano |
| 1/4 | t | Ground cinnamon |
| 2 | T | Oil |
| 1 | c | Diced onion |
| 2 | T | 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 |
INSTRUCTIONS
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
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Nutrition (calculated from recipe ingredients)
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Calories: 391
Calories From Fat: 84
Total Fat: 9.4g
Cholesterol: 128.1mg
Sodium: 345.7mg
Potassium: 682.6mg
Carbohydrates: 30.9g
Fiber: 1.6g
Sugar: 1.7g
Protein: 40.3g