| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Mexican |
Poultry, Mexican |
8 |
Servings |
INGREDIENTS
| 10 |
|
Ancho chiles, peeled and seeded, or 10 tablespoons ground ancho |
| 1 |
tb |
Ground cumin |
| 2 |
tb |
Ground coriander |
| 1/2 |
tb |
Ground oregano |
| 1/4 |
ts |
Ground cinnamon |
| 2 |
tb |
Oil |
| 1 |
c |
Diced onion |
| 2 |
tb |
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
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