Ostrich Chili-Corn Tamale (La Times)
| Yield: | 8 Servings |
| Categories: | Poultry, Mexican |
| 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 |
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