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Ostrich Chili-Corn Tamale (La Times)

Ostrich Chili-Corn Tamale (La Times) is built on Ground Cinnamon, Oil, Onion, Garlic, and Chicken Stock. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1/4 tsp
• 2 tbsp
• 1 cup
• 2 tbsp
• 1 1/2 cup

Method (preview)

1. 1

   Soak chiles in bowl of hot water to cover until soft.

2. 2

   Place chiles and 2 tablespoons soaking liquid from chiles in blender or food processor.

3. 3

   Puree 1 minute. (If using ground chiles, simply mix with 2 tablespoons water.) Add cumin, coriander, oregano and cinnamon and continue pureeing until smooth.

4. 4

   Heat oil in saucepan until very hot.

5. 5

   Add chile puree and fry 1 minute.

6. 6

   Add onion, garlic, ostrich and torn tortilla.

7. 7

   Stir well to combine.

8. 8

   Add beer and stock, bring to boil, reduce heat and simmer 2 hours.

9. 9

   Remove stew from heat and season to taste with salt and lime juice.

10. 10

    Spread 1 1/2 tablespoons corn puree on each corn husk “boat.” Top with stew and serve.