Ostrich Chili-Corn Tamale

• Total Time: 3 hrs
• Prep Time: 1 hrs
• Cook Time: 2 hrs

Ingredients:

Servings: 8

• 10 ancho chilies, peeled and seeded or 10 tablespoons dried ancho chile powder
• 1 tablespoon ground cumin
• 2 tablespoons ground coriander
• ½ tablespoon ground oregano
• ¼ teaspoon ground cinnamon
• 2 tablespoons oil
• 1 cup diced onion
• 2 tablespoons minced garlic
• 3 lbs ground ostrich
• 1 corn tortilla , torn up
• 1 (12 ounce) bottle dark beer
• 1 ½ cups chicken stock
• salt
• lime juice
• 1 ½ cups corn , puree cooked
• 8 corn husks , tied on each end

Directions:

1. Soak chiles in bowl of hot water to cover until soft.
2. Place chiles and 2 tablespoons soaking liquid from chiles in blender or food processor.
3. Puree 1 minute.
4. (If using ground chiles, simply mix with 2 tablespoons water.) Add cumin, coriander, oregano and cinnamon and continue pureeing until smooth.
5. Heat oil in saucepan until very hot.
6. Add chile puree and fry 1 minute.
7. Add onion, garlic, ostrich and torn tortilla.
8. Stir well to combine.
9. Add beer and stock, bring to boil, reduce heat and simmer 2 hours.
10. Remove stew from heat and season to taste with salt and lime juice.
11. Spread 1 1/2 tablespoons corn puree on each corn husk"boat.
12. "Top with stew and serve.
13. Makes 8 servings.