Total Time
3hrs
Prep 1 hr
Cook 2 hrs

Ingredients Nutrition

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.

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