Ostrich Chili-Corn Tamale

• 10 ancho chilies, peeled and seeded or 10 tablespoons dried ancho chile powder
• 1 tablespoon ground cumin
• 2 tablespoons ground coriander
• 12 tablespoon ground oregano
• 14 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 12 cups chicken stock
• salt
• lime juice
• 1 12 cups corn, puree cooked
• 8 corn husks, tied on each end

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.)
5. Add cumin, coriander, oregano and cinnamon and continue pureeing until smooth.
6. Heat oil in saucepan until very hot.
7. Add chile puree and fry 1 minute.
8. Add onion, garlic, ostrich and torn tortilla.
9. Stir well to combine.
10. Add beer and stock, bring to boil, reduce heat and simmer 2 hours.
11. Remove stew from heat and season to taste with salt and lime juice.
12. Spread 1 1/2 tablespoons corn puree on each corn husk"boat.
13. "Top with stew and serve.
14. Makes 8 servings.

chilies, ground cumin, ground coriander, ground oregano, ground cinnamon, oil, onion, garlic, ground ostrich, corn tortilla, chicken stock, salt, lime juice, corn, corn husks

Taken from www.food.com/recipe/ostrich-chili-corn-tamale-72291 (may not work)