Ostrich Chili-Corn Tamale

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

Soak chiles in bowl of hot water to cover until soft. Place chiles and 2 tablespoons soaking liquid from chiles in blender or food processor. Puree 1 minute. (If using ground chiles, simply mix with 2 tablespoons water.) Add cumin, coriander, oregano and cinnamon and continue pureeing until smooth.

Heat oil in saucepan until very hot. Add chile puree and fry 1 minute. Add onion, garlic, ostrich and torn tortilla. Stir well to combine. Add beer and stock, bring to boil, reduce heat and simmer 2 hours.

Remove stew from heat and season to taste with salt and lime juice. Spread 1 1/2 tablespoons corn puree on each corn husk "boat." Top with stew and serve.

Makes 8 servings.

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