The Best Tamale Pie With Braised Skirt Steak, Charred Corn, and Brown Butter Cornbread Crust Recipe

Name: The Best Tamale Pie With Braised Skirt Steak, Charred Corn, and Brown Butter Cornbread Crust Recipe
Total time: 220 min
Ingredients: 6 tablespoons unsalted butter; 2 pounds skirt steak, trimmed of excess fat, cut into 2-inch rectangles; Kosher salt; freshly ground black pepper; 2 whole sweet dried chiles like Costeño, New Mexico, or Choricero, stems and seeds removed; 2 whole rich fruity dried chiles like Ancho, Mulatto, Negro, or Pasilla, stems and seeds removed; 3 cups homemade or store-bought low-sodium chicken stock; 2 tablespoons vegetable or canola oil; 1 cup fresh corn kernels from 1 to 2 ears of corn; 1 medium onion, thinly sliced; 1 red bell pepper, stemmed, seeded, and thinly sliced; 1 poblano pepper, stemmed, seeded, and thinly sliced; 4 medium cloves garlic, thinly sliced; 1 Serrano pepper, minced; 1 tablespoon ground cumin (preferably from whole seeds); 1 teaspoon ground coriander (preferably from whole seeds); 1 teaspoon dried oregano; 1 cup pitted green olives, sliced; 1 tablespoon Worcestershire sauce; 1 tablespoon Asian fish sauce; 4 ounces grated sharp cheddar cheese (about 1 cup); 3 scallions, thinly sliced; 1/2 cup fresh cilantro leaves and fine stems, minced; 1 cup (about 5 ounces) fine yellow cornmeal; 1 cup (about 5 ounces) all-purpose flour; 4 tablespoons sugar; 2 teaspoons baking powder; 1/4 teaspoon baking soda; 2 eggs; 6 ounces (about 3/4 cup) sour cream

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This tamale pie uses tender, slow-cooked, shredded skirt steak flavored with layers and layers of aromatics and vegetables for a rich, complex, chili-based stew topped with corn bread flavored with...

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Ingredients

6 tablespoons unsalted butter
2 pounds skirt steak, trimmed of excess fat, cut into 2-inch rectangles
Kosher salt
freshly ground black pepper
2 whole sweet dried chiles like Costeño, New Mexico, or Choricero, stems and seeds removed
2 whole rich fruity dried chiles like Ancho, Mulatto, Negro, or Pasilla, stems and seeds removed
3 cups homemade or store-bought low-sodium chicken stock
2 tablespoons vegetable or canola oil
1 cup fresh corn kernels from 1 to 2 ears of corn
1 medium onion, thinly sliced
1 red bell pepper, stemmed, seeded, and thinly sliced
1 poblano pepper, stemmed, seeded, and thinly sliced
4 medium cloves garlic, thinly sliced
1 Serrano pepper, minced
1 tablespoon ground cumin (preferably from whole seeds)
1 teaspoon ground coriander (preferably from whole seeds)
1 teaspoon dried oregano
1 cup pitted green olives, sliced
1 tablespoon Worcestershire sauce
1 tablespoon Asian fish sauce
4 ounces grated sharp cheddar cheese (about 1 cup)
3 scallions, thinly sliced
1/2 cup fresh cilantro leaves and fine stems, minced
1 cup (about 5 ounces) fine yellow cornmeal
1 cup (about 5 ounces) all-purpose flour
4 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
2 eggs
6 ounces (about 3/4 cup) sour cream
4 ounces (about 1/4 cup) cultured buttermilk
Sour cream, for serving