Beer-Braised Brisket Pie with Tomatillo Salsa

Ingredients

• 2 dried ancho chillies, deseeded, soaked in hot water for 30 minutes to soften (see note)
• ½ cup coriander stalks, coarsely chopped, leaves reserved for tomatillo salsa
• 6 garlic cloves, finely chopped
• 2 chipotle chillies in adobo (see note)
• 1 tbsp each ground cumin and ground coriander
• 1 tsp dried oregano
• 100 ml olive oil
• 1 onion, finely chopped
• 1.6 kg brisket, cut into 2.5cm pieces
• 400 gm canned chopped tomatoes
• 300 ml Mexican lager, such as Corona
• 1 tbsp malt vinegar
• 1 tbsp brown sugar
• Tamale crust
• 135 gm (2/3 cup) coarse yellow polenta
• 150 gm (1 cup) plain flour
• 1 tsp bicarbonate of soda
• Pinch of sugar
• 200 ml well-shaken buttermilk
• 2 eggs, lightly beaten
• 55 gm butter, melted
• 100 gm cheddar, coarsely grated
• Tomatillo salsa
• 250 gm tomatillos, coarsely chopped
• 1 pickled japapeño, finely chopped
• 1 cup (loosely packed) coriander, coarsely chopped
• Juice of 1 lime