Smoked Brisket Tamale Pie Recipe :: The Meatwave

Ingredients

• For the Filling
• 2 dried New Mexican chili peppers, stemmed and seeded
• 1 dried ancho chili peppers, stemmed and seeded
• 1 dried guajillo chili peppers, stemmed and seeded
• 1 quart boiling water
• 2 tablespoons canola oil
• 1 medium white onion, thinly sliced
• 1 red bell pepper, stemmed, seeded, and thinly sliced
• 1 poblano pepper, stemmed, seeded, and thinly sliced
• 1 cup corn kernels, defrosted if frozen
• 2 tablespoons finely minced jalapeño pepper (about 1 medium)
• 1 tablespoon finely minced fresh garlic (about 3 medium cloves)
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano, preferably Mexican
• 1 teaspoon ground coriander
• 3 cups homemade or store-bought low-sodium chicken stock
• 1 tablespoon tomato paste
• 4 ounces grated sharp cheddar cheese (about 1 cup)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Asian fish sauce
• 3 whole scallions, thinly sliced
• 1/4 cup roughly minced fresh cilantro leaves
• 1 tablespoon freshly squeezed lime juice
• Masa harina, as needed
• Kosher salt
• For the Cornbread Crust
• 1 cup yellow cornmeal
• 1 cup all purpose flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon Kosher salt
• 1/2 teaspoon baking soda
• 3/4 cup sour cream
• 1/2 cup buttermilk
• 2 large eggs
• 3 tablespoons melted butter, cooled slightly