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

seriouseats.com

Bravo Alpha

6 tablespoons unsalted butter

2 pounds skirt steak, trimmed of excess fat, cut into 2-inch rectangles

Kosher salt and freshly ground black pepper

2 whole sweet dried chilies like Costeño, New Mexico, or Choricero, stems and seeds removed

2 whole rich fruity dried chilies 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

½ cup fresh cilantro leaves and fine stems, minced

subheading: For the Brown Butter Cornbread Crust:

1 cup (about 5 ounces) fine yellow cornmeal

1 cup (about 5 ounces) all-purpose flour

4 tablespoons sugar

2 teaspoons baking powder

¼ teaspoon baking soda

2 eggs

6 ounces (about ¾ cup) sour cream

4 ounces (about ¼ cup) cultured buttermilk

Sour cream, for serving

Directions at seriouseats.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer