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

Ingredients

• 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 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
• 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
• 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

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