Cornbread Tamale Pie

• peanut oil2 tbsp sunflower or tbsp
• beef mince↗900g g
• chorizo↗200g g

  sliced

• onion↗2

  coarsely sliced

• red pepper↗2

  halved, seeded and sliced

• chili↗2

  seedless, finely chopped

• garlic cloves↗3

  grated

• cumin1 tbsp tbsp
• ground cinnamon↗½ tsp tsp
• canned diced tomatoes400g can g
• black beans↗400g can g

  drained

• broth↗500ml beef or ml
• tomato paste2 tbsp tbsp
• dark soft brown sugar↗2 tsp tsp
• lime↗½

  juiced

• коріандр10g

  грубо нарізаний

• соус Buffalo↗1-2 tsp

  або інший гострий соус за смаком

• кукурудзяна крупа↗150g

  або полента

• звичайне борошно↗130g
• світлий м'який коричневий цукор↗2 tbsp
• зелені чилі↗3

  розрізані навпіл, без насіння та тонко нарізані

• зелена цибуля↗3

  обрізана та нарізана

• коріандр3 tbsp finely chopped
• молоко↗155ml
• масло↗45g

  розтоплене та охолоджене

• яйця↗2 large

  легко збиті

• солодка кукурудза↗100g
• достарілий чеддер↗115g

  тертий

• авокадо↗2 ripe

  без кісточки, очищене, розрізане навпіл та нарізане

• лайм↗1

  вичавлений сік

• коріандр15g

  листя зібране

• сметана↗

  або грецький йогурт

Step-by-step instructions

1. 1

   Heat the oil in a pot over medium‑high heat and brown the beef mince until golden – you may need to do this in batches. Transfer the browned mince to a bowl using a slotted spoon. Add the chorizo to the pan and fry it for a few minutes, then transfer it to the bowl with the mince.

2. 2

   Add the onion and pepper to the pan and sauté over medium heat until the onion turns golden and the pepper softens, about 15 minutes. Add the chilies, garlic, cumin and cinnamon and cook for a few more minutes.

3. 3

   Return the beef and chorizo to the pan, then add the canned tomatoes, drained black beans, broth and tomato paste. Bring to a near boil, then reduce heat to a gentle simmer. Stir in the sugar, lime juice and some seasoning. Cover partially, leaving a small vent on one side for steam, and cook for 50 minutes, stirring occasionally. In the last 10 minutes add coriander, Buffalo sauce and more seasoning. The chili should be thick but not dry – if it becomes too dry, add a little water. Transfer to a pie dish of about 1.5 L capacity or a deep baking dish. Preheat the oven to 200 °C/180 °C with convection/gas 6.

4. 4

   To make the corn crust, combine cornmeal (or polenta), flour, a pinch of salt, sugar, chili, green onion and coriander. In a jug, mix milk, melted cooled butter and eggs. Pour the wet ingredients into the dry ones, then add sweet corn and grated cheddar. Stir just until combined, avoiding over‑mixing, and spoon portions onto the surface of the chili. At this stage the pie can be frozen. First let it cool completely, then wrap it in a layer of parchment paper and a double layer of foil. It will keep in the freezer for up to two months.

5. 5

   Bake for 25 minutes, until a skewer inserted into the cornbread (carefully, not reaching the chili) comes out clean. To bake a frozen pie, preheat the oven to 200 °C/180 °C with convection/gas 6. Unwrap the pie and bake for 1 hour to 1 hour 10 minutes, or until the filling is very hot and the top is browned. If the top darkens too much, cover with foil.

6. 6

   When you are almost ready to serve, place the avocado in a serving bowl, squeeze in lime juice, add coriander leaves and gently mix. Serve alongside the pie, adding sour cream or Greek yogurt to taste.