Tamale Pie

Ingredients:

Filling

• 0.7 kg of minced pork
• 450 g raw Mexican chorizo ​​sausage, casings removed
• 3 poblano peppers
• 3 tablespoons of vegetable oil
• 1 white onion, diced
• 3 cloves garlic, finely chopped
• 1 tbsp chili powder
• 1.5 - 2 tsp chipotle chili powder
• 0.5 tsp ground cinnamon
• 1/4 tsp ground cloves
• 2 x 425g cans of chopped tomatoes
• 2 cups frozen corn kernels
• 1 teaspoon Worcestershire sauce
• 3/4 cup chopped fresh cilantro

Topping

• 1 and 1/4 cups yellow cornmeal
• 3/4 cup premium flour
• 1 tbsp. sugar
• 1.5 tsp baking powder
• 3/4 tsp baking soda
• 6 tablespoons unsalted butter, melted
• 1 cup of sour milk or kefir
• 2 large eggs, lightly beaten
• 1.5 cups grated sharp cheddar (about 170 g)

Preparation:

1. Prepare the fillingGrill the poblano peppers directly over a gas burner or under the broiler in the oven, turning with tongs, until charred on all sides, about 10 minutes. Transfer to a bowl, cover with a plate, and set aside until cool enough to handle, about 10 minutes. Scrape off any charred skin, then chop the peppers, removing the stems and seeds; set aside.
2. In a large saucepan, heat 2 tablespoons vegetable oil over medium-high heat. Add the ground pork, chorizo, and 3/4 teaspoon coarse salt and cook, stirring and breaking up the ground pork with a wooden spoon, for about 8 minutes; transfer to a bowl.
3. In the same pot, heat the remaining 1 tablespoon vegetable oil over medium-high heat. Add the onion, garlic, and 1/2 teaspoon coarse salt and cook, stirring occasionally, until softened, about 5 minutes. Add the chili powder, chipotle powder, cinnamon, and cloves and cook, stirring, until the spices are toasted, 1 minute. Return the meat to the pot and add the tomatoes, corn, Worcestershire sauce, and roasted poblano peppers. Bring to a boil, then reduce the heat to medium-low and simmer for 10 minutes; season with salt and stir in the cilantro. Pour the mixture into a 3-quart casserole dish.
4. Preheat oven to 190°C.
5. Prepare the toppingIn a bowl, whisk together the cornflour, wheat flour, sugar, baking powder, baking soda, and 1/2 teaspoon coarse salt. In another bowl, whisk together the melted butter, sour milk, and eggs. Combine the dry ingredients with the wet ingredients and knead into a dough; fold in the cheese.
6. Spoon the batter over the filling and use the back of a spoon to spread it into an even layer. Bake until the filling is bubbly and the topping is golden brown, about 30 minutes. Let rest for 10 minutes and serve.