Mexican Corn Tamale Casserole with Beef and Pork

Ingredients:

• 1 tbsp. vegetable oil
• 450 g of minced pork
• 700 g of ground beef
• 1 finely chopped onion
• 4 finely chopped garlic cloves
• 2 tablespoons finely chopped smoked jalapeño peppers with sauce
• 1 tbsp. ground cumin
• 1 tbsp coriander
• 2 tsp cocoa powder
• 1/4 tsp ground cinnamon
• 1/4 cup tomato paste
• 1 bottle (340 ml) Mexican beer
• 1 cup beef broth
• 1.5 cups chicken broth or water
• 1.5 cups of milk
• 1 cup instant corn grits
• 2 tbsp (30 g) butter
• 1 tbsp. honey
• 1.5 tbsp. grated Cheddar cheese

Preparation:

1. Heat 1 tablespoon of oil in a large skillet over high heat, add the ground pork and beef, and sauté. Add the onion, garlic, jalapeño pepper with the sauce, cumin, coriander, cocoa powder, cinnamon, salt, and pepper. Cook for 5 minutes until the onion is soft. Stir in the tomato paste and cook for another minute. Add the beer and scrape up any browned bits from the bottom of the pan. Add 1 cup of beef broth and bring to a simmer. Cool completely and refrigerate until ready to serve.
2. The night you'd like to serve the tamales, reheat the prepared filling in a skillet over medium heat while you prepare the cornmeal. Preheat the oven to high heat. Bring the chicken broth and milk to a boil, then add the cornmeal and cook for about 3 minutes. The cornmeal should be very thick.
3. Toss it with butter and honey, season with salt and coarse black pepper. Spread the porridge in an even layer over the meat filling. Sprinkle with cheese and grill the tamales until golden brown.