True Grit: Skillet Ancho Tamale Pie

Servings : 8 - 10

Ingredients:

1 tablespoon olive oil

1 pound beef stew meat, cut into bite-sized cubes

1 cup yellow onions, diced

2 tablespoons garlic, minced

1 to 2 small jalapenos, seeded and minced

2 cups Roma tomatoes or canned fire-roasted tomatoes, diced

1 can black, red or pinto beans, drained and rinsed

2/3 cup beef stock

3 tablespoons ancho chili powder (Note: Do not substitute with "regular" chile powder, try New Mexico or guajillo chili powder - this is for flavor, not heat)

1 tablespoon ground cumin

1 tablespoon ground coriander

1 tablespoon fresh or dried oregano

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1/2 cup cilantro, chopped

2 cups Cheddar cheese, shredded

For Cornbread Topping:

3/4 cup unbleached all-purpose flour

3/4 cup yellow cornmeal

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup buttermilk

1 large egg

3 teaspoons honey

3 tablespoons butter, melted

1/2 cup corn kernels, fresh or frozen and thawed

2 scallions, trimmed and thinly sliced into rings

Sour cream for serving, optional

In an 11- to 12-inch oven-proof skillet (2 to 3 in. deep, 2 1/2- to 3-quart capacity) , heat the olive oil and brown meat. Remove meat with slotted spoon and hold. Add the onion, garlic, and jalapeno and saute for about 10 minutes until softened - do not let brown. Add tomatoes, beans, stock, spices, and cilantro. Raise temperature and simmer for 20 minutes to thicken somewhat.

Return meat and stir to combine. Meanwhile, preheat over to 425*F.

For the cornbread topping: While meat mixture is cooking, whisk buttermilk and egg together in a medium-sized bowl. In a large mixing bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt in a large bowl. Then fold the two mixtures together. Finally, fold in the melted honey butter, scallions and corn kernels.

Sprinkle cheese over the meat mixture in an even layer. Then first, spoon cornbread batter over the cheese, then spread with spatula evenly. Place the skillet in the oven and bake until cornbread is done (inserted wooden toothpick in center just above the cheese layer should come up clean) - about 10 to 15 minutes.

Serve hot and pass around the sour cream, if using.

Found at: http://yourlife.usatoday.com/fitness-food/recipes/recipe/2011/02/oscar-party-recipe-true-grit-skillet-ancho-tamale-pie-/144177/1

All original content © Copyright 2010-11 by Ron Deutsch. Permission required for any republishing.