Two versions of tamale pie: the ultimate with braised beef and brown butter, and a quick and easy 45-minute version.
I think so, brain, but it makes sense, given we're both parts of the same organ and all.
We start by preheating the oven and browning the butter for the cornbread crust. As soon as the butter is out of the pan, I add my ground beef to the same pan without wiping it out .. It's faster and easier than trying to do it 100% with a spoon. The last three ingredients are perhaps the most essential: Cilantro and scallions add a touch of brightness to an otherwise extremely rich and savory dish. Cheddar cheese appears in many, many recipes , and while some recipes have you add it as a layer between the filling and the crust, or perhaps as a sprinkle onof the crust during the last few minutes of baking, I like to take the approach they use in the America's Test Kitchen version: stirring the cheese right into the filling.
This is the reason why I prefer fresh corn here: I want to cook it until it's deeply charred, giving it a smoky, caramelized flavor. Frozen corn is simply too mushy and wet to brown effectively.While those vegetables soften, I grind up my cumin, coriander, and dried oregano on a mortar and pestle, then add them to the pot to toast along with my sliced garlic and Serrano pepper.
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