The Best Tamale Pie With Braised Skirt Steak, Charred Corn, and Brown Butter Cornbread Crust Recipe

Name: The Best Tamale Pie With Braised Skirt Steak, Charred Corn, and Brown Butter Cornbread Crust Recipe
Total time: 240 min
Yield: 6
Ingredients: 6 tablespoons unsalted butter; 2 pounds skirt steak, trimmed of excess fat, cut into 2-inch rectangles; Kosher salt and freshly ground black pepper; 2 whole sweet dried chiles like Costeño, New Mexico, or Choricero, stems and seeds removed; 2 whole rich fruity dried chiles like Ancho, Mulatto, Negro, or Pasilla, stems and seeds removed; 3 cups homemade or store-bought low-sodium chicken stock; 2 tablespoons vegetable or canola oil; 1 cup fresh corn kernels from 1 to 2 ears of corn; 1 medium onion, thinly sliced; 1 red bell pepper, stemmed, seeded, and thinly sliced; 1 poblano pepper, stemmed, seeded, and thinly sliced; 4 medium cloves garlic, thinly sliced; 1 Serrano pepper, minced; 1 tablespoon ground cumin (preferably from whole seeds); 1 teaspoon ground coriander (preferably from whole seeds); 1 teaspoon dried oregano; 1 cup pitted green olives, sliced; 1 tablespoon Worcestershire sauce; 1 tablespoon Asian fish sauce; 4 ounces grated sharp cheddar cheese (about 1 cup); 3 scallions, thinly sliced; 1/2 cup fresh cilantro leaves and fine stems, minced; For the Brown Butter Cornbread Crust:; 1 cup (about 5 ounces) fine yellow cornmeal; 1 cup (about 5 ounces) all-purpose flour; 4 tablespoons sugar; 2 teaspoons baking powder; 1/4 teaspoon baking soda; 2 eggs; 6 ounces (about 3/4 cup) sour cream