Beer-braised Brisket Pie with Tomatillo Salsa

 

Recipe for beer-braised brisket pie with tomatillo salsa.

What you will need

2 dried ancho chillies, deseeded, soaked in hot water for 30 minutes to soften (see note)

½ cup coriander stalks, coarsely chopped, leaves reserved for tomatillo salsa

6 garlic cloves, finely chopped

2 chipotle chillies in adobo (see note)

1 tbsp each ground cumin and ground coriander

1 tsp dried oregano

100 ml olive oil

1 onion, finely chopped

1.6 kg brisket, cut into 2.5cm pieces

400 gm canned chopped tomatoes

300 ml Mexican lager, such as Corona

1 tbsp malt vinegar

1 tbsp brown sugar

  Tamale crust 135 gm (2/3 cup) coarse yellow polenta

150 gm (1 cup) plain flour

1 tsp bicarbonate of soda

Pinch of sugar

200 ml well-shaken buttermilk

2 eggs, lightly beaten

55 gm butter, melted

100 gm cheddar, coarsely grated

  Tomatillo salsa 250 gm tomatillos, coarsely chopped

1 pickled japapeño, finely chopped

1 cup (loosely packed) coriander, coarsely chopped

Juice of 1 lime

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