Lamb Tinga Tamale Pie

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 teaspoons vegetable oil
• 1 -1 1/4 lb lamb tenderloin, trimmed and sliced into thin strips
• 8 ounces chorizo sausage, quartered lengthwise and then cut crosswise into 1/4-inch thick pieces
• 3 medium carrots, peeled and sliced into 1/4-inch thick
• 1 medium onion, minced
• salt
• 4 garlic cloves, minced (or pressed)
• 1 -2 teaspoon chipotle chile in adobo sauce, minced
• 1 (14 1/2 ounce) can diced tomatoes, drained
• 1 3/4 cups low sodium chicken broth
• 1 tablespoon brown sugar
• ground black pepper
• 1 1/2 teaspoons coarsely chopped fresh oregano
• 3/4 cup unbleached all-purpose flour
• 3/4 cup yellow cornmeal
• 3 tablespoons sugar
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon salt
• 3/4 cup buttermilk
• 1 large egg
• 3 tablespoons unsalted butter, melted and cooled

Recipe

• 1 the filling: position oven rack to the middle position; preheat oven to 450°.
• 2 heat 2 teaspoons oil in a 12-inch ovenproof skillet over med-high heat until smoking.
• 3 add in the lamb in a single layer and cook without stirring until browned on one side, about 1 minute.
• 4 stir and continue to cook for 1 minute longer; transfer the lamb to a bowl; set aside.
• 5 add the remaining 2 teaspoons oil and chorizo to the skillet; cook over medium heat, stirring often, until lightly browned, about 2 minutes.
• 6 stir in the carrots, onion, and 1/4 teaspoon salt and cook, stirring often, until the vegetables are softened, 8-10 minutes.
• 7 stir in the garlic and chipotles; cook until fragrant, about 30 seconds.
• 8 stir in the tomatoes, broth, and sugar; bring to a simmer.
• 9 decrease heat to med-low and cook until the liquid has thickened slightly and the mixture measures about 5 cups, about 10 minutes.
• 10 off the heat, season with salt and pepper to taste; stir in the cooked lamb and oregano; set aside while preparing the topping.
• 11 the corn bread topping: whisk the flour, cornmeal, sugar, baking powder, baking soda, and salt together in a big bowl.
• 12 in another bowl, whisk the buttermilk and egg together; stir the buttermilk mixture into the flour mixture until uniform, then stir in the butter until just combined.
• 13 smooth the filling into an even layer in the skillet.
• 14 dollop the cornbread topping evenly over the filling, then spread it into an even layer, covering the filling completely.
• 15 bake the pie until the topping is golden and has baked through completely in the center, 15-20 minutes.
• 16 let the pie cool for 10 minutes before serving.