Mexican Beef with Cheesy Cornbread Topping
To get the full impact of the melding of layered flavours and the most tender beef, the stew part should ideally be made the day before.
3 tablespoons olive oil
1.5 kilograms stewing beef or beef cheeks, chopped into 4-5cm pieces
1 onion, chopped
sea salt and black pepper
1 red chilli, finely chopped
5 cloves garlic, crushed
400-gram tin tomato passata
400-gram tin cherry tomatoes
⅓ cup chipotle sauce
¼ cup sliced pickled jalapeños, drained and chopped
1 tablespoon sweet smoked paprika
1 tablespoon ground coriander
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons sherry vinegar
300ml lager beer
400-gram tin kidney beans, drained and rinsed
CORNBREAD TOPPING
1 cup plain flour1 cup quick-cook polenta2 teaspoons baking powder1 teaspoon cumin seeds2 teaspoons2 teaspoons sea salt1 cup corn kernels1⅓ cups grated tasty or cheddar cheese1 cup whole milk80 grams butter, melted2 tablespoons o runny honey2 large eggs¼ cup sliced pickled jalapeños, drained and chopped¼ cup finely chopped coriander