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I've been on a tamale pie kick ever since updating my mom's classic recipe a couple months ago by adding a brown butter cornbread crust. Essentially an olive-packed chili baked underneath a sweet cornbread crust, it's one of the all-in-one comfort classics that never fails to bring big smiles and full bellies in its wake. This 100% vegetarian version is no different.

Quick and Easy Vegetarian Tamale Pie With Brown Butter Cornbread Crust Recipe

olive oil

corn kernels corn

onion,

red bell pepper, diced

poblano pepper, diced

salt and black pepper

garlic,

Serrano pepper, minced

cumin (preferably from whole seeds)

coriander (preferably from whole seeds)

oregano

ancho chili powder

green olives, sliced

soy sauce

black beans, drained and rinsed

kidney

cheddar cheese (about 1 cup)

scallions, thinly sliced

cilantro

For the Brown Butter Cornbread Crust:

unsalted butter

(about 5 ounces) fine yellow cornmeal

(about 5 ounces) all-purpose flour

sugar

baking powder

baking soda

eggs

(about 3/4 cup) sour cream

(about 1/4 cup) cultured buttermilk

scallions

red jalapeño pepper, finely minced

Sour cream,

Adjust oven rack to center position and preheat oven to 425°F. Heat oil in a large Dutch oven, or saucepan over high heat until lightly smoking. Add corn and cook, stirring occasionally, until corn is well charred in spots, about 4 minutes. Add onion, bell pepper, and poblano pepper, season with salt and pepper, and cook, stirring, until softened but not browned, about 3 minutes. 

Add garlic, Serrano pepper, cumin, coriander, oregano, and chili powder and cook, stirring, until fragrant, about 30 seconds. Add olives, soy sauce, tomatoes, black beans, and kidney beans. Bring to a simmer and adjust heat to maintain. Cook, stirring occasionally, until thick and fragrant, about 20 minutes. Stir in grated cheese, scallions, and cilantro and season to taste with salt and pepper. Set aside.

For the Brown Butter Cornbread Crust: Heat butter in a 12-inch cast iron or stainless steel skillet over medium heat until melted. Continue to cook, swirling pan gently until butter is nutty-smelling and solids are a toasty brown. Transfer to a heatproof cup or bowl and let rest until slightly cooler, about five minutes. 

Combine cornmeal, flour, sugar, 1 teaspoon kosher salt, baking powder, and baking soda in a large bowl. Combine eggs, sour cream, and buttermilk in a second bowl and whisk until homogenous. Whisking constantly, slowly drizzle in reserved browned butter. Whisk wet ingredients into dry ingredients until homogenous. Fold in scallions and jalapeño pepper.

Transfer bean mixture to a large cast iron skillet. Using a large spoon, place small dollops of the cornbread batter mixture on top of the bean filling, then use the back of the spoon to spread it into an even layer. Transfer the skillet to the oven and bake until pale golden brown and a skewer inserted into the cornbread comes out clean, about 20 minutes. 

Let cool 15 minutes, then serve with sour cream.

Chiles rellenos—Mexican-style stuffed and fried peppers in a roasted-tomato salsa—was one of the first dishes I learned how to cook, using my dad's method. It mostly involved cans. Both my recipe and my technique have improved since those early days: I've experimented with various chili-roasting methods and dozens of batter recipes and techniques, and I've finally nailed that salsa. Here's what I've learned.

Chiles Rellenos (Mexican-Style Cheese-Stuffed Chilies) Recipe

For the Salsa Ranchera and Chilies:

Poblano peppers

Roma tomatoes (1kg; about 6 medium)

onion

serrano chilies

garlic, unpeeled

(120 milliliters) chicken stock

cilantro leaves

(15 milliliters) lard or vegetable oil

For the Filling:

(about 2 grams) dried oregano

(225 grams) fresh Mexican chorizo pork

To Fry:

(475 milliliters) vegetable oil

eggs,

flour (5 ounces; 140 grams), divided

For the Salsa Ranchera and Chilies: Adjust rack to 4 inches below broiler and preheat broiler to high. Place Poblanos, tomatoes, onion, serranos, and garlic on a foil-lined rimmed baking sheet. Broil until chilies are blackened on top, about 5 minutes. Flip chilies to expose another un-blackened surface and continue broiling for another 5 minutes. Turn chilies one more time, flip tomatoes, and continue broiling until chilies are blackened all over, a few minutes longer.

Transfer tomatoes, onion, garlic, serranos, stock, and cilantro to the bowl of a food processor or blender. Wrap Poblanos with foil from baking sheet and set them aside to steam. Process salsa until smooth but still a little chunky.

Heat 1 tablespoon (15ml) lard or oil in a medium saucepan until just starting to smoke. Immediately pour all of the salsa into pan (it will bubble very violently). Bring to a simmer and cook until reduced by about 1/2 cup. Season to taste with salt and pepper and set aside.

For the Filling: Heat 1 tablespoon (15ml) lard or vegetable oil in a large skillet over medium-high heat until shimmering. Add onion and cook, stirring, until softened and gently browned, about 4 minutes. Add oregano and chorizo or pork and cook, breaking it up with a wooden spoon, until cooked through, about 5 minutes. Season to taste with salt and pepper. Immediately transfer pork mixture to a bowl with grated cheese and toss to combine. Set aside.

Carefully peel chilies without tearing them. Make a slit in one and remove most of the seeds. Spoon cheese/pork mixture into the cavity and carefully close chili back up, slightly overlapping the edges. Repeat with remaining chilies. If you are making the smothered version, you should have about 1 cup of filling left over (see note).

To Fry: Heat oil in a large skillet over medium-high heat until it reaches 375°F. Adjust heat to maintain temperature. Whisk egg whites until stiff peaks form. Whisk in yolks one at a time until incorporated (do not over-whisk). Sprinkle with 1/4 cup flour and whisk just until flour is incorporated. Set aside.

Place remaining flour on a shallow plate. Gently pick up one chili and roll it in flour to coat. Transfer to egg mixture and gently turn to coat. (You may have to spoon the mixture over the top if the chili is too fragile.) Using your hands or a flexible fish spatula, carefully slip one chili into hot oil. Repeat until pan is full, making sure not to crowd it. If there are any un-battered spots on the top surfaces of the chilies, dollop a small amount of batter on top to seal them. Cook until the bottom side is golden brown, about 2 minutes. Carefully turn and cook until second side is browned, about 2 minutes longer. Transfer cooked chilies to a paper towel–lined plate. Repeat until all chilies are cooked.

For the Traditional Version: Spoon salsa into the bottom of a casserole dish. Top with chilies and spoon a little more salsa over them. Serve immediately (or bake in a 375°F oven for a few minutes to reheat if desired).

For the Smothered Version: Spoon salsa into the bottom of a casserole dish. Top with chilies and spoon a little more salsa over them. Spread remaining filling mixture over the top. Bake in a 375°F oven until melted and bubbly, about 10 minutes. Serve immediately.

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