Beef and Pork Tamale Pie

Ingredients

• 2 tablespoons chipotle in adobo sauce seeded finely chopped
• 1 cup beef stock 
• 12 ounce mexican beer (recommended: Negra Modelo)
• 2 tablespoons butter 
• 1.5 cups chicken stock see 
• 1 tablespoon coriander (scant palmful)
• 4 cloves garlic finely chopped
• 0.3 teaspoon ground cinnamon 
• 1 tablespoon ground cumin (scant palmful)
• 1 pound ground pork 
• 1.5 pound ground sirloin 
• 1 tablespoon honey generous
• 1.5 cups milk 
• 1  onion finely chopped
• 1 cup cooking polenta quick
• 6 servings salt and pepper black freshly ground
• 1.5 cups cheddar cheese smoked shredded
• 0.3 cup tomato paste 
• 2 teaspoons cocoa powder unsweetened
• 1 tablespoon vegetable oil 

Equipment

• frying pan
• whisk
• broiler

Directions

1. Heat 1 tablespoon oil in a large skillet over high heat, add pork and sirloin and brown.
2. Add the onions, garlic, chipotle, adobo sauce, cumin, coriander, cocoa powder, cinnamon, salt, and pepper, cook 5 minutes to soften bits of onions. Stir in the tomato paste and cook 1 minute more.
3. Add the beer and scrape up the drippings.
4. Add 1 cup beef stock and heat through to combine the flavors then cool completely and store for make-ahead meal.
5. The night you would like to serve tamale pie, reheat in a skillet over medium heat while you make the quick-cooking polenta. Preheat broiler.
6. Heat chicken stock and milk to a boil, then whisk in the polenta and cook until thick, 3 minutes. Cook's Note: Polenta needs to be very thick.
7. Stir in butter and honey and season with salt and coarse black pepper.
8. Spread the thick polenta in an even layer over the tamale filling. Top the polenta with cheese and brown under broiler.