Sonoran Pot Roast Pie with Cheesy Cornbread Crust

Ingredients

• For the beef layer:
• 1 tablespoon olive oil
• Kosher salt and freshly ground black pepper
• 2 1/2 pound whole boneless beef chuck
• 1 medium onion, finely chopped
• 2 medium cloves garlic, minced
• 12 ounces light-flavored beer
• 16 ounces jarred or homemade tomatillo salsa
• 3 sprigs thyme
• For the bean layer:
• 1 can pinto beans, drained and rinsed
• 1 can fire-roasted jalapenos or green chiles
• 5 slices bacon, cooked and crumbled
• 1/4 cup sour cream
• 1/3 cup chopped fresh cilantro leaves and tender stems
• 1 tablespoon lime juice from 1 lime
• For the cornmeal crust:
• 2/3 cup yellow cornmeal
• 1 cup all-purpose flour
• 2 teaspoons sugar
• 1 teaspoon baking soda
• 2/3 cup milk
• 2 eggs, lightly beaten
• 3 tablespoons unsalted butter, melted
• 1/3 cup frozen thawed or fresh corn kernels
• 1/4 cup pepper jack cheese, shredded
• 3/4 cup extra-sharp cheddar cheese, divided

Directions

1. Set an oven rack in the lower-middle position, then heat the oven to 325 degrees F. Warm the oil over medium-high heat in a large Dutch oven. Season the meat generously with salt and pepper. Once the oil is shimmering, brown the meat on both sides, about 7 minutes total, then lift it out of the pot. Turn the heat down to medium, add the onions and garlic, and cook, stirring often, until they are just starting to soften, about 3 minutes. Pour in the beer, bring it to a boil, and scrape up the browned bits from the bottom of the pot. Put the meat back in the pan, add the salsa and thyme, and bring everything back to a boil. Cover the pot and transfer it to the oven; cook until a fork meets no resistance in the meat, 2 to 3 hours.
2. As the meat gets close to done, place the beans in a large bowl and mash them gently, leaving a little texture. Add the canned chiles, bacon, sour cream, cilantro, and lime juice, then stir to combine. Set aside.
3. In a medium bowl, combine the cornmeal, flour, sugar, baking soda, milk, eggs, melted butter, and 1/4 teaspoon salt. Whisk with a fork just until the mixture is smooth and combined. Fold in the corn kernels, pepper jack cheese, and 1/4 cup cheddar cheese. Set aside.
4. When the meat is done, take the pot out of the oven. Remove and discard the thyme sprigs. Move the pot roast to a platter and pull it into small chunks or shreds, getting rid of any fatty pieces that do not look appealing. Return the meat to the pot and stir it into the juices. You want the meat nicely coated and saucy, not swimming like a stew. Taste and adjust the seasonings, if necessary.
5. Coat the inside of individual baking crocks or a 13- by 9-inch baking dish with cooking spray. If you are using crocks, divide the meat evenly among the bottoms of the dishes. Add equal portions of the bean mixture, then a layer of cheddar cheese from the remaining 1/2 cup you have on hand. Spoon the cornmeal mixture on top and spread it evenly over the cheese with a spatula.
6. Place in the oven and bake until browned and bubbling, 30 to 35 minutes. Serve with sour cream and additional limes, if desired.