Sunday Supper: Sonoran Pot Roast Pie with Cheesy Cornbread Crust
Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
I'm from a city known for its hot dogs. And while I prefer mine Chicago-style, I'll admit the Sonoran approach has me hooked. (In the event you haven't encountered one, it typically involves a bacon-wrapped red hot that's tucked into a bun and garnished with creamy green chile sauce and beans.)
So, I designed a riff on its signature Southwestern flavors—in layered casserole form. It's built from salsa verde and beer-steeped pot roast; creamy, bacon pinto beans; and a cheesy, kernel-studded cornbread crust. Sure, it takes some time to prepare, but most of the process is hands-off.
Do properly sear your meat, as this will bolster the flavor of the sauce. Feel free to use homemade tomatillo-based salsa when slow-cooking the pot roast, or choose your favorite bottled brand. Mrs. Renfro's tangy, spicy enough Hot Jalapeno gets my vote.
The dish may be assembled and refrigerated up to a day in advance. Remove it from the refrigerator 30 minutes before you plan to bake it, and add another 10 to 15 minutes of cooking time when it comes from the fridge.
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About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.