Savor Cuban-inspired flavors with this sumptuous meal. Beef brisket is brined and then slow-cooked until fork-tender and drizzled with a savory sofrito sauce. It’s topped with a roasted corn pico de gallo that’s strewn with tomatoes, red bell peppers, onions, and garlic. On the side, there’s a sautéed poblano and hominy salad mixed with a lime-spiked crema and seasoned with cumin, coriander, chili powder, and cilantro.

Ingredients: beef brisket, hominy (hominy, water, salt), water, sour cream (cultured cream), tomatoes, onions, cilantro, yellow sweet corn, garlic, red onions, poblano peppers, concentrated crushed tomatoes (tomatoes, salt), red bell peppers, green bell peppers, olive oil, reduced brown stock base ((veal bones, water), beef stock, mirepoix stock (made of carrot, celery and onion stocks), red wine, tomato paste, gelatin, salt, carrot stock, celery stock), corn tostadas (corn, corn oil, water, salt, lime), lime juice, roasted chicken stock base (chicken stock, roasted chicken stock, mirepoix stock (made of carrot, celery and onion stocks, dried chicken stock, salt, gelatin, water, white wine)), ancho chile powder, granulated garlic, sea salt, granulated onion, cumin, chili powder (chili peppers, paprika, salt, herbs, spices, garlic, oleoresin paprika (for color), and less than 2% silicon dioxide (to prevent caking)), black pepper, toasted onion powder, ground mustard seed, coriander, apple cider vinegar, liquid smoke (water, hickory smoke concentrate)