Red Chile Pork Tamale Bowl
with Spiced Sweet Potatoes & Pickled Jalapeño Crema
Satisfy your tamale craving with our Red Chile Pork Tamale Bowl! To start, we create a masa corn cake from masa harina flour, corn kernels, and buttermilk. For protein, pasture-raised pork shoulder is brined, marinated with ancho and guajillo chili powders, smoked paprika, cumin and coriander, then cooked and shredded. Next, the chicken gets mixed with a spiced red chile sauce, made from chili powders, onion, poblano peppers, tomato paste, cilantro and crumble of queso fresco. On the side, we pair this dish with Mexican-spiced sweet potatoes and a spicy pickled jalapeno crema.
Nutrition Per Serving
Ingredients
Allergens: MilkPasture-Raised Pork Shoulder
Measurement:
Sweet Potatoes
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Corn
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Sour Cream
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Buttermilk
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Red Onions
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Red Bell Peppers
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Water
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Olive Oil
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Cilantro
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Tomato Paste
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Unsalted Butter
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Jalapeño Peppers
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Onions
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Queso Fresco
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Masa Harina
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Cornmeal
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Honey
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Poblano Peppers
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Apple Cider Vinegar
Measurement:
Brown Chicken Stock
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Sea Salt
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Ancho Chile Powder
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Guajillo Chile Powder
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Garlic
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Cumin
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Coriander
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Oregano
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Smoked Paprika
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Baking Powder
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Chipotle Peppers
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Granulated Garlic
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MICROWAVE
- Remove meal sleeve and pierce clear plastic film. 2. Microwave meal on HIGH for 2 minutes. If needed, heat an additional 30 seconds or until desired temperature is reached. 3. Carefully remove meal and let stand for 2 minutes. 4. Remove film, plate meal and enjoy!
OVEN
- Preheat oven to 375°F. 2. Remove meal sleeve and clear plastic film. 3. Place tray on an oven safe baking sheet, position in the center of the oven and heat for 5 minutes. 4. Check temperature. If needed, heat an additional 2 minutes or until desired temperature is reached. 5. Carefully remove meal, plate and enjoy!
Nutrition Per Serving
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