Red Chile Shredded Beef Tamale Bowl

Any night is a good night to savor delicious traditional Mexican cuisine. We start with a fluffy masa corn cake and serve seasoned shredded beef blanketed in a flavorful red chile sauce over the top. The main course is finished off with a crumble of queso fresco for sharp and salty notes. On the side, black beans simmered with bell peppers, onions, and three kinds of spicy peppers are paired with brown jasmine rice, tossed in a slightly tart salsa verde.

Ingredients: beef chuck roast, water, yellow sweet corn, black beans (prepared black beans, water, salt, and calcium chloride (firming agent)), brown jasmine rice, onions, lowfat buttermilk (cultured lowfat milk, nonfat dry milk, salt, sodium citrate, vitamin a palmitate and vitamin d3), tomato paste, poblano peppers, cilantro, garlic, red bell peppers, olive oil, crushed tomatoes (fresh tomatoes, salt, citric acid), jalapeños, unsalted butter, tomatillos, apple cider vinegar, masa harina (ground corn treated with lime), cornmeal, honey, crumbled queso fresco cheese (pasteurized whole cow's milk, salt, enzymes, culture), red wine vinegar, guajillo chile powder, sea salt, ancho chile powder, cumin, smoked paprika, granulated garlic, coriander, oregano, smoked black pepper, granulated onion, chipotle chili powder, baking powder (baking soda, corn starch, sodium aluminum sulfate, calcium sulfate, monocalcium phosphate)