This Mexican-inspired dish features melt-in-your-mouth Ontario Veal roast that is delicious served over tostados, in tacos or tortillas, over rice and in sandwiches.
- 1 tbsp (15 mL) vegetable oil
- 1 large onion, chopped
- 1 cubanelle pepper, seeded and chopped
- 1 tbsp (15 mL) chili powder
- 1 tsp (5 mL) each salt and fresh cracked pepper
- 2 cloves garlic, minced
- 1 28oz/796 mL can diced tomatoes
- 2 lb (1 kg) Ontario veal roast, shoulder or butt, cut into 3 large pieces
- 1 cup (250 mL) beef broth
- 2 bay leaves
- 12 tostadas
Optional garnishes: Shredded cabbage, diced tomatoes, pickled onions, sour cream, crumbled queso fresca (or feta), cilantro
In a Dutch oven, heat oil over medium high heat. Cook onion and pepper just until starting to brown, about 6 minutes. Sprinkle with chili powder, salt, pepper and garlic and cook one minute. Add tomatoes, scraping any brown bit from the bottom of the pan. Nestle veal into tomato mixture; pour enough broth over to cover. Bring to boil, add bay leaves, cover and simmer on top of stove or in a 350°F (180°C) oven for 2 hours or until veal is very tender (this can be an extra 30 minutes depending on size and cut of meat). Let cool 10 minutes and use two forks to pull meat. Keep nestled in sauce and remove bay leaves.
To assemble tostadas: Warm tostadas in 350°F (180°C) oven for 1 minute. Top with scant 1/4 cup (50 mL) of the pulled veal. Top with desired garnishes. Note: remaining veal can be covered and refrigerated for up to 5 days or frozen for up to 3 months.
Makes 6 servings.
Per serving (with 1/2 cup/ 125mL veal mixture per serving): about 350 cal, 22g pro, 17g total fat (5g sat fat), 21g carb, 3g fibre, 75mg chol, 740mg sodium. %RDI: iron 10%, calcium 6%, vit A 15%, vit C 45%