Shredded Ontario Veal Tostadas

Yield: 12 servings Weight Measure Directions
Vegetable oil   2 tbsp (30 mL)

In Dutch oven, heat oil over medium high heat. Cook onion and peppers just until tender and starting to brown, about 8 minutes. Season with chili powder, salt and pepper.

Nestle veal into pan.

Large Onion   2
Cubanelle Pepper   2
Chili powder   2 tbsp (30 mL)
Coarse salt   1 tsp (5 mL)
Pepper   1 tsp (5 mL)

Ontario Veal roast, shoulder or butt

About 3 lb (1.5 kg)  
Diced tomatoes   28oz/ 796 mL (1 can)

Stir in tomatoes and broth. Add bay leaves. Bring to boil, cover and bake in a 350F (180C) oven until meat is fork tender and can be pulled apart easily with two forks, about 2 ½ to 3 hours. Let cool slightly.
Remove veal from pot with tongs and pull with forks. Return veal back to sauce until ready to use. Can be made ahead and stored, covered and refrigerated for up to 5 days or frozen for up to 3 months.

To serve: Serve hot veal on warm tostada shells with desired garnishes.

Beef Broth   2 cups (500 mL)
Bay leaves   2
Tostada shells   24-36
Garnishes: Shredded cabbage, diced tomatoes, pickled red onion, sour cream, crumbled queso fresca (or feta), ciantro, black beans, corn, salsa

Source: Ontario Veal Appeal

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