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Taco Tuesday: Tacos AND Nachos!

  • February 18, 2020
  • 1 minute read
  • divine.ca
Taco Tuesday: Tacos
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Elevate Taco Tuesday by taking the time to marinate the veal.  It will make the flavour tastier.  If you want to change things up, but still have a Taco Tuesday inspired recipe, you can swap out soft shell tacos for tortilla chips and make cheesy, delicious nachos.  Either way, this recipe is sure to be a hit.

Ingredients

  • 2 lb Fontaine Family Boneless Veal Shoulder Roast
  • ¼ cup extra virgin olive oil
  • salt & pepper, to taste

Marinade

  • 1 cup beef stock
  • 2 cloves of garlic, minced
  • 1 tablespoon ginger, minced
  • 1 tablespoon sesame oil
  • ½ cup dark soy sauce
  • ¼ cup light brown sugar, lightly packed
  • ¼ cup water
  • 1 tablespoon sesame seeds

Garnishes

  • Garnish with your favourite topping

Taco Tuesday: Nachos

Preparation

  1. Preheat oven to 325 0F (165 0C)
  2. In a medium-sized bowl, mix together the beef stock, garlic, ginger, sesame oil, soy sauce, light brown sugar, water, and sesame seeds for the marinade. Set aside.
  3. Heat the olive oil in a large pot over medium heat. Sear the veal on each side until browned. Season with salt & pepper. Coat the veal with the marinade. Cover with lid & roast in oven for 2.5-3 hours, until tender. Using a fork, shred veal & toss.
  4. For tacos: top soft shell taco with pulled veal, minced red onion, diced avocado, feta cheese & cilantro.
  5. For nachos: top tortilla chips with pulled veal, cheddar cheese, red onion, tomato, avocado & feta. Bake at 350 0F (180 0C) for 15 minutes. Top with sriracha and cilantro.
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