Real California Recipes Cookbook
It’s time to roll up your sleeves and get down to business! Our recipe book is full of the latest and greatest as well as your classic favorites. And the best part? It’s only a click away.
Recipes
Preparation time: 15 minutes
Cooking time: 3 hours
Refrigeration time: 1 hour
Heat oil in a 3-quart Dutch oven over medium heat. Add beef and turn pieces with tongs, browning on all sides. Add broth, reduce heat to medium low, cover and cook for 2 ½ to 3 hours, or until beef is tender. Remove from heat. Remove from Dutch oven, let cool, trim off any fat and shred finely with two forks or your fingers.
Stir together orange juice, lime juice, olive oil, salt and pepper in a small bowl. Set aside.
Combine tomatoes, onion, cilantro, mint, lettuce, serrano chile and cheese in a large salad bowl. Add shredded beef and juice dressing. Toss lightly with a fork to combine all ingredients.
Refrigerate for 1 hour.
Serve on tostadas, top with avocado slices and a sprinkle of Cotija cheese.
Serves 6-8
Recipe and image created by Ericka Sanchez/@nibblesnfeasts for the CMAB