INGREDIENTS

• 1 1/2 pounds beef chuck roast
• 2 cups beef stock
• 1 1/2 tablespoons chili powder
• 1/2 tablespoon cumin
• 1/2 tablespoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1 lime, juiced
• 4 flour tortillas
• 3 tablespoons canola oil
• 1 cup lettuce, chopped
• 1 tomato, diced
• 1 avocado, diced
• 1/2 cup Cotija cheese, or Monterey Jack
• salsa, optional

DIRECTIONS

1. Place chuck roast in the bowl of your slow cooker.
2. Add beef stock and sprinkle with chili powder, cumin, onion powder, garlic powder, salt and pepper.
3. Squeeze lime juice into the bowl, cover, and cook on low for 6 hours.
4. Transfer meat to a bowl and tear with a fork. Add a bit of juices from the bowl and toss to combine.
5. Line a plate with paper towels and place next to the stove top.
6. Heat canola oil in a large flat-bottomed skillet over medium high heat. When it begins to shimmer, add one flour tortilla.
7. When you see the edges begin to brown, flip. Let cook an additional minute then transfer to the paper towel lined plate.
8. Repeat with remaining tortillas.
9. Plate each tostada shell and top with equal portions of meat, lettuce, tomato, avocado, cheese, and salsa.

Nutritional Information

INGREDIENTS

• 4-5 ears corn, or 16 oz bag frozen corn
• 2 teaspoons olive oil
• 2 tablespoon shallot, minced
• 1/2 teaspoon pepper
• 1/2 teaspoon kosher salt
• 3/4 cup heavy cream
• 1 teaspoon paprika, optional

DIRECTIONS

1. Cut each cob in half. Place the flat (cut) side on a cutting board, and carefully run the blade of your knife down to remove the kernels. Discard the cobs.
2. In a heavy skillet, heat oil until it shimmers.
3. Add minced shallot, salt and pepper. Sauté until shallot is tender.
4. Add corn and cream and cook for about 10 minutes or until cream is reduced and thickened.
5. Sprinkle with paprika and serve.

Nutritional Information