Chicken Pozole Verde, Ground Beef Tostadas and Cabbage and Radish Slaw

Ingredients

• 1 tbsp Vegetable Oil
• 1 medium Yellow Onion (finely chopped)
• 2 cloves Garlic (minced)
• 450 g Ground Beef (85/15 lean recommended)
• 2 tbsp Chili Powder
• 1 tsp Ground Cumin
• 1 tsp Sweet Paprika
• 0.5 tsp Dried Oregano (Mexican oregano if available)
• 1 tsp Salt (or to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 120 ml Tomato Sauce
• 60 ml Water
• 8 pieces Tostada Shells (store-bought or homemade)
• 425 g Refried Beans (one 15-ounce can)
• 150 g Iceberg Lettuce (finely shredded)
• 2 medium Roma Tomatoes (diced)
• 115 g Cheddar Cheese (shredded)
• 120 g Sour Cream (for topping)

Instructions

1. 1

   Sauté Aromatics and Brown the Beef

   • Heat the vegetable oil in a large skillet over medium-high heat.
   • Add the finely chopped onion and cook for 3-4 minutes, stirring occasionally, until it softens and becomes translucent.
   • Stir in the minced garlic and cook for another 60 seconds until fragrant.
   • Add the ground beef to the skillet. Use a wooden spoon or spatula to break it into smaller crumbles. Cook for 5-7 minutes, until the beef is fully browned. Drain off any excess grease from the pan.
2. 2

   Season the Beef and Simmer

   • Reduce the heat to medium. Sprinkle the chili powder, cumin, paprika, oregano, salt, and pepper over the beef. Stir constantly for 1 minute to toast the spices and coat the meat evenly.
   • Pour in the tomato sauce and water. Stir well to combine everything.
   • Bring the mixture to a gentle simmer. Reduce the heat to low, cover partially, and let it cook for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
3. 3

   Warm Beans and Prepare Toppings

   • While the beef simmers, place the refried beans in a small saucepan over medium-low heat. Stir occasionally until warmed through. Alternatively, heat them in a microwave-safe bowl.

Ingredients

• 400 g Green Cabbage (thinly shredded, about 4 cups)
• 150 g Radishes (thinly sliced, about 1 cup)
• 100 g Carrot (shredded, about 1 medium)
• 3 stalks Green Onions (thinly sliced)
• 60 ml Avocado Oil (or other neutral oil)
• 45 ml Apple Cider Vinegar
• 1 tbsp Maple Syrup (or honey)
• 2 tbsp Fresh Dill (finely chopped)
• 0.75 tsp Sea Salt (or to taste)
• 0.5 tsp Black Pepper (freshly ground)

Instructions

1. 1

   Prepare the Dressing

   • In a small bowl or a glass jar with a tight-fitting lid, combine the avocado oil, apple cider vinegar, and maple syrup.
   • Add the chopped fresh dill, sea salt, and freshly ground black pepper.
   • Whisk vigorously or seal the jar and shake well until the dressing is emulsified and the salt has dissolved. Set aside to allow flavors to meld.
2. 2

   Combine the Vegetables

   • In a large mixing bowl, add the thinly shredded cabbage, sliced radishes, shredded carrot, and sliced green onions.
   • Gently toss the vegetables together until they are evenly distributed.
3. 3

   Dress and Chill the Slaw

   • Pour the prepared dressing over the vegetable mixture.
   • Toss thoroughly to ensure all the vegetables are lightly and evenly coated.
   • Cover the bowl and refrigerate for at least 15 minutes before serving. This allows the cabbage to soften slightly and absorb the dressing's flavor.
   • Give the slaw one final toss before serving to redistribute the dressing.