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At heart, I am a lazy girl. So when I made tostadas the other day, I prepared enough meat and broth for two meals. And guess what? It was even more delicious after sitting in broth for another day or two. Make sure, make sure you save the liquid the meat cooked in, since it is used in this recipe and can lend flavor to tons of other dishes.

Inspired by a meal I recently had at Marlow and Sons, this simple recipe makes the most of summer’s last and finest ingredients. Enjoy while you can.

Serves four.

1/2 pounds shredded beef shoulder
4 ears of corn, shucked.
1 pint cherry tomatoes, halved
1 small red onion, diced
1 clove garlic, minced
2 tablespoons chives, chopped
1/2 cup cojita or queso fresco, crumbled (optional)
Olive oil
Salt and pepper

1. If you don’t have leftover meat, prepare beef by combining 1 1/2 pounds beef, 2 minced cloves of garlic, 2 tablespoons of dried minced onion and a bay leaf in a crock pot. Drizzle with canola oil and season with salt and pepper and cover completely with water. Cook until tender and falling apart – at least four hours on high. Reserve liquid from crock pot!
2. When beef is ready, heat 1 tablespoon of olive oil over medium heat in large pan.
3. When oil is shimmering, add onion and garlic.
4. When onion is soft, add butter to pan. Melt.
5. Add shucked corn and cook til tender. Season with salt and pepper.
6. When is corn is soft, stir in cherry tomatoes. Let cook for just a moment, then remove from heat.
7. To serve, portion corn mixture into four bowls, then divide beef evenly. Top with 1/2 cup reserved broth from crock pot, then garnish with chives and cheese.