4 tortillas, cut into strips and dried in the oven
Fresh coriander to taste, coarsely chopped
1 lime quartered
In a skillet, heat oil over medium heat. Brown veal cubes for 3 to 4 minutes. Let cool.
Place vegetables in a large airtight bag, except for beans and corn. Add veal cubes to bag.
Add chicken broth, tomato cubes, chili powder and cumin to bag and seal. When the bag is closed, shake well to mix the ingredients. Remove air from bag and seal tightly.
Place the bag flat on a baking sheet and freeze for a minimum of 24 hours. You can remove the baking sheet once frozen. The day before the meal, thaw the bag in the refrigerator.
When ready to cook, place the mixture in the slow cooker. Cover and cook on low for 6 to 7 hours.
Add kidney beans and corn to slow cooker. Season and continue cooking for 1 hour.
To serve, garnish with fresh cilantro, tortilla chips, red onion and lime. For the more adventurous, add sour cream and Sriracha.
Tips and Tricks
If you don’t have a slow cooker, you can cook the veal mixture in a large pot on the stovetop for one hour on low heat and continue cooking the dish from step 6. This cooking method requires a total of 2 hours.