Tacos & Nachos with Pulled Veal

Grain Fed veal
Boneless Veal Shoulder Roast
15min Preparation
2.5h Cooking
4 Portions

Slow cooked meats are *so* versatile & this Fontaine Family pulled soy, ginger, garlic + sesame veal is no exception! Perfect for a simple veal carnitas taco or dressed up in nachos. Not just any nachos though, fried wonton Asian nachos! Find both recipes below.


Pulled veal

  • 2 lbs Family Fontaine veal roast
  • Salt & pepper, to taste
  • 1/4 cup extra virgin olive oil
  • 1 cup beef stock
  • 2 cloves of garlic, minced
  • 1 tablespoon ginger, minced
  • 1 tablespoon sesame oil
  • 1/2 cup dark soy sauce
  • 1/4 cup light brown sugar, lightly packed
  • 1/4 cup water
  • 1 tablespoon sesame seeds


  • Soft shell tacos
  • Minced red onion
  • Diced avocado
  • Feta cheese
  • Cilantro


  • Fried wontons
  • Cheddar cheese
  • Minced red onion
  • Diced tomato
  • Diced avocado
  • Sriracha
  • Cilantro


  1. Preheat oven to 325 degrees.
  2. In a medium-sized bowl, mix together the beef stock, garlic, ginger, sesame oil, soy sauce, light brown sugar, water, and sesame seeds for the marinade. Set aside.
  3. Heat the olive oil in a large pot over medium heat. Sear the veal on each side until browned. Season with salt & pepper
  4. Coat the veal with the marinade. Cover with lid & roast in oven for 2.5-3 hours, until tender.
  5. Using a fork, shred veal & toss.
  6. Use for tacos or nachos!
  7. For tacos: top soft shell taco with pulled veal, minced red onion, diced avocado, feta cheese & cilantro.
  8. For nachos: top fried wontons with pulled veal, cheddar cheese, red onion, tomato, avocado & feta. Bake at 350 degrees for 15 minutes. Top with sriracha and cilantro.

Side dishes

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